Chicken Thighs with Asparagus and Mushroom Rice

Updated at: Thu, 17 Aug 2023 01:09:36 GMT

Step 1

Preheat oven to 400 degrees

Step 2

Place bouillon cube into 2 cups of hot water to dissolve and set aside.

Step 3

Wash the rice. This removes all of the starch that coats the rice. I do not recommend skipping this step. Your rice might not cook well if you do.

Step 4

Place chicken thighs on a paper towel to pat them dry. Heat up cast-iron skillet over medium heat at this time and add cooking oil once the pan is hot enough.

Step 5

Season both sides of the chicken with paprika, onion powder, garlic powder, salt, and pepper. Place into preheated pan and brown for 4 to 5 minutes on both sides. Remove and set aside once browned.

Step 6

Put mushrooms into the pan and sauté in the seasoned oil.

Step 7

Add asparagus pieces and stir until mixed well with the mushrooms.

Step 8

Add rice to the skillet when both ingredients are coated well in the oil. Let the rice cook with the asparagus and mushrooms for about 5 minutes or until the rice starts to get a little brown on the edges.

Step 9

While the rice is browning, stir the water with the bouillon cube to make sure it is fully dissolved.

Step 10

Pour the 2 cups of water into the skillet to cover the asparagus, mushrooms, and rice.

Step 11

Allow the skillet to get to a rolling boil. Once boiling, cover and place into preheated oven for 35 to 40 minutes.

Step 12

Remove the skillet from the oven and serve it while it's hot. Crescent rolls go well with this dish, but I'm sure it pairs well with a few other options.

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