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One Pot Chicken And Rice

Ingredients

• CHICKEN MARINADE:
• 6 pieces of Chicken Thigh (bone-in, skin on)
• 0.5 tablespoon oregano
• 0.25 tablespoon paprika
• 0.25 tablespoon chili powder
• 2 tablespoons soy sauce
• 2.5 tablespoons oyster sauce
• 0.5 tablespoon garlic powder
• 3 tablespoons olive oil
• Salt and pepper
• RICE
• 1 large onion, chopped
• 2 large tomatoes, chopped
• 1 tablespoon soy sauce
• 1 tablespoon garlic, minced
• 2 tablespoon ketchup
• 3 tablespoons tomato sauce
• 1.5 cups uncooked white basmati rice
• 2.5 cups of Chicken Stock or Water

Directions

Season the chicken with oregano, paprika, chili powder, soy sauce, oyster sauce, garlic powder, salt and pepper, and olive oil. Massage well and set it aside for 10 minutes or while you prepare the rest of the ingredients.
In a large pan, turn the heat to medium-high, and add the chicken, skin side facing down. Pan-fry the chicken for 3 minutes on each side or until the chicken skin is crispy. Remove and set aside.
Add in onion, chopped tomato, and garlic. Saute for 2-3 minutes.
Once the onion is translucent, mix in the well
Mix well before adding in tomato paste, soy sauce, and ketchup. Make sure all the rice is soaked in the sauce.
Pour in chicken stock and add mix well making sure no rice is stuck on the bottom, then add back in the chicken (skin side facing up)
Once simmering, turn the heat to medium-low; cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
Turn off the heat, and let it rest with the lid on for 5 minutes.
Garnish with cilantro and enjoy!