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chicken thighs kosher salt olive oil shallots mushrooms garlic sesame oil water brown rice chicken water
Viewed: 46 - Published at: 10 years agoIngredients
- 1 1/2 pounds chicken thighs
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 leek rinsed, white and light green parts chopped, greens discarded
- 2 small shallots, minced (about 1/3 cup)
- 10 ounces shitake mushrooms, rinsed, ends trimmed, sliced 1/4-inch thick
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 4 teaspoons sesame oil
- 5 ounces sliced water chestnuts (fresh or canned)
- 1 3/4 cup brown rice, rinsed
- 2 cups homemade or store-bought low-sodium chicken stock
- 1/4 cup water
Method
- Pat chicken dry and season both sides with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Place chicken in pot skin side down. Cook until the skin is well-browned, 3 to 4 minutes. Flip and brown the other side, about 3 minutes longer. Transfer chicken to plate.
- Reduce heat to medium and add leeks, shallots, mushrooms, and 1 teaspoon salt to pot. Cook, stirring occasionally, until vegetables have softened and are beginning to brown, 8 to 12 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in sesame oil, water chestnuts, and rice. Cook, stirring, for 1 minute. Increase heat to medium-high and stir in broth and water. Bring to simmer.
- Nestle chicken into rice, skin side up. Cover and reduce heat to low. Simmer until rice is tender, chicken is cooked, and liquid is evaporated, 35 to 40 minutes.
- Turn off heat and set lid slightly ajar. Let sit 5 to 10 minutes before serving.
