About the Recipe
Ingredients
1 lbs chicken thighs boneless and skinless
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon olive oil
½ red onion diced
16 oz mixed mushrooms cremini, oyster, shiitake, king oyster, sliced
1 tablespoon garlic minced
2 cups water
1 tablespoon chicken bouillon or Better Than Bouillon
1 cup jasmine rice
4 sprigs fresh thyme stems removed
¼ cup heavy cream
¼ cup Parmesan cheese plus more for serving
1 teaspoon salt
Fresh parsley/coriander for garnish (optional)
Extra virgin olive oil
Ingredients and Substitutions
Chicken thighs → chicken breast, tofu cubes, or shrimp
Garlic powder → onion powder or fresh minced garlic
Salt → garlic salt or seasoning salt
Black pepper → white pepper or chili flakes
Olive oil → avocado oil or butter
Red onion → yellow onion or shallots
Mixed mushrooms → oyster mushrooms, or king oyster
Garlic (minced) → garlic paste or granulated garlic
White wine → chicken broth or 1 tablespoon apple cider vinegar + 3 tablespoon water
Water → chicken broth or vegetable broth
Chicken bouillon → miso paste, mushroom broth base, or stock cube
Jasmine rice → basmati, arborio, or long-grain white rice
Fresh thyme → Italian seasoning or poultry seasoning will work.
Heavy cream → half & half or Greek yogurt
Parmesan cheese → Pecorino Romano
Fresh parsley → coriander would work here too.
Extra virgin olive oil → substitute with avocado oil.
Preparation
Season & Sear Chicken:
Season the chicken thighs with garlic powder, smoked paprika, salt, and black pepper. In a large skillet, sear the chicken until golden brown on both sides.
Remove and set aside.
Cook the Mushrooms:
In the same skillet, add a little bit of olive oil, add the mushrooms and cook until they're browned and tender. Remove the mushrooms and set aside.
Cook the aromatics:
In the same pan, add more oil if needed, sauté the onion and garlic until fragrant, about 2 minutes.
Add the Rice:
Add the jasmine rice to the pot and stir until the grains are well coated and lightly toasted.
Pour in the water, return the chicken and mushrooms to the pan. Add the chicken bouillon, stir and cover with a lid, and cook for 10 minutes on medium-low heat or until the rice is cooked.
After 10 minutes, stir the rice mixture, add the cream and parmesan cheese until creamy.
Finish & Serve:
Garnish with more parmesan cheese and fresh parsley. Serve warm.