CHICKEN AND MUSHROOM STROGANOFF WITH
HERB RICE
INGREDIENTS FOR THE STROGANOFF
1. 1/2
kg boneless chicken
cut into small pieces and boiled (Reserve the stock)
2.
1 cup mushrooms
sliced
3.
I onion minced
4.
1 capsicum diced
5.
4 to 5 cloves of
garlic finely chopped
6.
1/2 cup fresh
cream
7. butter for cooking
8.
2 Tbs. white wine
(Those who do not want to use white
wine, can do without it, but it does enhance the taste of the dish.)
9.
2 Tbs. worcestershire
sauce
10. 2 Tsp. paprika
11. salt and pepper
to taste
INGREDIENTS FOR HERB RICE
1.
I cup rice soaked
for 1 hour
2.
2 Tsp. mixed
herbs
3.
5 to 6 finely
chopped garlic
4.
Salt and pepper
to taste
5.
3 Tsp. butter
METHOD FOR MAKING THE CHICKEN
1.
Marinate the
chicken with worcestershire sauce, salt,pepper and paprika.
2.
Leave it for 1
hour.
3.
Heat butter in a
wok. Add the chicken and sauté till brown.
4.
Keep aside.
5.
In the same pan add
garlic and onions and sauté till pink in colour. Add the capsicum and
mushrooms.
6.
Add the tomato
puree and cook for a few minutes.
7.
Then add the
white wine, and let it cook till the alcohol evaporates. Add the chicken. Then
add the chicken stock according to the amount of gravy you want. Add salt and
pepper. Let it simmer for 3 to 4 minutes.
8.
Switch off the
flame and add the cream. If you want a
thinner sauce, you can add some milk.
METHOD FOR MAKING THE HERB RICE
1.
Drain the pre soaked
rice. Cook it with a dash of salt.
2.
In a wok, add
butter and add the garlic. Fry till pink in colour. Then
3.
add the rice,
mixed herbs, salt and pepper to taste.
4.
Serve hot with
the chicken.
NOTE: FOR VEGETARIANS
You
can follow the same recipe, substituting the chicken with baby corn, mushrooms,
zucchini and vegetable stock. Those who do not want to use white wine can do
without it, but it does enhance the flavour.Copyright@Motifs
Recipe credit: Anila Sahu/Hansika Sahu
Picture credit: Aishani Jaiswal
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