Creamy Mushroom Chicken and Rice

Thinly slice the mushrooms.
Destem the kale and slice into 1” pieces, mince the garlic.
Season the boneless skinless chicken thighs with salt and pepper on each side.
Heat a shallow pan or medium sized pot on medium high heat. Add a tablespoon of olive oil to the pan, then add the chicken thighs. Cook for 3 minutes, then flip and cook for another minute. Remove from the pan and set aside (this will continue to cook).
Reduce the heat to medium heat. Add another 2 tablespoons of oil then add the shallots and mushrooms. Cook for 5 minutes, stirring occasionally.
After 5 minutes, add the rice, kale, garlic, and quinoa. Toast for 2 minutes, then add the broth.
Bring up to a simmer, then add the chicken and reduce the heat to low. Cover, and cook for 20 minutes.
After 20 minutes, turn off the heat and add the shredded cheese. Cover and let sit covered for another 5 minutes.
Once the cheese is slightly melted and the rice is tender, uncover. You can broil for 3 minutes to get some color, or just top with the chopped chives, and serve.