Chicken and Mushroom Cassoulet
Most people love cooking mushrooms and chicken separately. However, they can be lovely in a single dish or a cassoulet. Let us see how to go about it:
Ingredients
2 Cups Rice
Chopped Onions
Garlic Paste
Tomato Puree
Chicken Breasts
4 Cups Chicken Stock
Canned Mushrooms
Slitted Green Chilies
Chopped Mint
Cayenne Pepper
Allspice Powder
Salt
Method
1. Fry Onions until brown and add garlic paste and tomato puree.
2. Fry the paste for sometime and then add slitted green chilies, allspice, salt, chicken breasts and mushrooms.
3. Cook until the chicken and mushrooms are extremely tender.
4. In a food processor, pulverize this chicken and mushroom mixture.
5. In microwave, cook rice with chicken stock and cayenne pepper and a pinch of salt. Set the timer as per cooking instructions on the rice packet. (I used basmati so the temperature was set to 15 minutes)
6. When the rice is cooked, add it to the pureed chicken and mushroom mixture. Mix thoroughly and microwave it for 10 minutes. Serve with chutney.
Note: You can also use the chicken and mushroom sauce over grits
