Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 10 oz cremini mushrooms, sliced 1/4 inch thick
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1.5 cups long-grain jasmine rice, rinsed
  • 2.5 cups low-sodium chicken bone broth
  • 1 tbsp soy sauce
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Toss the 1 inch chicken pieces with 1 tsp salt, 0.5 tsp pepper, and 1 tsp smoked paprika.
  2. Heat 2 tbsp olive oil over medium high heat and cook chicken until golden brown on all sides. Note: Don't worry about cooking it through yet.
  3. Remove chicken, add 2 tbsp butter, and toss in the 10 oz of mushrooms until they shrink and turn mahogany.
  4. Stir in the diced onion and 4 minced garlic cloves, cooking until the onions are translucent and fragrant.
  5. Add the 1.5 cups of rinsed rice to the pan, stirring for 2 minutes until the edges of the grains look translucent.
  6. Pour in 2.5 cups of bone broth and 1 tbsp soy sauce, using your spoon to scrape up every brown bit from the bottom.
  7. Return the chicken to the pan and add the 1 tsp of thyme. Bring to a boil, then turn the heat to low.
  8. Cover tightly and cook for 18 minutes until the liquid is fully absorbed and the rice is tender.
  9. Turn off the heat but keep the lid on for 5 minutes to allow the steam to finish the grains.
  10. Fluff the mixture with a fork and scatter the 0.25 cup of parsley over the top.