2 tsp olive oil
8 chicken drumsticks
200 g punnet sliced mushrooms
2 x 175 g sachets beef stroganoff recipe base
1 cup water
¼ cup sour cream
⅓ cup drained roasted red capsicum strips
450 g packet microwave long-grain white rice
½ cup flat-leaf parsley, chopped, to garnish
- Heat oil in large, deep frying pan over a high heat. Add chicken. Cook, turning, for about 5 minutes, or until browned. Transfer to a plate.
- Add mushrooms to same pan. Cook, stirring occasionally, for about 2 minutes, or until beginning to soften.
- Add recipe bases and water. Stir to combine. Return chicken to pan. Gently boil, covered, for about 25 minutes, or until chicken is tender. Turn chicken. Simmer, uncovered, for about 5 minutes, or until slightly thickened. Remove from heat. Stir in cream and capsicum.
- Meanwhile, heat rice according to packet directions.
Serve chicken with rice. Garnish with parsley.