Mushroom Leek Chicken and Rice
A cozy one-pan dinner with crispy paprika chicken thighs nestled into creamy mushroom, leek, and coconut milk rice.
Servings: 6 servings
Calories: 854kcal
Ingredients
Chicken
- 4 lbs chicken thighs bone-in, skin-on recommended
- 1 tbsp olive oil
- fresh thyme for garnish
Chicken Dry Seasoning
- 1 tbsp Hungarian paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp ground black pepper
Rice
- 10 oz cremini mushrooms sliced
- 2 large leeks halved lengthwise, cleaned well, and sliced
- 1 cup jasmine rice
- 2 cups chicken stock
- 1 cup coconut milk
- salt and pepper to taste
Instructions
- Preheat the oven. Preheat the oven to 375°F.
- Season the chicken. In a small bowl combine the paprika, garlic powder, onion powder, salt, and pepper. Pat the chicken thighs dry and season generously on all sides with the spice mixture.
- Sear the chicken. Heat 1 tablespoon olive oil in a large oven-safe skillet or sauté pan over medium-high heat. Place the chicken thighs skin-side down and sear for 5–6 minutes, until the skin is golden and crisp. Flip and cook for another 2 minutes. Remove the chicken from the pan and set aside.
- Cook the leeks and mushrooms. Reduce heat to medium. Add the leeks and sauté for 3–4 minutes until softened. Add the mushrooms and cook for 3-4 minutes, stirring occasionally, until they release their liquid and become tender and slightly caramelized. Season lightly with salt and pepper.
- Add the rice and liquids. Stir the jasmine rice into the mushroom mixture and toast for about 1 minute. Pour in the chicken stock and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.
- Bake the dish. Nestle the seared chicken thighs on top of the rice mixture. Cover the pan tightly with a lid or foil and transfer to the oven. Bake for 20 minutes, until the rice is tender and the chicken is cooked through.
- Crisp the chicken skin. Remove the cover and switch the oven to broil. Broil for 3–5 minutes until the chicken skin is crispy and golden.
- Finish and serve. Remove from the oven and let rest for 5 minutes. Scatter fresh thyme over the top and serve the creamy mushroom rice with the crispy chicken thighs.
Notes
Recipe Notes
- Make sure to clean the leeks well — dirt loves to hide between the layers. I like to slice them first, then rinse in a large bowl of water.
- Pat the chicken thighs very dry before seasoning to help the skin crisp properly.
- Don’t skip searing the chicken. The browned bits left in the pan add major flavor to the rice.
- Full-fat coconut milk works best for the creamiest texture.
- Keep the pan tightly covered while baking so the rice cooks evenly and absorbs the liquid.
- Broiling at the end is key for bringing the chicken skin back to crispy golden perfection.
- If the rice feels a little tight after resting, stir in a splash of warm stock before serving.
Nutrition
Serving: 1 serving | Calories: 854kcal | Carbohydrates: 35g | Protein: 55g | Fat: 54g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 296mg | Sodium: 656mg | Potassium: 1026mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1306IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 4mg
