Heat a large skillet on medium-high heat until hot. Add olive oil – it should run easily because the skillet is hot, but not sizzle or smoke. Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don’t get burned. Skillet should not be burned on the bottom. Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through – you’ll continue cooking it in the next steps).

To the same (now empty) skillet, add thinly sliced mushrooms, sprinkle lightly with a pinch of salt, and cook on medium heat for about 1-2 minutes, until mushrooms soften.To the same skillet (with mushrooms), add chicken broth, water, uncooked rice, 1/4 teaspoon salt. Bring to boil. Mix everything well. Put chicken thighs on top, skin-side up, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).

Remove the chicken from the skillet. Stir the rice really well, taste and season with more salt and pepper if desired. Put chicken thighs back to the skillet. Sprinkle with chopped fresh cilantro or parsley before serving.