* 4 bone-in, skin-on chicken thighs * 2 teaspoons extra virgin olive oil * 1 yellow onion, peeled and diced * 6 ounces cremini mushrooms, sliced * ½ cup roasted red bell peppers, diced * 4 cloves garlic, peeled and minced * 1 teaspoon fresh thyme leaves * ¼ teaspoon crushed red pepper, plus more to taste * 1 cup arborio, carnaroli, or any short-grain white rice * ¼ cup white wine * 3 cups water or chicken stock * ½ cup freshly grated parm * Salt and pepper * Fresh basil, for serving
**Prepare the chicken:**
1. Pat chicken dry and season all over with salt and pepper. 2. Heat 2 teaspoons extra virgin olive oil in a large pot over medium-high. Once shimmering, add the chicken—skin-side down—and cook without moving for 5-6 minutes. Once the chicken skin is golden-brown, flip and cook for 2 minutes more. Transfer chicken to a plate. Leave any fat in the pot and turn the heat to medium.
**Sautè the aromatics:**
1. Add the onion to the pot and cook over medium heat for 3-4 minutes. Add the mushrooms and cook, stirring occasionally, for 8-9 minutes until golden brown. Adjust heat as needed. 2. Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.
**Cook the rice:**
1. Add the rice to the pot and toss to coat. Season with salt. Cook for 1 minute until it begins to toast lightly. 2. Pour in the wine and bring it to a boil. Cook for 1–2 minutes.
**Simmer the rice:**
1. Add water or chicken stock and bring to a boil. Place chicken on top, reduce heat to low, cover, and simmer for 20–25 minutes. 2. Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes. Check the internal temperature of the chicken and ensure it’s 165°F. Once the temperature is reached, transfer the chicken to a plate.
**Finish the rice:**
1. Turn the heat on the rice to medium-low and stir regularly. Continue simmering and stirring to cook off any excess liquid if needed. Stir in the parmesan and simmer for 5-7 minutes or until the rice is tender and the liquid is absorbed. Consistency should be creamy, not soupy! Add salt if needed.
**Broil the chicken:**
1. If you like, you can place chicken on top and broil for 3-5 mins to crisp up the skin again!
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* 4 bone-in, skin-on chicken thighs
* 2 teaspoons extra virgin olive oil
* 1 yellow onion, peeled and diced
* 6 ounces cremini mushrooms, sliced
* ½ cup roasted red bell peppers, diced
* 4 cloves garlic, peeled and minced
* 1 teaspoon fresh thyme leaves
* ¼ teaspoon crushed red pepper, plus more to taste
* 1 cup arborio, carnaroli, or any short-grain white rice
* ¼ cup white wine
* 3 cups water or chicken stock
* ½ cup freshly grated parm
* Salt and pepper
* Fresh basil, for serving
**Prepare the chicken:**
1. Pat chicken dry and season all over with salt and pepper.
2. Heat 2 teaspoons extra virgin olive oil in a large pot over medium-high. Once shimmering, add the chicken—skin-side down—and cook without moving for 5-6 minutes. Once the chicken skin is golden-brown, flip and cook for 2 minutes more. Transfer chicken to a plate. Leave any fat in the pot and turn the heat to medium.
**Sautè the aromatics:**
1. Add the onion to the pot and cook over medium heat for 3-4 minutes. Add the mushrooms and cook, stirring occasionally, for 8-9 minutes until golden brown. Adjust heat as needed.
2. Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.
**Cook the rice:**
1. Add the rice to the pot and toss to coat. Season with salt. Cook for 1 minute until it begins to toast lightly.
2. Pour in the wine and bring it to a boil. Cook for 1–2 minutes.
**Simmer the rice:**
1. Add water or chicken stock and bring to a boil. Place chicken on top, reduce heat to low, cover, and simmer for 20–25 minutes.
2. Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes. Check the internal temperature of the chicken and ensure it’s 165°F. Once the temperature is reached, transfer the chicken to a plate.
**Finish the rice:**
1. Turn the heat on the rice to medium-low and stir regularly. Continue simmering and stirring to cook off any excess liquid if needed. Stir in the parmesan and simmer for 5-7 minutes or until the rice is tender and the liquid is absorbed. Consistency should be creamy, not soupy! Add salt if needed.
**Broil the chicken:**
1. If you like, you can place chicken on top and broil for 3-5 mins to crisp up the skin again!