Ingredients with Measurements:
- 1 lb chicken breast, cut into small pieces
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp coriander
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
2. Add the mushrooms, onion, and garlic to the skillet and cook until the vegetables are soft, about 5 minutes.
3. Add the rice to the skillet and stir to coat with the oil and vegetables. Cook for 1-2 minutes, stirring constantly.
4. Add the chicken broth, salt, pepper, paprika, cumin, turmeric, and coriander to the skillet. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
6. Stir in the cooked chicken and chopped parsley. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering rice.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 45g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Long-grain rice can be substituted with basmati rice or jasmine rice.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different spices to change the flavor profile, such as curry powder or chili powder.
- Add frozen peas or diced carrots for extra vegetables.
Tips and tricks:
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Fluff the rice with a fork before serving to prevent clumping.
- Add more broth or water if the rice is not fully cooked after 25 minutes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out.
Presentation ideas:
Serve the omichka in individual bowls or on a large platter for family-style serving.
Garnishes:
Garnish with additional chopped parsley or sliced green onions.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the rice is still undercooked after 25 minutes, add more broth or water and continue cooking until tender.
- If the rice is overcooked and mushy, reduce the cooking time or reduce the amount of liquid added.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Omichka is a traditional Russian rice dish that is typically served as a side dish or main course.
Flavor profiles:
This dish has a savory and slightly spicy flavor profile, with hints of paprika, cumin, and turmeric.
Serving suggestions:
Serve the omichka with a dollop of sour cream or a squeeze of lemon juice for added flavor.
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Region: Russian