Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Please post your recipe, OP! Now I want to make it!

It was a mash up of “chicken over rice” and “Korean chicken stew”. Here’s a rough recipe of what I did:

I’m a heavy bottomed pot, wash a cup or two of white rice and drain. Wash a second time but keep the starchy water (1-2 cups) in the pot.

Add chunks of carrots, bigger chunks of potatoes, sliced onion, 5-6 cloves minced garlic, 1/2” piece minced ginger.

Add a couple soaked shiitake mushrooms, sliced (I ran out of time and soaked them in boiling water for just a few mins, reserving soaking liquid).

To reserved mushroom soaking liquid, add glug of soy sauce or tamari, small heaping spoon of Korean gochujang paste, honey and black pepper to taste and mix well.

Put 4-5 chicken thighs (skin on) on top, add mushroom/spice mud, and nestle chicken into the liquid. Add a bit more water to just come up to the chicken skin.

Bring to a gentle boil, then cover tightly and braise on low for 25mins or so. Turn off heat and let sit 5 mins.
Stir rice and veg gently to check for doneness, flip chicken to soak other side in liquid. If too liquify, you can simmer at medium for a few mins with lid open.

This was a glorious one pot meal. The rice was soft and sticky and sweet and flavored with the chicken. The chicken was tender. Potatoes and carrots soaked up all that glorious chicken fat and spicy soy honey flavor. Onions became sweet and practically melted into the saucy rice. Mushrooms were a bit chewy because I cheated on soaking time but my 4 year old couldn’t get enough of them. I wonder if I should have seared the chicken first to brown the skin, and some whole garlic cloves would probably be delicious in there too, but I’m not sure I want to mess with this recipe because it was so good as is. I would add green onion on top next time, though.

that looks amazing!! my only modification would be to cook the chicken for more like 45 min - unless you were using boneless?

here’s my method:

brown skin-on chicken thighs in a bit of olive oil, salt and pepper
remove chicken from pan
sautee diced onion, garlic in fat (add some chili flakes or dried oregano or thyme optionally)
stir in 1 tbsp tomato paste and brown 1-2 mins
add sliced carrots and cook a bit longer
pour in 1 can diced tomato and liquid, 1 can drained white beans, and 1-2 c chicken broth
nestle chicken in pan - add more broth so all but top is covered
cook on low for 40-45 minutes

the beans are SO GOOD. better than the chicken!

Anonymous wrote:

Anonymous wrote:Please post your recipe, OP! Now I want to make it!

It was a mash up of “chicken over rice” and “Korean chicken stew”. Here’s a rough recipe of what I did:

I’m a heavy bottomed pot, wash a cup or two of white rice and drain. Wash a second time but keep the starchy water (1-2 cups) in the pot.

Add chunks of carrots, bigger chunks of potatoes, sliced onion, 5-6 cloves minced garlic, 1/2” piece minced ginger.

Add a couple soaked shiitake mushrooms, sliced (I ran out of time and soaked them in boiling water for just a few mins, reserving soaking liquid).

To reserved mushroom soaking liquid, add glug of soy sauce or tamari, small heaping spoon of Korean gochujang paste, honey and black pepper to taste and mix well.

Put 4-5 chicken thighs (skin on) on top, add mushroom/spice mud, and nestle chicken into the liquid. Add a bit more water to just come up to the chicken skin.

Bring to a gentle boil, then cover tightly and braise on low for 25mins or so. Turn off heat and let sit 5 mins.
Stir rice and veg gently to check for doneness, flip chicken to soak other side in liquid. If too liquify, you can simmer at medium for a few mins with lid open.

This was a glorious one pot meal. The rice was soft and sticky and sweet and flavored with the chicken. The chicken was tender. Potatoes and carrots soaked up all that glorious chicken fat and spicy soy honey flavor. Onions became sweet and practically melted into the saucy rice. Mushrooms were a bit chewy because I cheated on soaking time but my 4 year old couldn’t get enough of them. I wonder if I should have seared the chicken first to brown the skin, and some whole garlic cloves would probably be delicious in there too, but I’m not sure I want to mess with this recipe because it was so good as is. I would add green onion on top next time, though.

Anonymous wrote:I make cider chicken with thighs every fall. Much better than breasts.

Anonymous wrote:Please post your recipe, OP! Now I want to make it!

Anonymous wrote:Not OP but Anne Burrell has an excellent braised chicken thighs with mushrooms, thyme, and almonds recipe. It's one of my go-tos.

Anonymous wrote:I almost always cook with thighs. So delicious and versatile.