2-3 tbsp olive oil
1 onion finely diced
3 cloves garlic gently crushed
1 – 2 cans sliced mushrooms, drained
1 1/2 cups basmati rice
1/2 tbsp salt
1 tsp black pepper
2 tbsp onion soup mix
3 cups boiling water
Brown the chicken in the pan on a medium heat until skin is brown and starting to colour, remove from pan and set aside.
In the same pan add the oil, onion and garlic to sauté and start to caramelise. Add in the mushrooms and continue to cook for a further 3-5 minutes.
Add in the rice and spices, stir well before adding in the water.
Place chicken on top, cover and simmer on low for about 20 minutes until chicken is soft and rice is cooked.
Sprinkle with dried parsley before serving