One-Pot Chicken with Rice and Mushrooms and a refreshing cucumber salad on the side, a complete dinner recipe to be enjoyed by the whole family. Healthy, filling, gluten free, this dish is absolutely delicious.
Pre-heat the oven to 200 degrees Celsius (392 Fahrenheit).
Peel and chop the onions and garlic, add the butter and oil to an oven-safe dish, and let them cook for about 15-20 minutes until soft, but not brown.
Rinse the rice, and add it to the dish together with the chicken thighs and mushrooms, then pour the stock over and cover the dish with a kitchen foil.
Bake for 30 minutes, then remove the oil and cook for a further 30 to 40 minutes, or until the chicken is cooked through, the rice is fluffy, and all the liquid has been absorbed.
Garnish with parsley and spring onions.
To make the cucumber salad, slice the cucumber finely, add the soy sauce, sesame oil and rice vinegar, and toss well.
Top with sesame seeds.