Honey Vanilla Glazed Chicken over Sweet Vanilla Rice

November  5, 2012
0 Ratings
  • Serves 4
Author Notes

We love chicken thighs...bone in, skin on... and cook them regularly whether fried, grilled, in chicken cacciatore or baked. Here's a browned and then baked version served up with some sweet rice. —inpatskitchen

What You'll Need
  • The chicken
  • 4 bone in, skin on chicken thighs
  • 1 cup AP flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for pan frying
  • 1/2 cup light brown sugar
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cayenne pepper (optional)
  • Sweet vanilla Rice
  • 1 1/2 cups long grain rice
  • 3 cups water
  • 2 tablespoons honey
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 tablespoon butter
  • A pinch of salt
  • 2 green onions, thinly sliced for garnish
  • 1/2 cup chopped cashews for garnish
  1. The chicken
  2. Whisk the flour, salt and pepper together in a shallow bowl. Heat the oil in a large skillet. Dredge the chicken pieces in the flour mixture and Brown them in the oil on both sides until lightly golden. Remove and place in an appropriate sized baking dish.
  3. In a small sauce pan, combine the honey and brown sugar and gently heat until just boiling. Remove from the heat and stir in the vanilla and cayenne if using.
  4. Brush the tops of the chicken thighs with half of the glaze and bake in a pre heated 325F oven for 20 minutes. After 20 minutes raise the oven temp to 350F and brush the thighs with the remaining glaze.( you'll probably have to re warm the glaze a bit in order to spread) Bake another 20 to 25 minutes.
  1. Sweet vanilla Rice
  2. In a medium sauce pan, combine the rice, water, honey, butter, salt and one teaspoon of the vanilla extract. Bring up to a boil and then simmer, covered for 15 to 18 minutes until the liquid is absorbed into the rice, stirring once or twice. Once done, remove from the heat and stir in that 1/2 teaspoon of vanilla extract.
  3. To serve, place 1/4 of the rice on each of 4 plates, top with a piece of the chicken and garnish with the green onions and cashews.

See what other Food52ers are saying.


Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

0 Reviews