Ginger Chicken and Rice with Shitakes

Serves 4



4 chicken thighs, boneless and skinless

2 Tablespoons olive oil

2 Tablespoons unsalted butter

2 Tablespoons minced fresh ginger

2 shallots, minced

8 shitake mushrooms, stems removed and sliced 1/4 inch

1 1/2 cups Arborio rice

3 2/3 cups low sodium chicken broth

1/2 cup cilantro leaves for garnish

1/4 cup sliced scallions, green tops only, for garnish

Salt to taste

Pepper to taste


Season chicken with salt and pepper on both sides. In a heavy bottom pot or dutch oven, heat 2 Tablespoons olive oil over medium high heat. Working in batches if necessary, sear the chicken on both sides until golden, about 3-5 minutes per side. Remove chicken from pot and set aside.

Add the 2 Tablespoons butter to the same pot over medium heat. Add the ginger, shallots and shitakes to the pan and stir until fragrant but not brown, about 1-2 minutes. Stir in the Arborio rice and cook another minute. Add the broth and bring to a low simmer, then place the chicken in the pot. Cover and cook at a low simmer until rice is tender and chicken is cooked through, about 20-25 minutes. Allow to rest for 5 minutes before serving.

Garnish with cilantro leaves.

Cook’s Notes:

*Serve with soy sauce or Sirracha hot sauce for added punch