Chicken And Mushrooms On Rice

• 1 cup rice
• 1 12 cups mushrooms, sterilized or fresh
• 2 skinless chicken breasts or 1 lb boneless chicken
• 1 teaspoon dried thyme
• 12 cup of the mushroom water or 1 mushroom stock cubes
• 3 tablespoons oil
• soy sauce or salt

1. Cut the chicken breasts (preferably while still a bit frozen) into slices 1"-2/3" thick, salt with the soy sauce or salt and let sit a few minutes while you fry the rice.
2. Heat the oil in a baking tin on the stove.
3. Add the rice and fry until it starts browning and then add the chicken for max 1-2 min.
4. Add the mushrooms, the thyme, the mushroom marinade and 3 1/2 cups water or 4 cups water and the broth cube.
5. Bake in the oven at medium heat until all the water evaporates (about 30 min); try the rice and if it's not ready add some more water.
6. Let cool a bit before serving.
7. Goes very well with a bit of lemon juice on top or some cold plain yogurt on the side.

rice, mushrooms, chicken breasts, thyme, mushroom water, oil, soy sauce

Taken from www.food.com/recipe/chicken-and-mushrooms-on-rice-71383 (may not work)