Chicken and Rice Bowl with Pan Sauce
crispy chicken, fluffy rice and your first pan sauce
Kitchen Rookie
Total30 min
Active25 min
Free Time5 min
Tools
- Frying pan
- Tongs
- Pot with a lid
- Knife and board
- Whisk
Ingredients
Serves
- boneless chicken thighs (4 thighs, about 110 g each), skin-on if you can450 g
- long-grain white rice150 g
- water, for the rice300 ml
- oil (1 tbsp)15 ml
- butter (2 tbsp)30 g
- shallot or onion, finely diced (about 2 tbsp)30 g
- chicken stock120 ml
- lemon juice (1 tbsp)15 ml
- salt and pepper, to tasteto taste
- fresh parsley, chopped (optional)5 g
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Techniques you'll practice
Why this works
- Three skills land on one plate: searing the chicken, steaming rice, and turning the pan's browned bits into a sauce. None is hard alone; the new part is making them work together.
- Deglazing, pouring liquid into the hot pan and scraping up the browned bits, is the move behind most pan sauces and gravies.