How to Make Delicious Chicken Stroganoff w/ White Rice

Chicken Stroganoff w/ White Rice. Chicken Stroganoff is everything you know and love about Beef Stroganoff, made with chicken! Flour - Any wheat flour is fine here, I use plain white flour (all purpose). Chicken breasts sauteed with butter, cremini mushrooms and a touch of white wine, then mixed with sour cream for a rich and satisfying sauce.

For each person add a handful of rice. Stir and let it boil until the water almost evaporate. Cut one chicken breast and put it in a pan with Chopped onions and put them in the pan until it is tender. You can have Chicken Stroganoff w/ White Rice using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Stroganoff w/ White Rice

1. You need 1/2 small of onion.
2. You need 1 clove of chopped garlic.
3. You need 1/2 kg of chicken breasts filet.
4. You need 200 ml of table cream (media crema).
5. It's 150 ml of tomato paste.
6. It's 100 grams of champignon mushroom.
7. You need of black pepper.
8. You need of salt.
9. Prepare 1 1/2 cup of rice.
10. You need 3 cup of warm water.
11. Prepare of olive oil.
12. You need of potato stick chips.

Add mushrooms and tomatoes stir every. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Chicken Mushroom Stroganoff Over White Rice. Tuhansia uusia ja laadukkaita kuvia joka päivä. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef.

Chicken Stroganoff w/ White Rice instructions

1. For the rice, pour some olive oil in a warm pan. Add half of your chopped onions (small pieces) and the garlic. Add some pepper..
2. Once the onion and garlic get a bit softer, add the rice and stir for a while..
3. Pour the water (double the measure of rice) and add salt to your taste. Now, with medium temperature and almost closed pan, cook the rice for about 15 minutes. Tip: don't stir the rice while it is not done. Use a fork to pull the rice a little bit at the center and sides of the pan to check if the water has completely evaporated. (Exact point it should be done)..
4. For the chicken stroganoff, start grilling the chicken breast filet chopped as small strips in a separated pan. (We do that because the chicken might release some water during this process, later, we will transfer the chicken strips to another pan, without the liquids)..
5. Fry the bigger onion pieces in a big pan. Add salt and pepper to your taste. Transfer the chicken from the other pan to this one to finish cooking..
6. Once the chicken is cooked, finalize by adding chopped champignon mushrooms, then the table cream, and, finally, the tomato paste. Tip: Do all that as quickly as possible and with very low heat, otherwise the table cream will lose consistency and become very liquid, instead of creamy..
7. Serve it warm, with rice and stick chips..

It is commonly served with a side of shoe-string potatoes and white rice. Stroganoff's popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter. Serve the Chicken Stroganoff with white rice and shoestring potatoes. Or, as a variation, serve with your favorite pasta. This Chicken Stroganoff recipe is traditionally served over a bed of noodles but is fabulous with mashed potatoes, rice, and even low carb zoodles and cauliflower mash!