Servings: 6 servings
Calories: 578kcal
Ingredients
- 6 bone-in chicken thighs
- 1-2 tablespoon avocado oil
- 2 shallots, diced
- 4-5 cloves garlic, minced
- 2 teaspoon smoked paprika
- 2 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon turmeric
- 1½ cups long grain white rice, rinsed
- 8 oz mushrooms, sliced
- 2¾ cups chicken broth this needs to be very hot
- ½ cup parmesan cheese, grated
- 2 tablespoon butter
Instructions
- Season the chicken thighs with the kosher salt, fresh ground pepper, smoked paprika, and the turmeric. Make sure the season adheres to the chicken. Don't be afraid to get in there with your hands!
- Next, we sear. In a pan on medium-high heat, sear the seasoned chicken in a bit of avocado oil, skin-side down, for about 4-5 minutes. Flip the chicken thighs and sear the other side for another 4-5 minutes. Remove the chicken and set aside.
- Turn down the heat to medium. Toss in the shallots, garlic, and mushrooms. Sauté these for just a few minutes or until fragrant. They will finish cooking along with the rice.
- Pour in the hot broth and deglaze the bottom of the pan, scrapping up all the little cooked bits (the fond).
- Mix in the rinsed rice, stirring to combine everything. Return the chicken to the skillet, nestling it into the rice.
- Cover with a lid and allow the chicken and rice mixture to cook for about 25 minutes or until all the liquids are absorbed into the rice.
- Before serving, stir in the butter and parmesan.
- Enjoy!
Notes
See above for rice tips and tricks.
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 42g | Protein: 32g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 1456mg | Potassium: 605mg | Fiber: 1g | Sugar: 2g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 2mg
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