Poulet, Riz et Champignons | Chicken and Rice with Mushrooms

Introduction

Tender chicken thighs, earthy porcini and cremini mushrooms, and brown basmati simmered together until the rice is fluffy and the chicken is juicy. Sweet paprika and thyme keep it savory and aromatic.

Ingredients

• 2 cups boiling water
• 1/4 cup dried porcini mushrooms (about 1/4 ounce)
• 2 tablespoons olive oil, divided
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 teaspoon sweet paprika
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3/4 cup chopped onion
• 8 ounces cremini mushrooms, sliced
• 3/4 cup uncooked brown basmati rice
• 2 cups frozen green peas, thawed
• 1 tablespoon chopped fresh thyme

Directions

1. Combine boiling water and porcini mushrooms; let stand 20 minutes. Drain through a sieve over a bowl, reserving the soaking liquid. Finely chop the porcini.
2. Heat a large nonstick skillet over medium-high. Add 1 tablespoon olive oil. Season chicken with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté 5 minutes, stirring occasionally, until browned. Remove chicken from the pan.
3. Return pan to medium-high. Add remaining 1 tablespoon oil. Add onion and cremini mushrooms; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté about 4 minutes until lightly browned. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in browned chicken, peas, and thyme. Cover and cook 10 minutes more, until rice is tender and chicken is cooked through.

Tips

• Keep the porcini soaking liquid; it adds depth—strain out grit through a fine sieve or coffee filter.
• Do not over-stir the rice while simmering; a gentle, covered cook keeps grains intact.
• Taste for seasoning after adding peas and thyme; add salt or a squeeze of lemon if needed to brighten.

Optional Additions

• Finish with a knob of butter or drizzle of olive oil for extra richness.
• Add a pinch of chili flakes with the onions if you like gentle heat.