This recipe is slightly adapted from here- https://www.halfbakedharvest.com/chipotle-honey-chicken/
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Ingredients
- For the Chicken marinade:
2 pounds bone in skin on chicken thighs (7-8 pieces)
2 tbsp olive oil
2 tbsp chopped chipotle peppers from the can
1/4-1/2 cup freshly grated parmesan cheese
1 tsp smoked paprika
1 tsp granulated garlic powder
1 tsp granulated onion powder
Zest of one large lemon
1 tbsp lemon juice
1 tsp sea salt
1/2 tsp pepper
- For the rice:
1 1/2 cups basmati rice, rinsed and drained
3 cups chicken stock, warmed up.
1 small onion, sliced
2 minced garlic cloves
1 tsp sea salt
1/4 tsp pepper
- For the chipotle honey sauce:
1/2 cup honey
3 tbsp frank’s hot sauce
2 tsp gochujaru (korean chili flakes)
1 tsp chipotle chili powder
1/2 tsp granulated garlic powder
1/2 tsp granulated onion powder
1/4 tsp sea salt
Directions
- For the chicken:
- In a medium bowl, mix together the chicken with all the marinade ingredients. Mix very well until chicken is well coated. Set aside.
- For the rice:
- In a 9×13 casserole baking dish, add the washed rice, sliced onions, salt, pepper and garlic cloves. Add the hot chicken stock and stir briefly.
- Place the chicken pieces (along with whatever extra marinade there is) on top of the rice/stock mixture.
- Cover with foil. Bake in a 400 degree oven for 30 minutes.
- For the sauce:
- While the casserole is baking, make the sauce.
- In a small pot, warm up all the sauce ingredients, whisking well until smooth. Set aside.
- For finishing the casserole:
- After 30 minutes, take the casserole dish out of the oven, take the foil off, pour half of the sauce over the chicken pieces and a bit on the exposed rice parts.
- Place back in oven for another 5 minutes. Then broil for another 5 minutes until chicken is nicely browned. Enjoy!
