RECIPE: Chicken and Sesame Rice with Edamame and Carrots
I’m in denial.
We are leaving in 36 hours for a weeklong California vacay with my entire family and I have done not one single thing to prepare. Ok, well actually, I have bought two super cute new swimsuits AND I stepped on the scale this morning and realized that due to stress, being wound too tight worrying about work, getting not enough sleep and basically existing on Diet Coke and wine for the last weekish, I’m down to my goal weight! Which totally counts as preparation for vacay.
But I haven’t:
Cleaned out the car so it can be packed
Had the car washed
Packed a week’s work of clothes for everyone in the family
Planned what meal we are making on our night to cook for the group
Grocery shopped so we have snacks, booze, dips, lunches and breakfasts for the trip
Merged my new computer with my old one so that I only have to take one
Uploaded all of my docs so I’m prepared to leave work for a week
Written new posts for next week so I don’t have to write during vacay
It’s not pretty. And instead of doing any of that, I’m stewing about my stressful real estate deals, worrying about the two successive trips I have scheduled directly after family vacay and generally stressing calories away (I’m pretty sure the tight pain in my stomach = maximum caloric burn).
So anyway. I did get a new meal made this week. And it was a delicious one-pot meal. But it was not as easy as I thought it would be. Browning chicken thighs with skin on is splattery and sort of painful. And cooking rice perfectly in a dutch oven is an art.
But it’s pretty hard to go wrong with chicken, rice, sesame oil, ginger, carrots and edamame. So I would make this one again. And next time I’d be in a much more creative mood and take lots more pictures.
|Chicken and Sesame Rice with Edamame and Carrots|
- 10 bone-in, skin-on chicken thighs
- Olive oil
- 1 medium white onion, diced
- 4 garlic cloves, pressed
- 1 tablespoon fresh minced ginger
- 1 teaspoon fresh minced thyme
- 2 1/2 cups chicken broth
- 2 cups long grain white rice
- 3 carrots, peeled, sliced on the bias
- 1 cup frozed shelled edamame
- 2 tablespoons sesame oil
- 2 tablespoons toasted sesame seeds
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- Preheat oven to 350 degrees.
- Rinse chicken thighs and trim excess fat and skin. Salt and pepper.
- Heat 1 tablespoon olive oil in a dutch oven to just smoking over medium high.
- Brown chicken thighs in two batches 3-4 minutes each side. Set aside after cooked.
- Drain all but 2 tablespoons fat from the dutch oven.
- Add onion to the fat and cook 5 minutes or until soft. Toss in garlic, thyme and ginger and stir another minute.
- Stir in the broth and scrape sides and bottom. Add back in chicken. Bring to a simmer. Cover and cook another 20 minutes.
- Add in rice and carrots, cover and put in the oven for 10 minutes.
- Take the pot out of the oven and stir in edamame. Return to the oven for 20 more minutes (or until rice is cooked through).
- Remove from the oven.
- Take out the chicken, transfer it to a cutting board, shred and return to the pot. Stir in the sesame oil, sesame seeds, vinegar and sugar.