Ingredients: |
Ingredients: 5-6 Bone-in Chicken Thighs
⅓ Cup Honey
⅓ Cup Soy Sauce (Can substitute with reduced sodium soy sauce)
1 Tablespoon Rice wine vinegar
1 Tablespoon Toasted Sesame Oil (Optional)
1 Tablespoon Vegetable Oil
½ Cup Green Onions, sliced (about 4-5 green onions)
1½ Tablespoons Minced Ginger (about 4-5 cloves)
1½ Tablespoons Minced Garlic
1½ Cups Rice
2 Cups Chicken Stock (Can substitute water)
Kosher Salt, to taste
Ground Black Pepper, to taste
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Directions: |
Directions:1. Preheat the oven to 400°F.
2. In a large bowl or resealable zip-top bag, add the chicken, honey, soy sauce, vinegar, and sesame oil.
3. Squeeze out the excess air from the bag and tightly seal it; gently massage the bag to coat the chicken in the marinade.
4. Place the bag in the refrigerator and allow to marinate for 2 hours.
5. Remove the chicken from the bag and discard any remaining marinade.
6. Add the vegetable oil to a large oven-safe pot over medium heat.
7. Add the chicken thighs, skin side down.
8. Cook until the thighs are nicely caramelized, about 5 minutes on each side.
NOTE: While searing the chicken, check often to ensure that they are not burning. The honey in the marinade will cause the chicken to brown quickly.
9. Remove the chicken, transfer it to a plate, and set aside.
10. To the pot, add the green onions, ginger, and garlic. Cook until fragrant, about 1-3 minutes.
11. Add the rice and stir to combine.
12. Add the chicken broth, season it with salt and pepper, and bring to a boil.
13. Stir well
14. Return the chicken thighs to the pot, skin side up.
15. Cover the pot with a lid, place it in the oven
16. Bake for 30-40 minutes, or until the rice and chicken are both fully cooked.
17. Fluff rice and serve warm. Garnish with green onions, if desired. |
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