Ginger Chicken and Rice with Shitakes
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.
*Serve with soy sauce or Sirracha hot sauce for added punch