Directions
- 1Season chicken thighs with salt and pepper.
- 2Add oil into a hot pan.
- 3Add the chicken thighs into the pan.
- 4Let them brown on both sides.
- 5Chop half a white onion.
- 6Chop two garlic cloves.
- 7Measure out two cups of rice.
- 8Wash the rice.
- 9Fill a measuring cup with one cup of water.
- 10Strain a big scoop of miso into the water.
- 11Remove the chicken thighs from the pan once both sides have color.
- 12Add a hunk of butter to the pan.
- 13Scrape the bottom of the pan to get the fond off.
- 14Add the chopped onions and garlic to the pan.
- 15Add a little bit of the miso broth to help get the good stuff off the bottom.
- 16Add a pinch of salt.
- 17Add the washed rice to the pan.
- 18Let the rice get slightly toasty.
- 19Add a can of strained corn.
- 20Add the rest of the miso broth.
- 21Add one and a little bit cups of water.
- 22Put the chicken thighs right back on top of the rice.
- 23Cover and simmer for about 25 minutes.
- 24Add some green onions and cilantro to the top.
Ingredients
- chicken thighs
- salt
- pepper
- oil
- 0.5 half white onion
- 2 garlic cloves
- 2 cups rice
- 1 cup water
- miso
- butter
- 1 can canned corn
- green onions
- cilantro
Equipment
pantongscutting boardknifebowlmeasuring cupstrainerspoonlid
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