1. Sprinkle chicken with thyme and cook in a non-stick pan until lightly browned. If you have a sticky pan, you might need to add a bit of oil here. 2. Set chicken aside. 3. Saute mushrooms in 1 tbsp of oil, then set aside. 4. Add remaining 2 tbsp oil to a large saucepan and cook onion, garlic and herbs until mixture is soft and aromatic. 5. Add rice and stir until coated, about 1 or 2 minutes. 6. Add chicken stock and evaporated milk and bring to the boil. 7. Reduce heat and simmer for 20 minutes or until rice is soft and mixture still a bit soupy, stirring frequently. 8. Stir in chicken, mushrooms, peas and tomatoes and cook for 5 minutes or until heated through. 9. Remove from heat and stir through parmesan and pepper. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
