- 4 bone-in, skin-on chicken thighs
- 2 teaspoons extra virgin olive oil
- 1 yellow onion peeled and diced
- 6 ounces cremini mushrooms sliced
- ½ cup roasted red bell peppers diced
- 4 cloves garlic peeled and minced
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon crushed red pepper plus more to taste
- 1 cup arborio, carnaroli, or any short-grain white rice
- ¼ cup white wine
- 3 cups water or chicken stock
- ½ cup freshly grated parm
- Salt and pepper
Prepare the chicken:
Pat chicken dry and season all over with salt and pepper.
Heat 2 teaspoons extra virgin olive oil in a large pot over medium-high. Once shimmering, add the chicken—skin-side down—and cook without moving for 5-6 minutes. Once the chicken skin is golden-brown, flip and cook for 2 minutes more. Transfer chicken to a plate. Leave any fat in the pot and turn the heat to medium.
Sautè the aromatics:
Add the onion to the pot and cook over medium heat for 3-4 minutes. Add the mushrooms and cook, occasionally stirring, for 8-9 minutes until golden brown. Adjust heat as needed.
Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.
Simmer the rice:
Add water or chicken stock and bring to a boil. Place chicken on top, reduce heat to low, cover, and simmer for 20–25 minutes.
Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes. Check the internal temperature of the chicken and ensure it’s 165°F. Once the temperature is reached, transfer the chicken to a plate.
Calories: 485kcal | Carbohydrates: 47g | Protein: 23g | Fat: 21g | Sodium: 334mg | Fiber: 3g | Sugar: 2g | Vitamin C: 12mg