One Pan Soy Chicken and Rice
Chef Alexa
3
15 minutes
30 minutes
Chinese
Dinner
Ingredients
- 4 tbsp Tookie’s Soy Mate
- Tookie’s Hot Truff
- 3 skin on bone in chicken thighs
- 1/4 cup Olive Oil
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 stalks scallions, finely diced
- 2 - 3 inch pieces of ginger
- 6 cloves of garlic, finely minced
- 1/4 of scotch bonnet pepper, diced and seeds removed
- 1 cup of rice Jasmine Rice, rinsed
- 8 ounces of chicken stock, unsalted
- 1/4 cup water
Directions
In a bowl combine chicken thighs, 2 tbsp olive oil, garlic powder, onion powder, Tookie’s Soy Mate and black pepper.
Place in fridge over night or let marinate for a minimum of one hour.
In a small to medium sized pot over high heat add 1 tbsp of olive oil and place the chicken thighs skin side down.
Pan sear until skin or a deep golden brown, about 6-8 minutes.
Flip chicken and allow to cook for another 5-9 minutes. (Use this time to wash the rice).
Remove chicken thighs and add 1 tbsp olive oil, scallions, garlic, ginger and scotch bonnet pepper.
Mix occasionally until aromatic.
Add rinsed rice and combine completely with fried seasoning.
Add chicken stock and add additional water to the bowl used to marinate the chicken.
Add the chicken thighs back to the pot and cover. Turn the heat to a medium and cook rice according to package directions.
Once cooked through remove chicken thighs and fluff rice.
Plate ginger scallion rice and chicken thighs and finish with Tookie’s Hot Truff for extra spiciness if desired!
