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Heat a large pan over medium heat and melt 1 tablespoon of butter.
Season the chicken thighs with salt, pepper, and paprika.
Brown the chicken thighs on both sides (about 5 minutes per side) until golden brown. Once cooked, set aside.
2. Sauté Vegetables:
In the same pan, add the remaining butter.
Add the chopped onion and minced garlic, sautéing until softened and fragrant (about 2 minutes).
Stir in the sliced mushrooms and diced pumpkin. Cook for 5-7 minutes until the vegetables begin to soften.
3. Add Rice and Broth:
Add the rice to the pan, stirring to coat it with the butter and vegetables.
Pour in the chicken broth and sprinkle in the curry powder.
Bring the mixture to a simmer, then nestle the chicken thighs back into the pan on top of the rice and vegetables.
4. Cook the Dish:
Cover the pan with a lid and cook on low heat for 20-25 minutes, or until the rice is tender and the chicken is cooked through (an internal temperature of 75°C or 165°F).
Check if the rice has absorbed the broth and is fully cooked. If necessary, add a bit more broth and continue cooking until fully absorbed.
5. Serve:
Once done, remove from heat and let it sit for a few minutes.
Serve hot and enjoy your one-pot chicken and rice!
Serving & Storage Tips:
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