One pot Chicken with Mushroom Rice

I’m bustling around the kitchen, chopping mushrooms and leeks.  Chicken thighs are marinating in the big bowl I like to use for these things.  The all-star basketball game is on in the living room but I’m happy to be in the kitchen where the aromas of comforting food linger and I can indulge in one of my favourite hobbies.

It’s Sunday evening, 5:40pm. We spent the afternoon visiting a family member.  The wet cold seeped into my bones as we walked to the car making me shiver. The wind blew the tree branches, bare against the winter grey sky.  It’s on days like these that a home cooked meal is always welcome. I remember as a child playing in my room on a Sunday afternoon while the scent of Lasagna (a specialty of my mothers) floated over to my game of barbies and I remember how comforting it felt that soon I’d be called to the table to join my family for Sunday supper.  The food a little more “special” than what we had during the week.

This is somewhat of an experiment and as I write this, it bubbles on the stove and I actually have no idea if it’s going to work! haha.  So I’ll finish cooking it and share it if it comes out as good as it smells.

Update: It worked!



  • 1 -2 tablespoon oil
  • 6 chicken thighs
  • salt and pepper
  • 6 white mushrooms, thinly sliced
  • 1/4 red pepper finely minced
  • 2 scallions chopped
  • 1 leek finely chopped
  • 4 cups beef broth or chicken broth
  • 2 cups Uncle Bens Parboiled rice
  • 1 teaspoon salt
  • 1/4 cup fresh cilantro chopped (to garnish)

Chicken Marinade

  • 4 garlic cloves minced
  • 3 Tbsp Honey
  • 1 Tblsp Oyster sauce
  • 1 Tblsp Soy Sauce
  • pinch of cayenne pepper
  • 3/4 tsp Tumeric powder
  • pinch of salt & pepper

Marinade chicken thighs in this mixture for at least an hour.



  • Heat a large deep skillet on medium-high heat until hot. Add oil – it should be hot but not smoking.  Sear chicken on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown. Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it won’t be fully cooked – you’ll continue cooking it with the rice).


  • To the same (now empty) skillet, add thinly sliced mushrooms, red pepper, scallions, leeks and cook on medium heat for about 1-2 minutes, until mushrooms soften.
  • To the same skillet (with mushrooms), add broth, uncooked rice and salt. Bring to boil. Mix everything well.


  • Put chicken thighs on top, skin-side up, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 25 minutes, covered, until the rice and chicken are cooked through.


  • Remove the chicken from the skillet. Stir the rice to mix the mushrooms and other ingredients well. Put chicken thighs back into the skillet. Sprinkle with chopped fresh cilantro  before serving.


This is such an easy recipe for a family or to make for guests.  I served it with a green salad (spinach,lettuce, tomatoes and asparagus).

I hope you will try it and if you do, let me know!   I’m thinking next time I might try a paella!



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