This 30-minute dinner recipe is one of our favorites! We typically make double the amount of rice and save it for the following day with the pan drippings.
Ingredients
1cupJasmine rice
1 1/2cupCold water
4Lemongrass stalks
1/3cupVegetable oil
2Garlic clovesminced
1Medium shallotfinely diced
1tspKosher salt
3 to 4twists of a pepper mill
2TbspOyster sauce
1TbspFish sauce
8Whole chicken thighsbone in and skin on
1Limezested and juiced
1bunch Cilantro
1/2tspHoney
Instructions
Rinse the rice in cold water. Place the rice and water in a small saucepan. Bring to a boil with the lid on and then turn the heat down, cooking, still covered, at a simmer, for about 10 minutes. Turn the heat off and let it keep cooking with the lid on for at least 5 minutes.
Trim the roots off the lemongrass stalks. Finely chop the lemongrass (minus the thicker outer layers). Mix these with the vegetable oil, oyster sauce, fish sauce, garlic, shallot, salt and pepper.
Place the chicken in a bag or bowl and cover with marinade. Chill overnight or while you’re at work.
Preheat oven to 380F. Remove the chicken from the marinade. Place the thighs skin-side down on a rimmed cookie sheet. Cook for 15 minutes, uncovered. After 20 minutes, pour ¼ cup of the remaining marinade over the chicken and continue cooking for another 15 minutes.
Remove the pan from the oven. Toss the chicken, while still warm, in the cilantro, honey and lime. Serve over rice.