Spicy Chicken with Mushrooms and Basmati Rice

Rinse the basmati rice under cold water until the water runs clear. Combine the rice with water (or chicken broth) and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and fluffy. Remove from heat and let it sit, covered, for 5 minutes.

Cook the Chicken:

While the rice is cooking, season the chicken fillets with salt, pepper, and paprika powder.

Heat a little butter in a skillet over medium-high heat. Add the chicken fillets and cook for 4-5 minutes on each side until golden and cooked through. Remove from the skillet and set aside.

Make the Mushroom Sauce:

In the same skillet, add more butter if needed and sauté the chopped onion and garlic until fragrant and softened, about 3 minutes.

Add the chopped chili peppers and sliced mushrooms to the skillet. Sauté for another 5-7 minutes until the mushrooms are browned and tender.

Stir in the soy sauce, tomato paste, mustard, and Italian herbs. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Combine Chicken and Sauce:

Return the cooked chicken fillets to the skillet, spooning the mushroom sauce over the top. Sprinkle the grated cheese on top and let it melt into the sauce.

Serve:

Serve the spicy chicken and mushroom sauce over a bed of fluffy basmati rice. Garnish with fresh herbs like parsley or cilantro if desired.

Serving and Storage Tips