Ingredients
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4 chicken thighs, skin on
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1/4 cup olive oil
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1 yellow onion, chopped
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2 cups baby bella mushrooms
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2 cups shiitake mushrooms
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6 garlic cloves, grated with a microplane
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3 cups vegetable broth, divided
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1 teaspoon garlic powder
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1 teaspoon oregano
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1 cup basmati rice
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Lemon wedge
Directions
- Pat the chicken dry with paper towels. Season on both sides with 1 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1/4 cup olive oil in a large pot until it shimmers. Add the chicken skin down to the pan over medium-high heat and let cook for about 8 minutes, until golden brown. Flip the chicken and cook for a few minutes on the other side.
- Remove the chicken from the pan and add the onions. Cook over medium heat for 5-7 minutes, until translucent.
- Meanwhile, chop the mushrooms.
- Add the mushrooms to the pan and let cook for 5-10 minutes, until reduced and the liquid has evaporated.
- Lower the heat and add the garlic to the pan. Stir in 1 cup broth, garlic powder, and oregano, making sure to scrape the bottom of the pan.
- Add the rice and stir to evenly combine everything.
- Add the chicken back to the pan, skin side up, and push it in so the meat touches the bottom of the pan.
- Pour the rest of the vegetable broth into the pan and stir.
- Preheat the oven to 250°F. Cover the pot with its lid and cook the chicken for 1½ to 4 hours. If you want your chicken to be a bit crispier on top, place under the broiler for a few minutes.
- Squeeze a lemon wedge over everything just before serving.
What You'll Need
What You’ll Need
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