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Serves 2 to 4
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
- 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.
- This recipe is a Community Pick!