6-8chicken thighsbone-in, skin-on thighs or bone-in, skin-on breasts work best
1teaspoonkosher saltplus more to taste
1teaspoonground black pepperplus more to taste
1medium onionchopped
3clovesgarlicminced
15cremini mushrooms (10oz container)quartered
2 ½cupsbrown ricecan use white rice
½cuppearl barleyoptional - if not using, just use additional rice
5cupschicken broth
Instructions
Heat olive oil over medium-high heat in a deep skillet that also has a lid. Generously coat the chicken with kosher salt and ground black pepper. Cook the chicken until it is well browned on each side. Once browned, remove the chicken and place aside on a plate, reserving the pan drippings.
In the same pan, add the onion and cook until tender, about 6-8 minutes. Add the garlic and cook 1 minute. Add the mushrooms, rice and barley and cook an additional 5 minutes.
Add the chicken broth and stir well to combine. Place the chicken on top of the mixture, including any juices from the plate.
Bring to a simmer, cover and let cook approximately 45-60 minutes or until chicken broth is absorbed and rice and barley is fully cooked, stirring occasionally so as not to allow the rice to stick to the pan.