Low Fiber Chicken with Rice and Mushrooms

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Low Fiber Chicken with Rice and Mushrooms

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp salt, divided
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
Ingredient note
Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
1 medium fennel bulb, cored and thinly sliced
Ingredient note
Low Residue diets limit fibrous vegetables like fennel bulb, but only a modest amount goes into each serving, so it is likely Low Residue. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
10 oz cremini mushrooms, sliced
1 tbsp fresh ginger, finely grated
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 ½ cups long-grain white rice
3 cups low-sodium chicken broth
½ tsp dried thyme
2 tbsp fresh flat-leaf parsley, chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

Instructions

1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Place the chicken thighs skin-side down in the pot and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the surface. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside; leave the rendered fat in the pot.

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