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Asian-Style Chicken and Rice
serves 4
SLOCA mom Joy Newman recommended this meal to me and I second her recommendation! It has wonderful flavor and it’s a great way to use the less-expensive, bone-in chicken thighs. Serve your favorite veggie alongside, and you've got an easy meal to serve your family.
Ingredients
2 tablespoons olive oil
4-6 bone-in, skin-on chicken thighs (about 1 pound)
Salt and pepper
4 scallions, white and green parts separated and thinly sliced
2 tablespoons finely chopped peeled fresh ginger
3 garlic cloves, minced
2 ounces shiitake mushroom caps (about 3/4 cups), thinly sliced
1 1/2 cups Arborio rice
3 2/3 cups chicken broth
Fresh cilantro, for serving
Directions
Step 1 – Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
Step 2 – Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.
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