Begin by heating a large, heavy-bottomed skillet over medium-high heat until hot. Add the olive oil—it should glide easily across the surface without smoking. Season the skin side of each chicken leg with salt and freshly ground black pepper.

Place the legs into the skillet, skin-side down, and sear for approximately 5 minutes, or until the skin becomes golden and slightly crisp. Be careful not to let the skin burn or the pan darken excessively. Flip the legs over and cook for an additional 2 minutes on the other side. The chicken won’t be fully cooked at this point—this step is to lock in flavor and color before finishing them with the rice.

Remove the seared chicken from the pan and set it aside.

In the same skillet, now rich with flavor, add the thinly sliced mushrooms. Sprinkle with a small pinch of salt to draw out moisture and cook over medium heat for about 1 to 2 minutes, stirring occasionally, just until the mushrooms begin to soften and release their aroma.

Pour in the chicken broth, water, and add the uncooked rice along with ¼ teaspoon of salt. Stir well to evenly distribute the ingredients and bring the mixture to a gentle boil.

Nestle the seared chicken legs into the rice, skin-side up, pressing them gently into the mixture so they are partially submerged. Lower the heat to a steady simmer, cover the skillet with a tight-fitting lid, and let everything cook undisturbed for 15 to 20 minutes. The rice should be tender and fully cooked, and the chicken should no longer be pink in the center.

Once done, remove the chicken from the skillet and stir the rice thoroughly to distribute the mushrooms and broth evenly. Taste and adjust seasoning with additional salt and pepper if needed.

Return the chicken legs to the skillet for serving and finish with a generous sprinkle of freshly chopped cilantro or parsley for a bright, herbaceous touch. Serve hot, directly from the pan.