EASY ONE-POT CHICKEN AND RICE

My choice artefact nearly this saucer is that the dramatist is boiled in the identical pot as the chickenhearted. How chilly is that!? You heard me paw, prepare the wuss AND rice in one pot! That agency no lyricist cooker, no artifact dishes, no disorder and no care. Exactly my sort of party!

INGREDIENTS

• 1 cup long grain rice
• 2¼ cup chicken broth
• ½ Tbsp chopped garlic
• ¼ cup chopped onion
• 1 Tbsp packed brown sugar
• 3 Tbsp soy sauce
• ½ tsp sesame oil
• ½ - 1 Tbsp Gochujang (optional, or any hot sauce of your choice)

FOR THE CHICKEN

• 4 chicken thighs (I prefer skin on thighs)
• ½ Tbsp garlic powder
• 1 tsp dried oregano
• 1 tsp cumin
• ⅛ tsp ground black pepper
• 1 tsp kosher salt

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Pat dry the chicken thighs and set aside.
3. Mix together the dry seasonings - garlic powder, oregano, cumin, salt, pepper, and coat both sides of the chicken thigh.
4. Mix soy sauce, brown sugar, sesame oil, gochujang (or hot sauce) and set aside.
5. Melt 2 Tbsp of butter in an oven safe pot/skillet on medium high heat.
6. Sear and brown both sides of the chicken thigh. 3 minutes each side. Place chicken on a clean plate and set aside.
7. In the same pot on medium heat, add garlic and onions and allow the onions to sweat, 1 minute.
8. Add rice, mix, and allow it to toast for 1 minute.
9. Pour in chicken broth and seasoning mixture (soy sauce, sesame oil, brown sugar, and gochujang) and combine well.
10. Place chicken back on top of the rice and place in oven (uncovered)
11. After 45 minutes, remove the pot from oven, fluff rice, garnish with chopped scallions and parsley and serve immediately!

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