Monday, December 7, 2009

Baked Chicken and Rice #1

I couldn't think of a name for this dish, so instead I gave it a number. It's kind of Asian inspired based on the ingredients...

  • rice (enough for 4 servings when cooked)
  • 4 chicken thighs
  • all the leaves from one stalk of basil (ripped into smaller pieces)
  • 4 garlic cloves (roughly chopped)
  • 1/3 cup of olive oil
  • 1/3 cup of soy sauce
  • 1/3 cup of honey
  • cinnamon
  • ground ginger
  • pepper
  • chili powder
Combine the oil, soy sauce, honey, basil, and garlic in a pan, and mix it together. Add the chicken and season with cinnamon, ground ginger, pepper, and chili powder (more of the first two and less of the latter two). Toss the chicken around in the mixture so that it gets nicely coated. Bake in a 350 degree oven for about an hour. The chicken will be technically "done" in less time, but I want it to get some nice color. While cooking, flip the chicken every 15-20 minutes and baste it a few time to ensure it takes in as much flavor as possible. While the chicken is baking, you can start cooking your rice so that it's just about finished when you take the thighs out of the oven. Then add all the liquid and juices from the pan to the rice and cook it until it is absorbed. Time to eat!

1 comment:

  1. This is why black ppl have chronic diabetes, hypertension, and cardiovascular disease at rates tons of times higher than white ppl....

    Do we really need to wrap the chicken in bacon? Come on Hutch! Gimme some heart healthy deliciousness!