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The Savory Chicken and Mushroom Rice Bowl is a delightful dish that brings comfort and satisfaction to the dinner table. This recipe combines tender chicken thighs, earthy mushrooms, and fluffy rice, creating a perfect harmony of flavors and textures. Ideal for a cozy weeknight meal or a gathering with friends, this rice bowl is not only delicious but also packed with nutritional benefits. Chicken provides lean protein, mushrooms offer essential vitamins and minerals, and a variety of vegetables ensure a well-rounded meal. With its easy preparation, this savory chicken and mushroom rice bowl is sure to become a favorite in your home.

Savory Chicken and Mushroom Rice Bowl

Discover the deliciousness of the Savory Chicken and Mushroom Rice Bowl, a comforting meal perfect for weeknights or gatherings! This easy recipe combines tender chicken thighs, earthy mushrooms, and fluffy Arborio rice to create a delightful harmony of flavors. Packed with lean protein, essential vitamins, and minerals, it’s a nutritious option that keeps everyone satisfied. Get ready to savor a dish that will become a favorite in your home!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup Arborio rice (or any preferred short-grain rice)

2 cups low-sodium chicken broth, warmed

1 cup cremini mushrooms, sliced

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional for extra umami flavor)

2 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper, to taste

2 green onions, sliced (for garnish)

Sesame seeds, for garnish

A handful of fresh spinach (optional for added color and nutrition)

Instructions
 

Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Slice the cremini mushrooms, finely chop the onion, and mince the garlic. Heat the chicken broth in a small pot over low heat so it’s ready for use later.

    Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the chicken pieces, seasoning generously with salt and pepper. Sauté for approximately 5-7 minutes, or until the chicken is golden brown and thoroughly cooked. Once done, remove the chicken from the skillet and set it aside on a plate.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Introduce the finely chopped onion and cook for about 3-4 minutes, stirring occasionally, until the onion becomes translucent. Add in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes, or until the mushrooms have softened and released their juices.

        Toast the Rice: Pour the Arborio rice into the skillet with the vegetables, stirring well to coat the rice with the oil and juices. Toast the rice for about 2 minutes, stirring frequently until it becomes slightly translucent around the edges.

          Add Liquids and Seasonings: Carefully pour the warmed chicken broth into the skillet, followed by the soy sauce, oyster sauce (if you choose to use it), and fresh thyme. Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, lower the heat and cover the skillet. Allow it to simmer for 15-18 minutes, or until the rice has absorbed most of the liquid and is cooked through.

            Combine Ingredients: Once the rice is done cooking, return the sautéed chicken to the skillet. If you're using spinach, stir it in now, allowing it to wilt gently into the warm rice. Gently fold all ingredients together to ensure the chicken is evenly distributed throughout the rice.

              Adjust Seasoning: Taste the dish and adjust the seasoning, adding more salt, pepper, or soy sauce as necessary to enhance the flavors.

                Serve: Spoon the savory chicken and mushroom rice mixture into individual bowls. For a finishing touch, garnish with sliced green onions and a sprinkle of sesame seeds. Serve warm and enjoy every bite!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings