This dish immediately brings me back to my childhood. My Italian mother would try out American recipes from a magazine or a cookbook and this was one that we all loved. The flavor that the canned mushrooms gives the dish is very distinct and the silky texture of the sauce sits elegantly atop white rice. I’ve adapted the recipe with almond milk and coconut butter and I have to say I don’t miss the butter and milk at all in this dish. It tastes exactly the same as my mother’s but it is a whole lot healthier, plus this one pot meal can easily be made in 30 minutes. The red and green peppers make this dish a festive choice for the holidays but you won’t want to wait until Christmas to try this recipe.
Prep Time: 10 minutes Cook Time: 20 minutes Serves 4
1 tbsp avocado oil
1 cup of basmati rice cooked according to package instructions (Makes 3 cups)
1 4oz can of mushrooms drained, liquid reserved
1/2 cup coconut butter (such as Olivio in the dairy case)
1 green bell pepper cut into chunks
1 1/2 – 2 lbs of chicken breast chopped into chunks
1/2 cup all purpose flour
salt and pepper to taste
1 1/2 tsp chicken bouillon powder
1 1/2 cups unsweetened plain almond milk
1 1/4 cups hot water
4 oz chopped pimentos (found in a glass jar in the condiment aisle)
Cook the cubed chicken in avocado oil in a large pan until opaque in the center. Remove the chicken from the pan and set aside. Then add the drained mushrooms, green pepper and coconut butter. Cook for 5 minutes or until the pepper is softened. Add salt, pepper and flour and whisk into the butter. Cook the flour mixture for 2 minutes then add the bouillon, almond milk, water and reserved mushroom liquid. Heat to boiling stirring constantly until the sauce is smooth and free of lumps. Finally, stir in the pimento and cooked chicken. Heat through for 2 minutes and serve over rice.