This week I prepared a recipe for my husband. This immediately became a favorite meal for him.
This is super easy and the kitchen smells wonderful while this meal is cooking.
- Boneless, skinless chicken thighs
- 2 cups chicken broth
- 1 pound mushrooms
- Garlic powder with parsley – to taste
- Paprika – to taste
- 1/4 cup chopped green onions
- 2 Tbsp vegetable oil
- 1 cup jasmine rice
Heat skillet and add the 2 Tbsp vegetable oil. Season the chicken with the garlic powder and paprika. Place seasoned side down in the skillet. Season the side that is facing up.
Cook the chicken for 5 minutes. Turn and cook for 2 more minutes. Remove chicken from skillet and set aside.
Add mushrooms to skillet and saute’ until browned. When mushrooms are cooked add two cups chicken broth and 1 cup jasmine rice. Turn up the heat and bring to a boil. When the liquid comes to a boil, reduce the heat and add the chicken to the rice.
Cook for 15 to 20 minutes or until the liquid is absorbed. Garnish with the green onions.
Serve as a complete meal or add a favorite vegetable as a side dish.