Crispy Chicken with Baked Mushroom Rice
Crispy Chicken with Baked Mushroom Rice
Ingredients
For the Crispy Chicken
- 4 chicken thighs, skin-on, bone-in, or boneless with skin
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder, to taste
- 1 teaspoon smoked paprika, to taste
- 1/2 teaspoon dried oregano, to taste
- 2 tablespoons olive oil, for drizzling
For the Mushroom Rice
- 250 g mushrooms, sliced
- 1/2 onion, chopped
- 3 cloves garlic, crushed
- 250 g basmati rice
- 500 ml chicken stock
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Jalapeño Coriander Yogurt
- 150 g Greek yogurt
- 1 bunch coriander, small, chopped
- 1 jalapeño, small, sliced
- 1/2 lime juice, from 1/2 a lime
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Cucumber Salad
- 1/2 cucumber, sliced
- 1 tablespoon olive oil, for drizzling
- 1 tablespoon white wine vinegar, for drizzling
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 180°C. Pat the chicken thighs dry with paper towels. Season the chicken generously with salt, black pepper, garlic powder, smoked paprika, and dried oregano. Drizzle with olive oil.
⏱️ 5 min•🌡️ 180
- 2
Place the seasoned chicken thighs skin-side down in the 30cm shallow round casserole. Sear on low and slow heat for 10-15 minutes until the skin is crispy and golden brown.
⏱️ 15 min
- 3
Remove the chicken from the pan and set aside. In the same pan, add the sliced mushrooms. Cook until they are golden.
⏱️ 5 min
- 4
Add the chopped onion to the pan and cook until softened, about 3-5 minutes. Stir in the crushed garlic and cook for 1 minute until fragrant.
⏱️ 5 min
- 5
Add the basmati rice to the pan and toast for 1 minute, stirring constantly. Pour in the chicken stock. Season with salt and black pepper. Stir everything together thoroughly.
⏱️ 3 min
- 6
Place the seared chicken thighs back into the pan on top of the rice mixture, ensuring the crispy skin is facing up. Cover the casserole with a lid.
⏱️ 2 min
- 7
Bake in the preheated oven at 180°C for 20-25 minutes. Remove the lid and continue to bake for another 15 minutes to allow the chicken skin to crisp further and the rice to absorb remaining liquid.
⏱️ 40 min•🌡️ 180
- 8
While the chicken and rice are baking, prepare the jalapeño coriander yogurt. Combine the Greek yogurt, chopped coriander, sliced jalapeño, and lime juice in a small bowl. Season with salt and black pepper to taste. Mix well until all ingredients are incorporated.
⏱️ 5 min
- 9
Prepare the cucumber salad. In a separate small bowl, combine the sliced cucumber. Drizzle with olive oil and white wine vinegar. Season with salt and black pepper to taste. Mix well.
⏱️ 5 min
- 10
Once baked, serve the crispy chicken and mushroom baked rice straight from the casserole. Top with the fresh cucumber salad and a dollop of the jalapeño coriander yogurt.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken with Baked Mushroom Rice
For the Crispy Chicken
- 4 chicken thighs, skin-on, bone-in, or boneless with skin
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon garlic powder, to taste
- 1 teaspoon smoked paprika, to taste
- 1/2 teaspoon dried oregano, to taste
- 2 tablespoons olive oil, for drizzling
For the Mushroom Rice
- 250 g mushrooms, sliced
- 1/2 onion, chopped
- 3 cloves garlic, crushed
- 250 g basmati rice
- 500 ml chicken stock
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Jalapeño Coriander Yogurt
- 150 g Greek yogurt
- 1 bunch coriander, small, chopped
- 1 jalapeño, small, sliced
- 1/2 lime juice, from 1/2 a lime
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Cucumber Salad
- 1/2 cucumber, sliced
- 1 tablespoon olive oil, for drizzling
- 1 tablespoon white wine vinegar, for drizzling
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Preheat your oven to 180°C. Pat the chicken thighs dry with paper towels. Season the chicken generously with salt, black pepper, garlic powder, smoked paprika, and dried oregano. Drizzle with olive oil.
⏱️ 5 min•🌡️ 180 - 2
Place the seasoned chicken thighs skin-side down in the 30cm shallow round casserole. Sear on low and slow heat for 10-15 minutes until the skin is crispy and golden brown.
⏱️ 15 min - 3
Remove the chicken from the pan and set aside. In the same pan, add the sliced mushrooms. Cook until they are golden.
⏱️ 5 min - 4
Add the chopped onion to the pan and cook until softened, about 3-5 minutes. Stir in the crushed garlic and cook for 1 minute until fragrant.
⏱️ 5 min - 5
Add the basmati rice to the pan and toast for 1 minute, stirring constantly. Pour in the chicken stock. Season with salt and black pepper. Stir everything together thoroughly.
⏱️ 3 min - 6
Place the seared chicken thighs back into the pan on top of the rice mixture, ensuring the crispy skin is facing up. Cover the casserole with a lid.
⏱️ 2 min - 7
Bake in the preheated oven at 180°C for 20-25 minutes. Remove the lid and continue to bake for another 15 minutes to allow the chicken skin to crisp further and the rice to absorb remaining liquid.
⏱️ 40 min•🌡️ 180 - 8
While the chicken and rice are baking, prepare the jalapeño coriander yogurt. Combine the Greek yogurt, chopped coriander, sliced jalapeño, and lime juice in a small bowl. Season with salt and black pepper to taste. Mix well until all ingredients are incorporated.
⏱️ 5 min - 9
Prepare the cucumber salad. In a separate small bowl, combine the sliced cucumber. Drizzle with olive oil and white wine vinegar. Season with salt and black pepper to taste. Mix well.
⏱️ 5 min - 10
Once baked, serve the crispy chicken and mushroom baked rice straight from the casserole. Top with the fresh cucumber salad and a dollop of the jalapeño coriander yogurt.
⏱️ 5 min