Scale

1 1/2 lb (700 g) boneless, skinless chicken thighs

Salt and black pepper, to taste

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1 teaspoon garlic powder

8 oz (225 g) mushrooms, sliced

1 small onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 cup jasmine rice, rinsed

1 cup coconut milk

1 cup water

1/2 teaspoon salt

1 tablespoon butter (optional)

Fresh cilantro

Lime wedges

In a medium saucepan, combine rinsed rice, coconut milk, water, and salt.
Bring to a boil, then reduce heat to low. Cover and simmer 15–18 minutes until rice is tender and liquid is absorbed.
Fluff with a fork and stir in butter if desired.

Pat chicken thighs dry and season with salt, pepper, paprika, cayenne, and garlic powder.

Heat olive oil in a large skillet over medium-high heat.
Sear chicken thighs for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, add onions, garlic, ginger, and mushrooms.
Sauté 5–6 minutes until mushrooms are tender and onions are translucent.
Return chicken to the skillet and toss to combine with mushrooms. Cook 1–2 minutes more to blend flavors.

Adjust heat: Increase or decrease cayenne pepper based on your spice tolerance.

Chicken alternatives: Bone-in thighs can be used; cook a bit longer.

Rice swaps: Basmati rice works well for a fluffier texture.

Extra flavor: Add a splash of soy sauce or fish sauce to the mushrooms while sautéing.