Flavor with These Chicken Thighs over Creamy Mushroom Rice!
Ingredients:
For the Creamy Mushroom Rice:
– 500g (18 oz) rice 
– 1 liter (34 pt) water 
– 1 red bell pepper 
– 400g (14 oz) mushrooms 
For the Chicken Thighs:
– 6 chicken legs 
– 5g (0.2 oz) salt 
– 5g (0.2 oz) black pepper
– 5g (0.2 oz) sweet paprika
– 30ml (1 fl oz) oil 
For the Cream Sauce:
– 200ml (6.8 fl oz) whipping cream 
– 500ml (17 fl oz) chicken broth 
– 5g (0.2 oz) salt
– 5g (0.2 oz) black pepper
– 5g (0.2 oz) ginger powder
Instructions:
For the Creamy Mushroom Rice:
1. In a large pot, bring 1 liter of water to a boil. Add the rice and cook according to the package instructions until it’s tender. Drain any excess water.
2. While the rice is cooking, dice the red bell pepper and slice the mushrooms.
3. In a separate pan, heat some oil over medium heat. Sauté the diced red bell pepper and sliced mushrooms until they are tender and slightly browned.
4. Combine the cooked rice with the sautéed vegetables and mix well.
For the Chicken Thighs:
1. Season the chicken legs with salt, black pepper, and sweet paprika.
2. In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken legs and cook them until they are browned on all sides and fully cooked through. This should take about 20-25 minutes.
For the Cream Sauce:
1. In a saucepan, combine the whipping cream, chicken broth, salt, black pepper, and ginger powder. Stir well.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to simmer for about 5-7 minutes until it thickens slightly.
To Serve:
1. Plate a serving of the creamy mushroom rice.
2. Top it with the cooked chicken thighs.
3. Drizzle the creamy sauce over the chicken and rice.
Enjoy your globally inspired Chicken Thighs over Creamy Mushroom Rice!