INGREDIENTS
•
1 pound boneless skinless chicken thighs
•
1 Tablespoons oil (I used avocado oil)
•
3 small shallots diced
•
3 carrots diced
•
1 cup sliced mushrooms
•
2 cloves medium fresh garlic minced
•
1.5 cups uncooked white jasmine rice rinsed and drained
•
1.5 cups chicken stock or broth plus another 1/3 cup for deglazing the pan
•
2 Tablespoons fresh thyme leaves chopped and divided (or 2 teaspoons dried)
•
salt and pepper to taste