Chicken And Rice With Mushrooms
You will love this chicken and rice with mushrooms recipe. It is tasty, quick, easy and yet packed with flavor. Garlic butter-infused rice, chicken, and mushrooms, a delicious one-pot recipe made on the stovetop. This is about to be on rotation on your dinner menus! It is simple, yet so fancy and delicious.
Ingredients
- 2 cups raw uncooked rice washed I used basmati golden sella rice
- 6 bone-in chicken thighs trimmed
- ½ lb mushrooms use more if you desired
- ½ cups onions finely chopped
- 2 Tablespoons butter:
- 1 teaspoon garlic minced
- 1 Tablespoon fresh parsley chopped
- 2 Tablespoons olive oil
- 2 teaspoons Herb de Provence
- 3 cups low sodium chicken stock
- Salt and black pepper
Instructions
- Pat the chicken thighs dry with a kitchen paper towel, season with salt, black pepper, and ½ of the Herbs de Provence.
- Heat olive oil on medium-high heat, add the chicken thighs to the hot oil, place the chicken thighs skin-side down, and leave untouched to sear for about 4-6 minutes. You should be able to lift the chicken without it sticking to the pan if properly seared and it should also be crispy. Flip and continue to sear on the other side for another 2-3 minutes.
- Remove the chicken from the pan and transfer it to a plate then set aside
- Add garlic, butter, parsley, and mushrooms to the hot oil and cook until brown, add chopped onions and continue to cook for another 1-2 minutes just until the onions are soft and translucent.
- Add washed rice and stir to combine, toast the rice for about 60 seconds, pour chicken stock into the rice, and stir to combine. Deglaze the pan whilst stirring, add salt and the remaining herb de Provence to the rice, and give it a gentle mix.
- Arrange the seared chicken thighs on the rice along with its resting juice, place a lid on the pan, reduce the heat and cook the rice for 15-20 minutes or until it is soft and fluffy.
- Sprinkle some more freshly chopped parsley on the rice, stir to combine, leave the rice undisturbed for another minute or two. Serve and enjoy!
Notes
How to store
Fridge: leftover chicken, rice, and mushrooms can be kept in the fridge for 3-5 days in an airtight container.
Freezer, I wouldn't really recommend freezing this recipe, because of the bone-in chicken, it would not defrost at the same time with the rice. That said, if you did freeze it, make sure it is in an airtight container or Ziploc bag. Thaw in the fridge overnight as that would give the chicken enough time to have defrosted.
To reheat, simply reheat in the microwave or on the stovetop over medium-low heat. Add a splash of water to aid reheating on the stovetop.
Nutrition
Calories: 563kcalCarbohydrates: 54gProtein: 32gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 152mgSodium: 186mgPotassium: 616mgFiber: 2gSugar: 2gVitamin A: 298IUVitamin C: 3mgCalcium: 46mgIron: 2mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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