70 minutes
A one-pot meal with tender chicken, flavorful mushrooms, and herb-infused baked rice.
Chicken Thighs, seasoned with salt and pepper
0 lb
to taste
to taste
tablespoons
Yellow Onion, diced
each
sprigs
Bay Leaf
each
0.25 fluid ounces
Basmati Rice, soaked and drained
0 oz
Mushrooms, sliced
0 oz
Chicken Stock, hot
cups
tablespoons
Green Peas
0 oz
tablespoons
Flat Leaf Parsley, chopped
tablespoons
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.
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.
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.
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.
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.
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.
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