Chicken Thighs with Rice, Mushrooms, and Broccoli

Name: Chicken Thighs with Rice, Mushrooms, and Broccoli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5 - 6
Ingredients: 1 tbsp olive oil; 6 skin-on and bone-in chicken thighs; garlic powder; Sea Salt and Freshly Cracked Pepper; 1 tbsp butter; 4-5 large button mushrooms; 1 shallot; 2 cloves of garlic; 1 cup uncooked jasmine rice; 2 cups chicken broth; ½ cup water; 1 cup broccoli florets; fresh parsley; lemon wedges, for serving

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
5 - 6
Course
Main Course
Cuisine
American

Chicken Thighs with Rice, Mushrooms, and Broccoli

Kian Meyer

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Ingredients

Servings

1 tbsp olive oil
6 skin-on and bone-in chicken thighs patted dry
garlic powder to taste
Sea Salt and Freshly Cracked Pepper to taste
1 tbsp butter
4-5 large button mushrooms sliced thickly
1 shallot diced
2 cloves of garlic minced
1 cup uncooked jasmine rice
2 cups chicken broth
½ cup water
1 cup broccoli florets
fresh parsley chopped
lemon wedges, for serving

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Instructions

Preheat the oven to 350 degrees.
Heat the olive oil in a large Dutch oven over medium-high heat.
Season both sides of the chicken thighs well with garlic powder, sea salt, and freshly cracked pepper, to taste.
Place skin side down into the HOT Dutch oven and cook undisturbed for 4-5 minutes or until the skin is golden brown, flip over and cook for 2 minutes.
Remove the chicken thighs from the Dutch oven and place them on a plate with a loose tin foil tent.
Add the butter to the now-empty Dutch oven over medium-high heat.
Add the mushrooms and cook, for 2-3 minutes, or until golden.
Add the shallots and cook, stirring often for 1 minute.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the rice to the pan and cook, stirring often, for 1-2 minutes.
Add the chicken stock, water, broccoli; mix well and season with sea salt and freshly cracked pepper, to taste.
Nestle the chicken thighs back into the Dutch oven skin side up.
Place a lid on the Dutch oven and put it into the oven to bake for 20-25 minutes, or until the chicken is cooked through and the rice is done.
Remove the lid and allow to cook for another 5 minutes to crisp up the skin.
Remove from the oven and sprinkle with fresh chopped parsley on top. Serve with lemon wedges on the side and enjoy.