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Cooking 101
We love one-pot meals, especially when they taste like they've been cooking all day. Cooking the rice in chicken broth is an easy hack, plus our Gingery Miso does a ton of the work in adding deep flavor into this easy dinner.
Chef Tip: You can leave the chicken as is but we like the crispy skin. This technique of crisping the skin after it's steamed is called a reverse sear. You can also broil it in the oven if you want!
4 chicken thighs, with bone and skin intact
1/2 tsp salt
2 Tbsp olive oil
1 cup jasmine rice
1 1/2 cup chicken broth
1 Tbsp olive oil
2 scallions, 1 whole and 1 sliced thinly
Rub chicken all over with salt and set aside.
In a large deep pan or pot with lid add 1 Tbsp olive oil and heat over medium-heat. Add rice and toast for 2-3 minutes. Stir in half pouch of Haven's Kitchen Gingery Miso and chicken broth.
Place chicken thighs, skin side up and add 1 whole scallion. Bring to boil over medium-high heat, once simmering, cover with lid and reduce heat to low. Cook for 15-17 minutes then turn off the heat and rest for 10 minutes covered. Chicken should temp at 165 degrees Fahrenheit so you know it's fully cooked.
In a large non-stick skillet over medium-high heat add remaining olive oil and sear chicken skin to crisp up. *
Serve chicken with miso rice and scallions, drizzle with more Haven's Kitchen Gingery Miso and enjoy!
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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