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:Preheat the oven to 400°F/200°C. In a large bowl or resealable zip-top bag, add the chicken, honey, soy sauce, vinegar, and sesame oil. Squeeze out the excess air from the bag and tightly seal it; gently massage the bag to coat the chicken in the marinade. Place the bag in the refrigerator and allow to marinate for 2 hours. Remove the chicken from the bag and discard any remaining marinade. Add the vegetable oil to a large oven-safe pot over medium heat. Carefully add the chicken thighs, skin side down. Cook until the thighs are nicely caramelized, about 5 minutes on each side. Remove the chicken, transfer it to a plate, and set aside. To the pot, add the green onions, ginger, and garlic. Cook until fragrant, about 1-3 minutes. Add the rice and stir to combine. Add the chicken broth, season it with salt and pepper, and bring to a boil. Stir well and return the chicken thighs to the pot, skin side up. Cover the pot with a lid, place it in the oven, and bake for 30-40 minutes, or until the rice and chicken are both fully cooked. Fluff rice and serve warm. Garnish with green onions, if desired. |