Summer
Spicy Beer-Braised Chicken with Quick Fried Rice
- Serves 2 to 4
What You'll Need
Ingredients
- For the chicken
-
1 teaspoon
neutral oil
-
4
bone-in, skin-on chicken thighs (1 to 1.5 lbs.), well-seasoned with salt and pepper
-
1/2
yellow onion, sliced
-
2
cloves garlic, sliced
-
2 to 3
Thai bird chilies (about 1 tbsp.), sliced
-
1
bay leaf
-
3 cups
chicken stock
-
1 cup
pilsner
-
1/4 cup
fresh dill, plus extra for garnish
-
1/4 cup
fresh tarragon
-
1 teaspoon
orange zest
- For the rice
-
2 teaspoons
butter
-
1/2
yellow onion (about 1 cup), chopped
-
1/3 cup
carrot, chopped
-
1/3 cup
celery, chopped
-
2
cloves garlic, minced
-
1 tablespoon
fresh ginger, minced
-
1 cup
fully cooked, room-temperature white rice (preferably day-old)
-
1 tablespoon
soy sauce
-
1 tablespoon
fish sauce
-
2
eggs, beaten and seasoned with salt and pepper
-
1/4 cup
scallions, sliced
Directions
- 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.
See what other Food52ers are saying.