- 250 gr rice
- 300 gr chicken
- 250 gr mushrooms
- 750 ml chicken broth
- 4 or 5 cloves garlic
- white wine
- juice of half a lemon
- olive oil
Wash and chop mushrooms.
Chop garlic and fry it in a pan with a little olive oil on medium-low heat. When it starts to golden, add the mushrooms. Fry them for 3 or 4 minutes.
Chop chicken, salt it and add it to the pan. Fry it for 5 minutes.
Chop parsley and add it to the pan. Stir it and pour a little white wine.
When the wine has evaporated, add the rice and a pinch of salt. Fry it for 2 minutes and add chicken broth and lemon juice.
Cook it until all the liquid has evaporated (around 20 minutes). Before serving, let it rest for 10 minutes.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.