One-Pot Chicken with Shiitake Mushrooms and Ginger Rice
2 cups brown rice
3 ½ cups chicken broth
Kosher salt
Freshly ground pepper
2-inch piece fresh ginger, peeled and minced
1 cup sliced shiitake mushrooms
1 bunch scallions, green part only, chopped
2 boneless skinless chicken breasts
1 teaspoon garlic powder
Preheat the oven to 350 degrees. Place the rice, chicken broth, 1 ½ teaspoons salt, 1 teaspoon pepper, ginger, mushrooms, and ¾ of the scallions in a 3-quart covered baking dish (if your baking dish does not have a lid, you can cover it tightly with foil). Stir to distribute the spices and veggies evenly.
Season the chicken breasts on both sides with 1 teaspoon salt, ½ teaspoon pepper, and the garlic powder. Nestle them into the rice and broth, then cover the baking dish. Bake for 1 hour or until the rice has absorbed all the liquid.
Using 2 forks, shred the chicken right in the baking dish. Mix the shredded chicken into the rice, and sprinkle with the remaining scallions before serving.