Chicken Thighs with Mushroom Rice

First thing I always do is cut and prep everything I need, especially your vegetables. For this recipe you’ll start by chopping up the onion really fine (optional) and then slice the mushrooms, or dice them if you’re attempting to hide them from your veggie hating family. This recipe is cooked in one pan, so you’ll need a large pan with a lid. I’d normally use my cast iron skillet, but I don’t have a lid large enough to fit mine, so my large pan will do! Season both sides of the chicken thighs in salt, pepper,garlic powder and oregano.

Heat a large skillet over medium high heat until hot, add olive oil - it should run over the pan easily if the skillet is hot, but not smoking or sizzling. Sear the chicken thighs over the medium-high heat, skin side down, for about 5-8 minutes, until the chicken is golden brown, but not burnt. Flip the chicken thighs to the other side and sear for about 2-4 minutes. Remove chicken and place on a plate, chicken will NOT BE FULLY COOKED, you’ll cook them fully later with the rice.

To the same, now empty skillet, add onions and the mushrooms, sprinkle with salt and pepper and cook on medium heat for about 2-4 minutes until the mushrooms soften. When mushrooms are just about done, go ahead and add the fresh garlic

To the same skillet, with the mushrooms, add chicken broth, water, uncooked rice and 1/4 teaspoon salt. Mix everything well and bring to a boil.

Put chicken thighs on top, skin side up, making divots in the rice. Reduce heat to low. Cover the skillet with the lid, and simmer for 20- 25minutes, until the rice and chicken is cooked through. (the minutes may end up being 25-30 minutes depending on the simmer, size of the chicken and amount of rice you may have used. Mine cooked in 23minutes.) Chicken is cooked through when internal temperature reaches 165°F.

Remove the chicken from the skillet. Stir rice well, taste seasoning and add salt and pepper as needed. Place chicken back on top with rice and sprinkle with the cilantro or parsley before serving.

Ingredients

• 4-6 bone in, skin on chicken thighs

• 1 tablespoon olive oil

• salt, pepper, garlic powder & oregano (to sprinkle over the chicken)

• 1 pound baby bella mushroom (or white if you prefer, but I love bella mushrooms, so I use those)

• 1 small white onion, thinly chopped (optional)

• 4-8 cloves of garlic (the amount of garlic is however much you love garlic!)

• 2 cups chicken broth or vegetable broth

• 1/2 cup water

• 1 cup uncooked jasmine or basmati rice (any rice that takes 20 minutes to cook, no instant rice. White rice also takes only 15 usually, but if you find one at 20 you want to use, feel free to do so.)

• 1/4 teaspoon salt & pepper (to taste, may be more or less)

• 1/4 cup fresh chopped cilantro or parsley, chopped