Move over, bland chicken! There’s a new way to cook chicken thighs that’s so good, it’s practically conquering the world. Forget dry, tasteless poultry – this recipe is all about juicy, flavorful chicken, nestled in a creamy, dreamy sauce that will have you begging for seconds (and thirds).
But this isn’t just any ordinary chicken dish. This is a one-pan wonder, packed with fluffy rice, colorful bell peppers, and earthy mushrooms. It’s a complete meal in itself, perfect for busy weeknights or impressive weekend dinners.
And the best part? It’s surprisingly easy to make. With just a handful of simple ingredients and a little bit of time, you can create a culinary masterpiece that will leave your taste buds singing.
So, are you ready to experience chicken thighs like never before? Gather your ingredients, preheat your oven, and get ready to embark on a flavor adventure!
P.S. Don’t be fooled by the simple ingredient list. This dish is packed with hidden depths of flavor that will surprise and delight you. Trust me, once you try it, you’ll be singing its praises to the world!
Ingredients
- rice: 500 g (18 oz)
- water: 1 l (34 pt)
- red bell pepper: 1 pc
- mushrooms: 400 g (14 oz)
- chicken legs: 6 pc
- salt: 5 g (0.2 oz)
- black pepper: 5 g (0.2 oz)
- sweet paprika: 5 g (0.2 oz)
- oil: 30 ml (1 fl oz)
- whipping cream: 200 ml (6.8 fl oz)
- chicken broth: 500 ml (17 fl oz)
- salt: 5 g (0.2 oz)
- black pepper: 5 g (0.2 oz)
- ginger powder: 5 g (0.2 oz)
Instructions
Step 1: Prepare the Base
- Rinse and measure 500g of rice.
- Add the rice to a pot with 1L of water.
- Bring to a boil and simmer for 15 minutes, or until cooked through and fluffy.
Step 2: Season the Chicken
- Preheat your oven to 180°C (400°F).
- Wash and pat dry 6 chicken legs.
- In a bowl, mix together 5g each of salt, black pepper, and sweet paprika.
- Rub the spice mixture onto the chicken legs, coating them evenly.
- Heat 30ml of oil in a large oven-safe pan or Dutch oven over medium heat.
- Sear the chicken legs on all sides until golden brown.
Step 3: Build the Creamy Sauce
- In a separate saucepan, combine 500ml of chicken broth, 5g each of salt and black pepper, and 5g of ginger powder.
- Bring the broth to a simmer and add 200ml of whipping cream.
- Allow the sauce to simmer gently while the chicken cooks.
Step 4: Finish in the Oven
- Once the chicken is seared, add it to the pan with the prepared sauce.
- Place the pan in the preheated oven and roast for 40 minutes.
Step 5: Prepare the Salsa
- While the chicken roasts, prepare the salsa.
- Dice 200g of tomatoes, 1 red onion, 1 yellow bell pepper, and 1 green chili pepper.
- Mince 10g of garlic.
- In a bowl, combine the chopped vegetables, garlic, 5g of ground coriander, 5g of salt, and 10g of parsley.
- Squeeze in 15ml of lime juice and mix well.
Step 6: Serve and Enjoy
- When the chicken is cooked through, remove the pan from the oven.
- Spoon the fluffy rice onto plates.
- Top the rice with the creamy chicken and sauce.
- Finish with a dollop of the fresh salsa and enjoy!
WATCH VIDEO INSTRUCTION FOR THE BEST RESULT
Tips:
- Feel free to adjust the heat level of the salsa by removing the seeds from the green chili pepper.
- For a richer flavor, use bone-in, skin-on chicken thighs instead of boneless, skinless ones.
- Serve the dish with additional lemon wedges on the side if desired.
Enjoy this delicious and flavorful one-pan chicken dish!
