Gochujang Honey Chicken & Rice
Hard to go wrong with a one-pot chicken and rice dish. Here we make double use of the gochujang honey marinade - flavoring the surface of the chicken thighs and baking it into the rice. The sky’s the limit for toppings. We’ve listed a few options just to get the brainstorming started.
Serves 4
INGREDIENTS
For the chicken
1 ½ pounds chicken thighs
2 tablespoons gochujang
2 tablespoons fish sauce
1 tablespoon honey
1 teaspoon sesame oil
2 garlic cloves
1 inch piece ginger, roughly chopped
2 bunches scallions, white and light green parts, thinly sliced
For the rice
1 ½ cups jasmine rice, rinsed 3 times
To serve
Toasted sesame seeds
Sliced scallion greens
Kimchi
Fried eggs
METHOD
Preheat the oven to 375°F.
Marinate the chicken. Blend all of the ingredients except for the chicken until smooth. Add the chicken and marinade to a bowl or baking dish and marinate for 1-3 hours.
Brown the chicken. Heat a large Dutch oven over medium heat. Add a thin layer of oil. Remove the chicken from the marinade and pat dry. Reserve the marinade. Cook the chicken on both sides until golden brown (about 5 minutes per side). Cook the thighs in batches if they don’t fit in a single layer. Don’t crowd the pan! Transfer to a plate.
Make the rice. Add the reserved marinade to the pan and cook for 5 minutes, stirring frequently. Add the rice and stir to coat. Add 2 cups of water and bring to a simmer. Stir and then place the chicken thighs on top of the rice. Top with a lid and bake for 40 minutes, until the rice has absorbed all of the liquid and the chicken is cooked through. Allow to rest, covered, for 10 minutes.
Plate. Spoon the chicken and rice into bowls and finish with your preferred toppings.
FURTHER READING
