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Chicken and Brown Rice with Portobello

Judy Havens TeaChef Level 1

Brown rice cooked in tea with wilted spinach and chicken breasts seasoned with spent tea leaves and other seasonings. Portobellos add a unique flavor when cooked with the chicken.

1 h 2


  • Rice:
  • 2 c. brown rice, uncooked
  • 4 c. lapsang souchong tea, brewed
  • 1 c. fresh spinach, chopped coarsely
  • black pepper to taste
  • Chicken:
  • 4 boneless chicken breasts
  • olive oil
  • steeped tea leaves from the brown rice
  • two large portobello mushroom caps
  • onion powder to taste
  • garlic powder to taste
  • black pepper to taste


Cook the brown rice according to package directions, using lapsang souchong tea instead of water. Just before the rice has finished, stir in the chopped spinach and allow it to wilt. Season with pepper according to taste.

While the rice is cooking, slice the portobellos across the caps and set aside. Season the chicken breasts by patting the spent tea leaves onto them and sprinkling with onion powder, garlic powder, and black pepper to taste. Coat the bottom of a large covered skillet with olive oil and set the chicken on the oil. Lay portobellos on top of and around the chicken. Cook on low heat about 30 min., turning chicken over halfway through.

If you want to speed the cook time, you can cut your chicken breasts into large pieces before cooking.

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