ONE-POT HONEY SOY CHICKEN & RICE BAKE
5-6 Bone-in Chicken Thighs
⅓ C.. Honey
⅓ C. Soy Sauce (Can substitute with reduced sodium soy sauce)
1 Tbsp. Rice wine vinegar
1 Tbsp. Toasted Sesame Oil (Optional)
1 Tbsp. Vegetable Oil
½ C. Green Onions, sliced (about 4-5 green onions)
1½ Tbsp. Minced Ginger (about 4-5 cloves)
1½ Tbsp. Minced Garlic
1½ C. Rice
2 C. Chicken Stock (Can substitute water)
Kosher Salt, to taste
Ground Black Pepper, to taste
HOW TO MAKE:
1-Preheat the oven to 400°F/200°C.
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-Carefully add the chicken thighs, skin side down.
8-Cook until the thighs are nicely caramelized, about 5 minutes on each side.
9-Remove the chicken, transfer it to a plate, and set aside.
10-To the pot, add the green onions, ginger, and garlic.
11-Cook until fragrant, about 1-3 minutes.
12-Add the rice and stir to combine.
13- 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.
14-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.
15-Fluff rice and serve warm. Garnish with green onions, if desired.
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