bone-in, skin-on chicken thighs (1 to 1.5 lbs.), well-seasoned with salt and pepper
yellow onion, sliced
cloves garlic, sliced
2 to 3
Thai bird chilies (about 1 tbsp.), sliced
fresh dill, plus extra for garnish
For the rice
yellow onion (about 1 cup), chopped
cloves garlic, minced
fresh ginger, minced
fully cooked, room-temperature white rice (preferably day-old)
eggs, beaten and seasoned with salt and pepper
In This Recipe
Heat oil in large saucepan over medium-high heat. Place chicken thighs into pan, skin side down, and sear until golden brown, about 5 minutes a side. Remove chicken and set aside.
Add onion, garlic, chilies and bay leaf to pan and cook, stirring occasionally, until onions start to brown, 4 to 5 minutes. Add stock and pilsner to the pan and stir, scraping up any bits stuck to the bottom of the pan.
Reintroduce chicken, adding more beer and stock to the braising liquid if it’s not fully covering the meat. Bring pan to a boil, then reduce to a simmer; cover and cook 35 to 40 minutes. Stir in dill, tarragon and orange zest with 3 minutes remaining. Remove pan from heat but keep covered.
With 15 or so minutes left on the chicken, make the rice. Melt 1 teaspoon of butter in a large skillet over high heat. Add onion, carrot, celery, garlic and ginger, seasoning lightly with salt and pepper. Stir constantly until onions and celery start to turn translucent, about 3 minutes.
Crumble cooked white rice into skillet, mixing it in well with the vegetables; add soy sauce and fish sauce and continue mixing. Once the rice begins to brown, push it all to one side and melt the remaining 1 tsp. butter on the vacant half of the skillet. Pour in eggs and scramble, then combine rice with eggs, mixing well for 2 to 3 minutes. Mix in scallion and remove from heat.
Remove chicken from the braise and shred it off the bone. Serve it over top the fried rice, garnished with fresh dill.