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Creole Chicken with Mushroom Dirty Rice

Ingredients

• 1 1/2 tablespoons pimenton (smoked paprika)
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 2 teaspoons cayenne pepper
• 1 1/2 teaspoons coarsely ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried basil
• 1/2 cup dried porcini mushrooms
• 5 bone-in, skin-on free-range chicken thighs
• 2 1/2 teaspoons sea salt, divided
• 5 teaspoons creole seasoning (see Step 1), divided
• Grapeseed oil, to oil
• 3 cups assorted mushrooms, such as maitake, shiitake, and oyster
• 2 cups yellow onion, diced
• 5 large cloves of garlic, minced
• 1 cup celery, diced
• 1 1/2 cups green bell pepper, diced
• 1/2 serrano chile, diced
• 3 fresh bay leaves
• 1/4 teaspoon roughly chopped fresh oregano
• 1/4 teaspoon fresh thyme
• 1 cup crushed tomatoes, juice and all
• 1 cup long grain rice, such as basmati
• Thinly sliced scallions and parsley, as garnish

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