Recipe of Chicken in mustard and coconut milk sauce with brown rice

Ingredients

• 1 chicken cut into eighths
• 1 onion
• 4 tablespoons mustard to taste
• 400 ml coconut milk
• 200 g champignons
• 150 g brown rice
• 1 c.s. tomato concentrate
• 100 ml poultry stock or water
• Salt and Pepper

Directions

1. 1

   First we make the rice. To do this, we pass it under the tap of water many times to wash it well. Put 400 ml of water in a pot and bring to a boil.

2. 2

   Add the rice and let it cook until it is the point we like. Strain, cut the cooking under water, drain and spread it on a surface to dry a little. We booked.

3. 3

   In a large saucepan, brown the spicy chicken pieces with a little oil over medium heat. We booked.

4. 4

   Chop the onion into julienne strips and defrost the casserole with the leftover chicken.

5. 5

   When it gets a little color, add the tomato and mustard and stir. We also added coconut milk.

6. 6

   Let it boil and reduce a little. Add the chicken well distributed throughout the pot and let it cook covered for about 25 minutes or so. If necessary, add the broth, but there should be a thick sauce.

7. 7

   If there is a lot of liquid when the chicken is tender, reserve it separately, raise the heat and reduce the sauce.

8. 8

   On the other hand, in a pan, sauté the mushrooms cut into quarters.

9. 9

   Then we add them to the chicken casserole once removed from the heat and covered so that they are finished cooking with the residual heat.

10. 10

    To plate, first fry a portion of the rice in a pan. When it's hot, add some of the chicken and mushroom sauce and mix.

11. 11

    On the plate we put the rice on the base, and on top of it one or two pieces of chicken with more sauce on top and chopped chives.