Orange-Ginger Chicken with Rice

  • 4 Servings

Ingredients

    • 1 tbsp
      canola oil
    • 8
      bone-in skin on chicken thighs
    • 1 teaspoon
      oregano
    • ½ teaspoon
      chili flakes
    • 2 tablespoons
      minced ginger
    • 1 cup
      white U.S. rice
    • 1 cup
      fresh U.S. orange juice
    • 1 cup
      chicken stock
    • Salt and Pepper
    • Chopped parsley to garnish

Instructions

    1. Preheat oven to 375 F
    2. Place an oven proof, non-stick skillet over medium heat and add the canola oil.
    3. 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.
    4. 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.
    5. 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.
    6. Remove from the oven, garnish with parsley and serve immediately.