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Baked chicken thigh with rice and mushrooms on a plate.

Baked chicken with rice and mushrooms

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AuthorMilena M
This baked chicken with rice and mushrooms is filling, delicious, and easy to make. The rice is buttery, the mushrooms add a touch of earthiness and texture, and the chicken is double-cooked, making it super juicy and flavorful.
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Prep Time15 minutes
Cook Time1 hour
Servings4

Ingredients
  

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 4-5 garlic cloves, chopped
  • 2 medium carrots, chopped, 1 cup
  • 250 grams crimini mushrooms, sliced, 8 ounces
  • 1 teaspoon thyme, dry or fresh
  • 1 ½ cup white rice (e.g., jasmine, basmati)
  • 2 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • A handful fresh parsley, finely chopped
  • 5 cups chicken stock

Instructions

  1. Place the chicken thighs and drumsticks in a pot and fill with 6 cups of water, or until they are covered (you will need 5 cups of the liquid later). Cover the pot with a lid or leave it slightly open. After it starts to boil, the liquid will form a foam/scum on top, skim it with a small sieve or a spoon. Cook on medium heat for 30 minutes. Set aside.
    4 chicken thighs, 4 chicken drumsticks
  2. Preheat the oven to 350F (180C).
  3. Meanwhile, heat the oil in a skillet over medium to high heat and cook the chopped onion until golden, about 5 minutes.
    2 tablespoons vegetable oil, 1 medium yellow onion, chopped
  4. Add the chopped garlic and cook for one more minute.
    4-5 garlic cloves, chopped
  5. Stir in the chopped carrots. Cook for 5 more minutes, stirring often.
    2 medium carrots, chopped
  6. Add the sliced mushrooms and cook until they are soft, about 5 minutes.
    250 grams crimini mushrooms, sliced
  7. Season with thyme.
    1 teaspoon thyme, dry or fresh
  8. Mix in the rice and cook for 1-2 minutes. Remove from the heat, add the salt and black pepper, and chopped parsley.
    1 ½ cup white rice (e.g., jasmine, basmati), 2 ½ teaspoons salt, 1 teaspoon ground black pepper, A handful fresh parsley, finely chopped
  9. In a 12-13-inch (30-33cm) round casserole, transfer the chicken, then add the rice mixture around it. Pour 5 cups of the chicken stock/liquid all over and place in the oven. Cook on the middle rack for 40 minutes or until the liquid is absorbed and the rice is cooked. Serve warm and enjoy!
    5 cups chicken stock

Notes

  • Check on the rice doneness. A few minutes before the end of the cooking time, check and taste the rice. If the liquid is gone and the rice needs more time, then add a bit more of the stock (you should have extra left from cooking the chicken, if not, just add more water).
  • Don't use boneless chicken. I don't recommend using boneless chicken because the bones add more flavor to the stock. You can remove the bones after boiling the chicken and add only the meat in the baking dish with the rice and veggies.
  • Adjust the seasoning to your liking. Add more salt and black pepper if you prefer. Always taste the food before it is done cooking.