Ingredients
-
-
1 tbspcanola oil
-
8bone-in skin on chicken thighs
-
1 teaspoonoregano
-
½ teaspoonchili flakes
-
2 tablespoonsminced ginger
-
1 cupwhite U.S. rice
-
1 cupfresh U.S. orange juice
-
1 cupchicken stock
-
Salt and Pepper
-
Chopped parsley to garnish
-
Instructions
-
-
Preheat oven to 375 F
-
Place an oven proof, non-stick skillet over medium heat and add the canola oil.
-
Season the chicken thighs all over with salt and pepper. Add the chicken, skin side down to the hot pan and cook for 6-8 minutes or so until the skin is golden brown. Flip the chicken over and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
-
Add the oregano, chili flakes and ginger to the fat left in the pan and cook for 30 seconds. Add the rice and cook for another 1-2 minutes, stirring occasionally until the rice is slightly toasted. Pour in the orange juice and chicken stock and stir to combine.
-
Nestle the chicken thighs back into the pan. Cover and transfer the skillet to the middle rack in the oven. Cook for 20-25 minutes until the liquid has absorbed and rice is tender. Remove the lid and cook for an additional 6-8 minutes.
-
Remove from the oven, garnish with parsley and serve immediately.
-