One-Pan Chicken Thighs with Ginger-Miso Rice
The classic pairing of chicken and rice always makes a satisfying dinner. This dish gets a double boost of flavor from a combination of umami-rich miso and fresh ginger. Be sure to use white miso, which has a milder, more delicate flavor than yellow or red miso. This recipe is perfect for busy weeknights because everything cooks together in one pan and most of the cooking is hands-off, leaving you free to do other tasks. Just before serving, add a garnish of sliced green onions and fresh cilantro if you like and enjoy.
Ingredients:
- 1/4 cup (4 oz./125 g) white miso paste
- 3 Tbs. minced peeled fresh ginger
- 3 Tbs. rice vinegar
- 4 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- 1 Tbs. canola oil
- 1 cup (7 oz./220 g) long-grain white rice, such as jasmine
- 1 1/2 cups (12 fl. oz./375 ml) water
- 2 green onions, white and light green portions, thinly sliced on the diagonal (optional)
- Small handful of fresh cilantro leaves for garnish (optional)
Directions:
Preheat an oven to 350°F (180°C).
In a small bowl, whisk together the miso paste, ginger and vinegar; set aside.
Pat the chicken dry with paper towels and season with salt and pepper. In a 12-inch (30-cm) broiler-safe nonstick fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until a deep golden brown crust forms and the skin is caramelized, 3 to 4 minutes. Turn the chicken and cook until browned on the other side, about 1 minute. Transfer to a plate.
Remove the pan from the heat and, using paper towels, wipe out the excess oil. Add the rice, then stir to warm it from the residual heat and oil, about 30 seconds. Stir in the miso mixture and water. Place the chicken, skin side up, on top of the rice. Cover the pan and transfer to the oven.
Bake until the rice is cooked through and no water is visible, 20 to 25 minutes. Uncover the pan and set the oven to broil. Broil until the chicken skin is browned and crispy and an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 175°F (80°C), about 5 minutes.
Using a fork, fluff the rice, then garnish with the green onions and cilantro. Serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen
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