Description
This one-pot wonder has juicy chicken, earthy mushrooms, and perfectly seasoned rice. Skip the pile of dishes but keep all the flavor in this simple weeknight dinner solution.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs/900g)
- 8 oz (225g) cremini mushrooms, sliced
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (590ml) chicken broth, preferably low-sodium
- 2 tbsp olive oil
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp paprika
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and cook for 5-6 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
- Add diced onions to the pot and cook for 2-3 minutes. Add mushrooms and cook for 4-5 minutes until browned. Add garlic, thyme, and paprika and cook for 30 seconds until fragrant.
- Stir in rinsed rice until coated with oil. Pour in chicken broth and add bay leaf. Scrape up any browned bits from the bottom. Season with salt and pepper and bring to a simmer.
- Nestle chicken thighs on top of the rice mixture, skin-side up. Pour in any accumulated juices. Reduce heat to low, cover with lid, and cook for 18-20 minutes until rice has absorbed liquid and chicken reaches 165°F/74°C.
- Remove from heat and let stand, covered, for 5 minutes. Remove bay leaf, fluff rice with a fork, and sprinkle with fresh parsley before serving.