Sort ingredients
lizandcliff
QR Code
Listen
Pdf
Add oil to a medium dutch oven and heat the oven to 375F
Pat the chicken thighs dry with a paper towel and evenly season the skin side with salt, pepper, and white pepper
Place chicken, skin side down, into the dutch oven then season the other side
Set over medium heat and cook until the skin is deeply browned, 10 to 12 minutes
Flip and brown the other side, 4 to 6 minutes, then transfer the thighs to a plate
While the chicken browns: Rinse and drain the rice, Peel and chop the onion and garlic
Add the sesame seeds to the pot and cook until toasted, about 2 minutes
Add the onion and garlic to the pot and cook, stirring and scraping up any browned bits, until lightly browned along the edges, about 3 minutes
Add the edamame and soy sauce, and cook until thawed and tender, about 5 minutes
Add the rice and cook until sizzling, about 2 minutes
Add the broth, season generously with salt, and bring to an active simmer
Place thighs on top, cover, and place in the oven to bake until the rice and chicken have cooked through, 30 minutes