One Pan Miso Glazed Chicken and Rice

25 mins
Serves 1
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Directions

  1. 1Season chicken thighs with salt and pepper.
  2. 2Season chicken thighs with salt and pepper.
  3. 3Season chicken thighs with salt and pepper.
  4. 4Add oil into a hot pan.
  5. 5Add oil into a hot pan.
  6. 6Add oil into a hot pan.
  7. 7Add the chicken thighs into the pan.
  8. 8Add the chicken thighs into the pan.
  9. 9Add the chicken thighs into the pan.
  10. 10Let them brown on both sides.
  11. 11Let them brown on both sides.
  12. 12Let them brown on both sides.
  13. 13Chop half a white onion.
  14. 14Chop half a white onion.
  15. 15Chop half a white onion.
  16. 16Chop two garlic cloves.
  17. 17Chop two garlic cloves.
  18. 18Chop two garlic cloves.
  19. 19Measure out two cups of rice.
  20. 20Measure out two cups of rice.
  21. 21Measure out two cups of rice.
  22. 22Wash the rice.
  23. 23Wash the rice.
  24. 24Wash the rice.
  25. 25Fill a measuring cup with one cup of water.
  26. 26Fill a measuring cup with one cup of water.
  27. 27Fill a measuring cup with one cup of water.
  28. 28Strain a big scoop of miso into the water.
  29. 29Strain a big scoop of miso into the water.
  30. 30Strain a big scoop of miso into the water.
  31. 31Remove the chicken thighs from the pan once both sides have color.
  32. 32Remove the chicken thighs from the pan once both sides have color.
  33. 33Remove the chicken thighs from the pan once both sides have color.
  34. 34Add a hunk of butter to the pan.
  35. 35Add a hunk of butter to the pan.
  36. 36Add a hunk of butter to the pan.
  37. 37Scrape the bottom of the pan to get the fond off.
  38. 38Scrape the bottom of the pan to get the fond off.
  39. 39Scrape the bottom of the pan to get the fond off.
  40. 40Add the chopped onions and garlic to the pan.
  41. 41Add the chopped onions and garlic to the pan.
  42. 42Add the chopped onions and garlic to the pan.
  43. 43Add a little bit of the miso broth to help get the good stuff off the bottom.
  44. 44Add a little bit of the miso broth to help get the good stuff off the bottom.
  45. 45Add a little bit of the miso broth to help get the good stuff off the bottom.
  46. 46Add a pinch of salt.
  47. 47Add a pinch of salt.
  48. 48Add a pinch of salt.
  49. 49Add the washed rice to the pan.
  50. 50Add the washed rice to the pan.
  51. 51Add the washed rice to the pan.
  52. 52Let the rice get slightly toasty.
  53. 53Let the rice get slightly toasty.
  54. 54Let the rice get slightly toasty.
  55. 55Add a can of strained corn.
  56. 56Add a can of strained corn.
  57. 57Add a can of strained corn.
  58. 58Add the rest of the miso broth.
  59. 59Add the rest of the miso broth.
  60. 60Add the rest of the miso broth.
  61. 61Add one and a little bit cups of water.
  62. 62Add one and a little bit cups of water.
  63. 63Add one and a little bit cups of water.
  64. 64Put the chicken thighs right back on top of the rice.
  65. 65Put the chicken thighs right back on top of the rice.
  66. 66Put the chicken thighs right back on top of the rice.
  67. 67Cover and simmer for about 25 minutes.
  68. 68Cover and simmer for about 25 minutes.
  69. 69Cover and simmer for about 25 minutes.
  70. 70Add some green onions and cilantro to the top.
  71. 71Add some green onions and cilantro to the top.
  72. 72Add some green onions and cilantro to the top.

Ingredients

  • chicken thighs
  • chicken thighs
  • chicken thighs
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • oil
  • oil
  • oil
  • 0.5 half white onion
  • 0.5 half white onion
  • 0.5 half white onion
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 cups rice
  • 2 cups rice
  • 2 cups rice
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • miso
  • miso
  • miso
  • butter
  • butter
  • butter
  • 1 can canned corn
  • 1 can canned corn
  • 1 can canned corn
  • green onions
  • green onions
  • green onions
  • cilantro
  • cilantro
  • cilantro

Equipment

pantongscutting boardknifebowlmeasuring cupstrainerspoonlid