Chicken Thighs with Mushroom Rice
Servings
51 thigh each
Ingredients
Instructions
  1. Season skin side of chicken thighs with pepper.
  2. Heat olive oil in a large skillet over medium-high heat until hot.
  3. Sear chicken in hot pan, skin side down for 5 minutes or until skin turns golden brown color. Flip and cook 2 more minutes on other side. Remove from skillet.
  4. Add mushrooms to empty skillet and cook over medium heat for 1-2 minutes.
  5. Add chicken broth, water, uncooked rice and dried parsley or coriander to mushrooms and bring to a boil.
  6. Place chicken thighs on top of rice mixture, reduce heat to medium-low and cover. Simmer for 10-15 minutes.
  7. Add shredded carrots, cover and cook additional 5-10 minutes until rice is tender and chicken is done.
Recipe Notes

Use any rice in this recipe- brown or white, but add an additional cup of water if using brown rice and increase cook time to 20-25 minutes.

Cook chicken until internal temperature reaches 165 degrees F.

Substitute chicken broth with vegetable broth or water.

 
Nutrition Facts
Chicken Thighs with Mushroom Rice
Amount Per Serving
Calories 331 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 147mg 49%
Sodium 581mg 24%
Potassium 694mg 20%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 3g
Protein 30g 60%
Vitamin A 64%
Vitamin C 9%
Vitamin D0%
Calcium 3%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
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