Pixicook
LoginGet Started
    HomeRecipesCasseroleBaked Rice with Chicken and Mushrooms
    recipe image

    Baked Rice with Chicken and Mushrooms

    clock-icon70 minutes
    author-image
    Author
    Pixicook editorial team

    A one-pot meal with tender chicken, flavorful mushrooms, and herb-infused baked rice.

    Ingredients for Baked Rice with Chicken and Mushrooms

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Thighs, seasoned with salt and pepper

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Yellow Onion, diced

    each

    Substitute chevron-down

    Thyme

    sprigs

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    White Wine

    0.25 fluid ounces

    Substitute chevron-down

    Basmati Rice, soaked and drained

    0 oz

    Substitute chevron-down

    Mushrooms, sliced

    0 oz

    Substitute chevron-down

    Chicken Stock, hot

    cups

    Substitute chevron-down

    Butter

    tablespoons

    Substitute chevron-down

    Green Peas

    0 oz

    Substitute chevron-down

    Garlic Paste

    tablespoons

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make Baked Rice with Chicken and Mushrooms

    1. Prepare and Season Chicken

    Season the chicken thighs with salt and pepper, ensuring they're well-coated for maximum flavor. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

    2. Sauté Onions

    Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté until soft and golden, about 8 to 10 minutes.

    3. Brown Chicken with Herbs

    Add the seasoned chicken to the pot with onions, along with a sprig of thyme and a bay leaf. Cook for a couple of minutes to allow the herbs to start imparting their flavor.

    4. Deglaze with Wine

    Pour in the white wine and let it reduce by half, about 5 minutes, to concentrate the flavors.

    5. Add Rice and Mushrooms

    Stir in the soaked and drained basmati rice along with half of the sliced mushrooms.

    6. Pour in Broth and Simmer

    Pour in the hot chicken broth, wait for the pot to return to a simmer, then cover it with a lid and let simmer on the stove for 10 minutes.

    7. Bake the Rice

    Transfer the pot to the preheated oven and bake for 20 minutes.

    8. Rest the Dish

    Remove the pot from the oven and let it rest off the heat for 10 minutes.

    9. Sauté Additional Mushrooms and Peas

    While the rice is resting, heat butter in a skillet and sauté the remaining mushrooms until golden. Add the peas to warm through.

    10. Add Herbs and Garlic

    Stir in the freshly chopped thyme, garlic paste, and parsley into the mushroom and pea mixture.

    11. Finish and Serve

    Fluff the baked rice with a fork, then top it with the sautéed mushrooms and pea mixture. Serve the dish warm.

    Pitfalls and tips

    Choose the Right Rice

    Opt for a long-grain rice like basmati or jasmine for a fluffy texture. Rinse the rice under cold water until the water runs clear to remove excess starch, which will prevent the rice from becoming gummy.

    Rice Selection

    Opt for a high-quality, long-grain rice like Basmati or Jasmine. Rinse the rice thoroughly until the water runs clear to remove excess starch.

    Proper Broth Ratio

    Use a high-quality chicken broth, maintaining a ratio of about 1.5 cups liquid per cup of rice to ensure the rice absorbs enough moisture while cooking to become tender.

    Liquid Ratio

    Ensure a precise liquid-to-rice ratio for perfect texture, generally about 1 3/4 cups of liquid for every cup of long-grain rice.

    Sear the Chicken Correctly

    Start with skin-on, bone-in chicken thighs for flavor and moisture. Pat them dry with paper towels and season them generously. Sear them skin-side down in a hot, oven-safe skillet to render the fat and achieve a crispy, golden skin.


    Comments (0)

    Add your comment...

    Explore More Casserole recipes

    Explore More Collections

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

    Quick Chicken

    Broccoli Cheddar Delight Soup

    Vegetarian Winter