Parmesan Chicken with Red Rice and Mushrooms
We all love a midweek chicken dinner don't we? This one will be no exception. It is a meal in one casserole dish. Perfect for the family middle of the week. If you have some mayo just languishing in the fridge that needs using up. This is your go to. The mayo acts as a tenderiser for the chicken, much like buttermilk but also adds a lot of flavour. Delish. Well done mum!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams Parmesan cubed
- 6 Chicken Thighs boneless and skinless, cut into thick strips
- 100 Grams Easy thermomix mayonnaise Recipe
- 300 Grams Red rice
- 60 Grams Butter BUY
- 1 Brown Onion
- 3 Garlic Cloves
- 2 Carrots, diced
- 250 Grams Swiss Brown Mushroom(s) sliced
- 100 Grams Frozen peas
- 2 Pinches Pink Salt Flakes BUY
- 2 Pinches Black Pepper
Preheat oven to 200°C and set aside a large casserole dish.
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
In a small mixing bowl, combine chicken and mayonnaise, cover and refrigerate for 30 minutes.
Place the red rice into the simmering basket, and insert into the Thermomix bowl. Pour over 1 litre of water and cook 30 min/100°C/speed 4.
Place butter, onion, garlic into the Thermomix bowl and chop 4 sec/speed 5. Add carrots and mushrooms to the Thermomix bowl, insert Butterfly and cook 8 min/Butterfly/100°C/speed soft.
Place cooked rice into the casserole dish, top with onion and mushroom mix, scatter frozen peas on top. add salt and pepper.
Coat chicken strips in parmesan and place on top. Reserve some parmesan.
Cover with foil and bake for 30 minutes. Remove foil. Sprinkle with remaining parmesan and place under the grill for 10 minutes or until browned.
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