I put the word Chicken in quotes because this recipe actually uses a product called Quorn which is frightening in its chicken-likeness, but good! Gary and I had heard about it years ago when we still lived in Fremont, but never came across it until last summer. It is made of mycoprotein (fungus). Their Quorn nuggets are very tasty. You can substitute tofu in this recipe.
“Chicken”, Mushrooms and Rice
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 4 very big servings
1 box of Quorn Naked Cutlets (12 oz.), diced
2 lbs. sliced white mushrooms
3 Tbps. olive oil
1 1/2 tsp. minced garlic (3 cloves)
1 cup diced onion
3/4 cup diced bell pepper
1 packet of Sazon with coriander and annatto (there are several brands, I use Goya)
1 cube of vegetable bouillon
3 cups water
1 1/2 cups of a long grain rice
Season the Quorn pieces to taste. In a large pot, heat 1/2 of the oil on medium and cook Quorn until browned. Take Quorn out and add remaining oil to pot. Stir in garlic, onion and green pepper and cook until tender. Add mushroom and cook until they are approximately 1/2 their original volume and most of the water is evaporated (10 minutes or so… it helps to place the lid on the pot to cook them down and them take the lid off for the last few minutes to allow the water to evaporate). Add Quorn back in and stir. Stir in water, Sazon and bouillon, raise heat and bring to a boil. Add the rice and stir. Cover, reduce heat to low and simmer for 25 minutes. I usually let it sit for about 10 minutes more after the 25 minutes are up (off the heat) to allow any remaining water to be absorbed. Serve.