Description
A delightful one-pot dish featuring juicy chicken thighs and fragrant jasmine rice coated in a sweet and savory honey garlic glaze.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon fried rice seasoning
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- 4 tablespoons salted butter
- 1 cup long-grain jasmine rice
- 1¾ cups water
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- ¼ red onion, diced
- 3 stalks green onions, cut into thirds
- ⅓ cup honey
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- Chopped green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- Pat chicken thighs completely dry and season with fried rice seasoning, smoked paprika, salt, and pepper.
- In an oven-safe pan, melt butter and sear chicken skin-side down for 5 minutes per side until golden brown. Remove and set aside.
- Whisk together honey, soy sauce, apple cider vinegar, minced garlic, red pepper flakes, salt, and pepper for the glaze.
- In the same pan, sauté diced red onion for 5 minutes until softened, then add green onions and sauté for an additional 3 minutes.
- Add jasmine rice and toast for 5 minutes, then stir in Better Than Bouillon.
- Pour in water, bring to a boil, and nestle seared chicken back into the rice. Cover and transfer to a preheated oven at 400°F.
- Bake for 35-40 minutes until chicken is cooked through and rice is tender.
- Let rest for 3-5 minutes, drizzle glaze over the dish, and garnish with green onions and sesame seeds before serving.
Notes
For extra crispy skin, ensure chicken is dry before seasoning and searing. Adjust the heat level in the glaze according to preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian