Chicken Thighs with Rice and Mushrooms (Regional Twist)
80% автентично · Bulgarian-inspired
A variation on the classic, incorporating earthy mushrooms and a touch of cream for a richer flavor profile. This version adds depth and a slightly more decadent feel to the traditional dish.
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Съставки
- Chicken thighs4 large
- Arborio rice1.5 cups
- Mushrooms8 oz, sliced
- Onion1 medium, chopped
- Garlic3 cloves, minced
- Chicken broth3 cups
- Heavy cream1/2 cup
- Butter2 tablespoons
- Olive oil1 tablespoon
- Dried thyme1 teaspoon
- Saltto taste
- Black pepperto taste
- Fresh thyme sprigsfor garnish
Стъпки
- 1
Preheat oven to 375°F (190°C).
- 2
Season chicken thighs with salt and pepper.
- 3
In an oven-safe skillet, heat olive oil and 1 tablespoon of butter over medium heat. Sauté chopped onion until softened, about 5 minutes.
- 4
Add sliced mushrooms and cook until browned and tender, about 7-10 minutes.
- 5
Add minced garlic and dried thyme, cook for 1 minute until fragrant.
- 6
Stir in the Arborio rice and toast for 1-2 minutes.
- 7
Pour in the chicken broth, bring to a simmer. Season with salt and pepper.
- 8
Nestle the seasoned chicken thighs into the rice mixture.
- 9
Cover the dish tightly with foil or a lid.
- 10
Bake for 40-50 minutes, or until the rice is al dente and the chicken is cooked through.
- 11
Remove from oven. Stir in the heavy cream and remaining 1 tablespoon of butter until melted and combined. Let rest for 5 minutes.
- 12
Garnish with fresh thyme sprigs before serving.
