- Jan 6, 2011
- 26,255
- 4,706
Me Wife Fixed a new Recipe tonight, WOW we will defiantly add that into our rotation.
She saw the Recipe in a Magazine .
Here it is
Ingredients
How to Make It
Step 1
Preheat oven to 375°F with rack in upper third position. Heat oil in a deep 4-quart 11-inch skillet over medium-high until shimmering. Sprinkle chicken evenly with 1 teaspoon of the salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown, 8 to 10 minutes. Transfer to a plate. Reserve 1 tablespoon drippings in skillet.
Step 2
While chicken cooks, thinly slice scallions; reserve 1/4 cup sliced green scallions for garnish. Stir together honey, chile-garlic sauce, and soy sauce; set aside.
Step 3
Reduce heat under skillet to medium. Add bok choy, bell pepper, and remaining sliced scallions. Cook, stirring often, until tender-crisp, about 3 minutes. Add ginger and garlic. Cook, stirring often, until fragrant, 1 minute. Stir in 1 1/4 cups water, rice, and remaining 2 teaspoons salt. Nestle chicken, skin side up, in rice mixture; bring to a boil over high. Cover skillet, and transfer to preheated oven. Bake until a thermometer inserted in thickest portion of chicken thighs registers 165°F and rice is just tender, about 20 minutes.
Step 4
Increase oven temperature to low broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Remove from oven; spoon honey mixture over chicken. Garnish with reserved sliced scallions.
After it cam out sauced and garnished
My Plate
This is a darn good dish, worth the try
Gary
She saw the Recipe in a Magazine .
Here it is
Ingredients
- 1 tablespoon olive oil
- 4 (7-oz.) bone-in, skin-on chicken thighs
- 3 teaspoons kosher salt, divided
- 1 (5-oz.) bunch scallions
- 2 tablespoons honey
- 2 teaspoons Asian chile-garlic sauce
- 1 teaspoon lower-sodium soy sauce
- 1 large baby bok choy, thinly sliced (about 1 1/2 cups)
- 1 medium-size red bell pepper, chopped (1 cup)
- 2 tablespoons minced fresh ginger (from 1 [2-inch] piece)
- 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
- 1 cup uncooked jasmine rice
How to Make It
Step 1
Preheat oven to 375°F with rack in upper third position. Heat oil in a deep 4-quart 11-inch skillet over medium-high until shimmering. Sprinkle chicken evenly with 1 teaspoon of the salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown, 8 to 10 minutes. Transfer to a plate. Reserve 1 tablespoon drippings in skillet.
Step 2
While chicken cooks, thinly slice scallions; reserve 1/4 cup sliced green scallions for garnish. Stir together honey, chile-garlic sauce, and soy sauce; set aside.
Step 3
Reduce heat under skillet to medium. Add bok choy, bell pepper, and remaining sliced scallions. Cook, stirring often, until tender-crisp, about 3 minutes. Add ginger and garlic. Cook, stirring often, until fragrant, 1 minute. Stir in 1 1/4 cups water, rice, and remaining 2 teaspoons salt. Nestle chicken, skin side up, in rice mixture; bring to a boil over high. Cover skillet, and transfer to preheated oven. Bake until a thermometer inserted in thickest portion of chicken thighs registers 165°F and rice is just tender, about 20 minutes.
Step 4
Increase oven temperature to low broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Remove from oven; spoon honey mixture over chicken. Garnish with reserved sliced scallions.
After it cam out sauced and garnished
My Plate
This is a darn good dish, worth the try
Gary
