Ingredients
Equipment
Method
Chicken:
- Pat dry 6 bone-in, skin-on chicken thighs.
- Season with 1 tbsp fried rice seasoning, 1 tsp smoked paprika, a pinch of salt, and freshly cracked black pepper.
- In a large stove-to-oven pan with high sides, melt 4 tbsp (½ stick) salted butter over medium to medium-high heat.
- Sear the chicken thighs for about 5 minutes per side, until golden and crispy. Remove and set aside on a plate.
In a bowl:
- ⅓ cup honey, 3 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp minced garlic, ½ tsp red pepper flakes, Salt & pepper to taste, Whisk together!
Saute:
- In the same pan (do not wipe it out), add ¼ cup diced red onion.
- Sauté for about 5 minutes, until the onion softens and starts to brown. Add 3 green onion stalks, cut into thirds, and sauté an additional 3 minutes.
- Stir in 1 cup jasmine rice and sauté continuously for 5 minutes, coating it in the butter and aromatics.
- Stir in 1 tbsp Better Than Bouillon Roasted Chicken Base until fully mixed into the rice.
Add Water and Chicken:
- Pour in 1 ¾ cups water and bring to a boil. Once boiling, nestle the seared chicken (and any juices from the plate) into the rice.
- Cover the pan with a lid and transfer to a 400°F oven, Bake, covered, for 35–40 minutes, until the chicken is cooked through and rice is tender.
Finish and Serve:
- Remove from oven and let rest 3–5 minutes with the lid off.
- Garnish with chopped green onions and toasted sesame seeds.