Soupy chicken and mushroom rice

Ingredients

• To tasteRice
• To tasteChicken
• To tasteMushrooms
• To tasteOnion
• To tasteGarlic
• To tasteRed pepper
• To tastePlum tomatoes
• To tasteWhite wine
• To tastePeas
• To tasteHot chilli
• To tasteSalt and pepper

Instructions

1. 1

   Brown the chicken

   Cut the chicken into pieces and season with salt and pepper; add rosemary or thyme if you like. Heat olive oil in a wide, deep pan over a medium heat. Brown the chicken in the hot oil, while chopping the garlic, chilli, onion and red pepper.

2. 2

   Cook the vegetables

   Lift out the browned chicken. In the same pan, cook the garlic and chilli until golden, then add the onion and pepper and cook for 5 minutes over a medium heat. Quarter the mushrooms and add them; cook until most of their released liquid has evaporated. Pour in the white wine and, once the alcohol has evaporated, add the crushed tomato.

3. 3

   Add the rice

   Cook for 5 minutes, stirring occasionally and taking care that the tomato does not catch on the bottom of the pan. Once the tomato liquid has reduced, stir in the rice for 30 seconds. Add the stock and reserved chicken, then stir to combine.

4. 4

   Simmer and rest

   Adjust the seasoning and cook for 17 minutes, stirring often so the rice releases starch and thickens the broth. When 5 minutes remain, add chopped parsley and the peas, stir, and continue cooking until the 17 minutes are up. Turn off the heat and leave to rest for 5 minutes.

5. 5

   Serve the rice

   After the 5-minute rest, serve the rice while it is still soupy and creamy.

What is soupy chicken and mushroom rice?

Arroz caldoso is a Spanish style of rice cooked with enough broth to leave it spoonable rather than dry. This version pairs chicken with mushrooms, peas and tomato for a hearty one-pot dish.

The recipe’s method builds flavour in the same pan, then stirs the rice as it simmers. That movement helps starch thicken the cooking liquid into a glossy broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 0g protein, 0g carbs, 0g fat.

Rice supplies most of the carbohydrate, while the chicken contributes protein and the olive oil used for browning adds fat. The listed nutrition gives protein, carbohydrate and fat as 0 g, so those figures do not describe the listed ingredients. Pair a serving with salad or vegetables for a fresher, more balanced plate.

Build flavour in the pan

Chicken: Browning the pieces first adds colour and leaves savoury browned bits in the pan; return the chicken when the rice and stock go in.

Vegetables: Garlic and chilli go in before the onion and pepper, followed by mushrooms. Let the mushrooms lose most of their liquid before adding the wine and tomato.

Keep an eye on the liquid

Mushrooms: Their released water needs time to reduce before the wine is added, so the vegetable base does not stay overly watery.

Tomato: Stir it as it cooks for 5 minutes, especially around the bottom of the pan, where it can catch. Add the rice once the tomato liquid has reduced.

Stir for a creamy broth

Frequent stirring during the 17-minute cook encourages the rice to release starch and thicken the stock. Stir gently enough to keep the rice and chicken intact.

The recipe does not specify a rice variety or stock quantity, so the exact texture will depend on the ingredients used. Aim for rice that is tender in a loose, spoonable broth rather than a dry finish.

Finish at the right time

Peas and parsley: Add them when 5 minutes of cooking remain, so the peas cook through without being in the pan for the whole simmer.

Rest: Leave the pan off the heat for 5 minutes before serving. The rice will continue to absorb liquid, so serve it promptly if you want to keep the soupy consistency.

What to serve alongside

Serve this as a complete one-pot meal, with a simple green salad or lightly dressed vegetables alongside for freshness. Bring the pan to the table and serve while the broth is still loose.

Recipe notes & tips

• Use a wide, deep pan so the chicken can brown and the rice can simmer evenly.
• Cut the chicken into similar-sized pieces so they brown at a similar pace.
• Give the mushrooms time to release and lose most of their liquid before adding the wine.
• Stir often once the rice and stock are in to help thicken the broth and prevent sticking.
• Add the peas and parsley with 5 minutes of cooking left, as directed.
• Serve soon after the 5-minute rest, before the rice absorbs too much of the broth.

Variations

• Add herbs: Include rosemary or thyme when seasoning the chicken, as suggested in the method.
• Adjust the chilli: Use less for a milder bowl or more for extra heat.
• Change the mushrooms: Use a mixture of mushroom varieties, cut into pieces of similar size.
• Make it more tomato-led: Use ripe plum tomatoes, crushed as directed, for the tomato base.
• Add extra peas: Stir in more peas during the final 5 minutes if you prefer a sweeter vegetable note.

Common mistakes to avoid

• Crowding the chicken: It may steam rather than brown; brown it in batches if the pan is too full.
• Adding wine too soon: Let most of the mushroom liquid evaporate first so the pan is not too wet.
• Letting the tomato catch: Stir it occasionally during its 5-minute cook and scrape the base of the pan.
• Leaving the rice unstirred: Stir frequently during its 17-minute simmer to help release starch and prevent sticking.
• Over-resting the rice: Keep the rest to 5 minutes and serve promptly, as the rice continues absorbing broth.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 2 days. Reheat gently in a pan, adding a little water or stock if the rice has absorbed the broth; heat until piping hot throughout.

Frequently asked questions