Crispy Chicken Thighs with Herby Rice and Salad
Serves 1
Directions
- 1Debone the chicken thighs while keeping the skin intact.
- 2Season the chicken thighs with salt and pepper.
- 3Place the chicken thighs skin-side down into a cold pan and cook until crispy.
- 4Prepare the salad by slicing the cucumber, red onion, and chili into a bowl, then toss with vinegar and sugar.
- 5Chop the fresh herbs.
- 6Add chopped onions to the pan with the rendered chicken fat and cook, then mix into the cooked rice along with the chopped fresh herbs and a squeeze of lemon juice.
Ingredients
- chicken thigh, deboned
- salt
- pepper
- cucumber
- red onion
- chili
- vinegar
- sugar
- cooked rice
- fresh herbs
- lemon
Equipment
knifekitchen shearspanbowlspoontongs
Tips
- Starting chicken thighs in a cold pan is the trick to getting crispy skin.
- The salad is a hybrid between a salad and pickles.
