It’s sunny for a change, but winter’s chill still sneaks in. One days like this, I crave comfort food, something hearty, warm and satisfying, like a big hug in a bowl. Looking through my fridge, I spot a pack of chicken thigh fillets that need using up. Pairing them with shiitake mushrooms sounds like a great idea, even better when they come together with rice. So, One Pot Chicken and Mushroom Rice it is for dinner tonights!
A dish packed with layers of flavour
This dish is all about creating depth of flavour. The chicken is cut into bite-sized pieces and marinated in a mixture of umami-rich sauces, finely chopped shallots and dark brown sugar, which brings in a touch of sweetness. A dash of sesame oil adds nuttiness, making chicken extra fragrant.
For the mushrooms, I always prefer dried shiitake. They have a deeper, earthier flavour and a slightly chewy texture that fresh mushrooms just can’t match. Everything is cooked together on a bed of coconut rice, which adds a subtle sweetness to the dish.
The cooking process – efficient and easy
I always like to optimise my cooking process, so I’ll take you through the steps in the best sequence for efficiency.
Cook the coconut rice
Since the rice takes the longest, it’s best to start with this. I use a rice cooker, but a regular pot or even a casserole works fine too. Add the rice, coconut water and a pinch of salt, then press the cook button. If you’re using a pot, bring it to a boil, then lower the heat and let it simmer.
Prepare the shiitake mushrooms
Dried shiitake mushrooms need rehydrating before cooking. Soak them in boiling hot water for about 10 minutes until they soften. Once ready, drain and cut them in half.
Marinate the chicken
While the mushrooms soak, prepare the chicken. In a mixing bowl, combine the diced chicken thigh fillets with:
- Finely chopped shallots
- Dark brown sugar
- Light soy sauce
- Sesame oil
- Ground black pepper
- Oyster sauce
Let the chicken marinate for 5-10 minutes. This short resting time helps infuse all the rich, savoury flavours into the meat.
Stir-fry the chicken and mushrooms
In a pan over medium-high heat, add olive oil and sliced shallots. Fry until golden and fragrant, then add the marinated chicken and shiitake mushrooms. Stir-fry for about 5 minutes to seal in the flavours.
Next, add a small dash of water, mix well and turn the heat down to low. Let everything simmer for another 10 minutes, stirring occasionally.
Combine everything in one pot
By now, the coconut water in the rice pot should have reduced to the rice level. This is the perfect moment to add the stir-fried chicken and mushrooms. Just place them on top – don’t stir! You don’t want the rice to get too wet.
If there’s any sauce left in the pan, don’t add it to the rice just yet. Instead, bring it back to a boil separately to ensure it’s fully cooked. You can drizzle it over the rice later for an extra boost of flavour.
Steam until perfectly cooked
Close the lid of the rice pot and let everything steam for another 15 minutes until fully cooked. If you’re using a rice cooker like me, simply add the chicken and mushrooms, press the cook button again and wait for the magic to happen.
Serving up comfort
That’s it – your comforting One Pot Chicken and Mushroom Rice is ready! This dish is simple but packed with layers of flavour, making it the perfect winter warmer. I love serving it with fresh cucumber and tomatoes for a burst of freshness.
If you’re looking for an easy, satisfying meal that feels like a warm hug, this is the one to try. Let me know if you make it – I’d love to hear how it turns out!
Why not check out the chicken section for more delicious chicken recipes?
One Pot Chicken and Mushroom Rice – A Warm Hug in a Bowl
Description
One Pot Chicken and Mushroom Rice is a comforting, flavourful dish with tender chicken, earthy shiitake mushrooms and fragrant coconut-infused rice - all cooked together for an easy, satisfying meal.
Ingredients
For the Chicken Marinade
For the Rice
For the Stir-Fry
Instructions
-
Cook the Coconut Rice
- Rinse the jasmine rice and add it to rice cooker (or pot).
- Pour in the coconut water and salt.
- If using rice cooker, press cook. Of using a pot, bring to a boil, then reduce heat and simmer until water is mostly absorbed.
-
Soak the Shiitake Mushrooms
- Soak dried shiitake mushrooms in boiling water for 10 minutes until softened.
- Drain and cut in half.
-
Marinate the Chicken
- In a bowl, mix the diced chicken with shallots, dark brown sugar, soy sauce, sesame oil, black pepper and oyster sauce.
- Let it marinate for 5-10 minutes.
-
Stir-Fry the Chicken and Mushrooms
- Heat olive oil in a pan over medium-high heat.
- Add sliced shallots and fry until fragrant.
- Stir in the marinated chicken and mushrooms, cooking for 5 minutes to seal in flavours.
- Add 50ml water, stir well, then lower the heat and let it simmer for 10 minutes.
-
Combine and Steam
- Once the coconut water level is reduced to the rice surface, add the stir-fried chicken and mushrooms on top without stirring.
- Close the lid and steam for another 15 minutes until fully cooked.
- If using a rice cooker, press cook again and wait until done.
-
Serve and Enjoy
- Fluff the rice and serve hot with fresh cucumber and tomato slices for a refreshing contrast.
Note
- Swap chicken thighs for drumsticks or breast if preferred.
- Fresh shiitake mushrooms work too, but dried ones add deeper flavour.
- Add a drizzle of the reserved stir-fry sauce before serving for extra richness.
