Ingredients

3 boneless and skinless chicken thighs cut into cubes

Seasoning the chicken:

¾ teaspoon salt

1 teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon cumin powder

½ teaspoon black pepper

1 teaspoon onion powder

¼ teaspoon red chili powder optional

Cooking the rice:

1 cup basmati rice, washed and soaked for 15 min.

1 cup hot chicken broth I dissolved 1 chicken bouillon in 1 cup water

1 cup hot or boiling water

¾ teaspoon Italian seasoning

1 ½ tablespoon butter

1 tablespoon olive oil

½ teaspoon salt

1 medium onion finely chopped

6 mushrooms cut in quarter

2 garlic cloves finely chopped

Instructions

Preheat oven to 350F/180C.

In a baking dish, add butter, olive oil, onion, garlic, and mushroom. Bake in the oven for 15 min. Check to make sure the vegetables don’t burn. Season the chicken. Mix the chicken broth with water. Take baking dish off the oven. Add the rice, salt and Italian seasoning. Mix well spreading evenly. Place the chicken on top of the rice. Pour the chicken broth mixed with water in the corner of the baking dish, then make sure to spread broth mix evenly through the dish. Use aluminum foil to cover the baking dish. Bake for 40 minutes. Increase heat to 375F/190C. Uncover the baking dish and bake for 15 minutes. Cover again and let it stay outside the oven for at least 15 to 20 minutes before serving.