Chicken with Miso Rice
Years back when I was managing a butcher shop often there would be several proteins to snack on come late morning and give feedback on. It didn’t take me long to figure out that eating something meaty around 11am really suited me. I’m no different these days which is why I like to have dishes like these to hand.
You’ll end up with essentially two different textures by using two different rice. The white will soften and cook right down while the red rice will still be a little nutty. Bonus, the rice is just as good on its own, warmed through with leftover cooked veg and delicious topped with a fried egg – though isn’t everything.
ingredients
- 1 tbsp duck fat (or butter/grapeseed oil)
- 4 (750g) chicken thighs
- 1 brown onion, peeled and sliced
- ½ cup white rice
- ½ cup red rice
- 2 tbsp red miso
- 500 ml chicken or vegetable stock
herby drizzle – optional
- chives/parsley, finely chopped
- equal quantities grapeseed oil & white wine vinegar
method
Heat the duck fat in a wide ovenproof saucepan then add the chicken skin side down and fry for 10 minutes or until delightfully golden brown and crisp. Remove the meat to one side and using the same pan, sautee the onion for 5-7 minutes or until translucent but not coloured.
Toss in both rice and turn over so they coat with the residual fat in the pan. Stir the miso into the stock so it dissolves then add this to the saucepan.
Nestle the chicken thighs skin side up and place the dish into a 180 degree Celsius oven. Cook for 45 minutes or until the rice and meat is fully cooked with the red rice al dente.
Optional but good, mix together chopped herbs, oil and vinegar and drizzle this across just before serving.