Monday with Mushrooms: Chicken, Portabellini & Rice One Pot Wonder

We are now rapidly approaching the downhill stage of 2021. Wow, what a year it has been. But one thing we managed to get the hang of is the continuous conundrum of Monday-night meals. Mondays are generally a difficult day (without the hassle of deciding ‘what’s for dinner), we manage to plan ahead and make something simple or some good old fashioned one-pot cooking.

I am sharing some exciting recipes ,in association with The South African Mushroom Farmers’ Association; here’s their solution to a one-pot dish packed with flavour and all the good stuff.

Yield: Serves 4


For the chicken:

  • 2 Tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp dried herbs
  • 1 tsp salt
  • Freshly ground black pepper
  • 8 chicken pieces, bone in & skin on

For the rice:

  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 250 g portabellini mushrooms, sliced in half
  • 1 green bell pepper, cubed
  • 1 large tomato, seeded & diced
  • 1 green chilli, sliced
  • 4 cups chicken stock, hot
  • 1 ½ cups long grain rice
  • Salt and pepper, to taste
  • Fresh herbs, to garnish


  • For the chicken: Rub the chicken generously with olive oil, spices and salt. Heat a large oven proof buffet casserole pan /wide pot with a lid on medium-high heat.
  • Brown the chicken pieces in a drizzle of olive oil. Pay special attention to getting a nice crispy skin. Remove the chicken from the pan and set aside.  Preheat oven to 200˚C.
  • For the rice: To start the rice, heat the olive oil and butter in the same pot / pan used to brown the chicken. Add the onion and a pinch of salt and sautée until tender.
  • Add the garlic and portabellini mushrooms. Sautée for 1-2 minutes until golden.
  • Add the green pepper, tomato, chilli and mix. Pour in the hot chicken stock and stir in the rice.
  • Bring to a simmer. Carefully nestle the chicken pieces into the rice and stock without submerging the skin.
  • Cover with a lid (or tinfoil) and bake for 25 minutes.
  • Remove the lid and bake for another 25 minutes until the rice is cooked and the chicken skin is golden and crisp.
  • Fluff the rice with a fork, garnish with fresh herbs and serve straight out of the baking dish!

Keep an eye out for more delicious mushroom-creations to follow, especially delightful pairings with Proudly South-African gin.


The South African Mushroom Farmers’ Association (SAMFA) is the leading mushroom body of SA, and aims to promote the commercial farming and production of mushrooms throughout South Africa. SA Mushroom Farmers Association was established in 1989, and has since been the authoritative voice of the fresh mushroom industry.

Website, click here.

To stay current on their campaigns and competitions, follow their social media pages and click here.

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