Simple Way to Make Quick Chicken Stroganoff w/ White Rice

Hey everyone, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Super Quick Homemade Chicken Stroganoff w/ White Rice. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Stroganoff w/ White Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Stroganoff w/ White Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Stroganoff w/ White Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Stroganoff w/ White Rice estimated approx 45 mins.

To begin with this particular recipe, we have to prepare a few components. You can have Chicken Stroganoff w/ White Rice using 12 ingredients and 7 steps. Here is how you cook that.

Simple and Tasty! Enjoy it!

Ingredients and spices that need to be Make ready to make Chicken Stroganoff w/ White Rice:

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

Steps to make to make Chicken Stroganoff w/ White Rice

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.

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