Ingredients
Equipment
Method
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.
Nutrition
Notes
- Brown the mushrooms well – this adds depth and umami to the dish. Don’t rush this step.
- Toast the rice – coating the grains in fat helps lock in flavor and prevents mushy rice.
- Add creaminess at the end – stir in the cream right before serving to keep it silky and prevent curdling.