Description
A straightforward stovetop dish featuring tender chicken thighs and perfectly cooked rice infused with savory juices.
Ingredients
Scale
- 6 Chicken Thighs
- 1.5 cups white rice (uncooked)
- 2 Shallots (chopped)
- 1.5 tbsp Garlic (minced)
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 1.5 tsp Salt
- 1 tsp Black Pepper
- ½ tsp Turmeric
- ¼ tsp Garlic Powder (optional)
- 2.5 cups Chicken Stock or Water
- Green Onion (to garnish)
- 2.5 tbsp Dark Soy Sauce
- 1 tbsp Sugar
- 0.5 tbsp Sesame Seeds
- 0.5 tbsp Black Pepper
Instructions
- Season the chicken with paprika, cumin, salt, black pepper, turmeric, and optional garlic powder. Rub thoroughly for even coating.
- In a pan, drizzle in oil and heat to medium-high. Place the chicken skin side down first, and pan-fry for about 4 minutes on each side until golden brown. Remove and set aside.
- Add the chopped shallots and minced garlic into the pan, sauté for 1-2 minutes until fragrant.
- Next, add the uncooked rice, mixing well to soak up the chicken juices.
- Lower the heat to medium, place the chicken back on top of the rice, and pour in chicken stock or water. Cover and cook for 20-25 minutes.
- Meanwhile, mix dark soy sauce, sugar, sesame seeds, and additional black pepper in a bowl.
- Optional: Before serving, increase the heat to medium-high, drizzle the sauce over everything, and gently mix to crisp up the rice at the bottom.
Notes
Serve with steamed vegetables or top with fresh green onions. Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg