[One Pan Chicken Rice] Bake the chicken to bring out the umami, let the rice suck it, and the scorched rice is delicious.

This time, we will introduce a quick and exquisite recipe to finish "chicken rice" with a rice cooker or an earthen pot with one frying pan! Stir-fry chicken thighs slowly to bring out the umami, and realize a deep taste by letting unwashed rice suck directly. Boil over low heat for 20 to 25 minutes, and the exquisite rice soaked in the fragrant scorched and chicken umami is completed. If you finish with trefoil and black pepper, this alone is a very satisfying dish.

< 🍳 cost ⇒ about 500 yen >

< ⏰ cooking time ⇒ about 40 minutes >

[Materials]

(for 2 people)

Chicken thighs 300g

1 go of rice

Appropriate amount of mitsuba

1 pinch of salt

A little pepper

Cooking wine tablespoon 1

1 teaspoon vegetable oil

Coarsely ground black pepper

450 ml of water

Soy sauce tablespoon 1 / 2

Chicken glass soup tablespoon 1

[How to make]

① Remove excess skin and muscle from chicken thighs and cut into bite-sized pieces. Cut the trefoil into large pieces.

Put oil in a frying pan and cook the chicken over medium heat.

③ When browned, add rice and cooking liquor and fry.

④ Add water, soy sauce and chicken soup stock and mix lightly.

⑤ When it boils, reduce to low heat and simmer for about 20 to 25 minutes without a lid until the water is gone.

⑥ When the water is gone and you hear a crackling sound, turn off the heat.

⑦ Serve in a bowl and add coarsely ground black pepper and mitsuba to complete.

[Point]

✔ Stir-fry chicken from low temperature to bring out umami.

✔ rice is used without washing to absorb the umami of chicken.

✔ simmer over low heat without a lid.

# chicken Chicken rice # frying _ pan