I like broccoli.

If you combine this green floret with garlic, onions or fish sauce? I'm sold. Make it a little spicy? I'm furiously digging into your dish.  C'mon, broccoli! You can stand up to way more than you're given credit for.  The trick is not to overcook.


Spicky Chicken Thighs with Broccoli + Rice
Ingredients: 1 lb broccoli, 3 tbsp olive oil, 1/2 tsp of red pepper flakes, 1-2 tbsp fresh minced parsley, 1 1/2 lbs bone in chicken thighs, 8 oz mushrooms, sliced, 2 garlic cloves, minced, 1-2 shallots, sliced.





Tools: Cutting boards, knives, measuring cups + spoons, heavy pan with lid, small pot, spatula, fork.


Take the oil and the pepper flakes, combine.  Microwave or heat until fragrant (roughly 3-5 minutes on the stove).
Combine 1 tablespoon of the chili oil with the parsley. Set all aside.





Pat the chicken dry and season with salt and pepper.  


'


Heat a tablespoon of the parsley-free chili oil until it is barely smoking.  Add chicken thighs.





Cook, skin side down, until browned, over medium high heat. It's gonna be approximately 5 minutes.





Cover and cook until the thigh meat registers 175 degrees on an instant read thermometer.  Tent & set aside.


Add the mushrooms. Stir. Let cook for 1-2 minutes.





The mushrooms will start to release moisture, and that will help to scrape all those delicious brown bits from the bottom of the pan.





Add the shallots, stir and make a nice open center.





Add the broccoli, stir, let steam.








Meanwhile, combine a half a cup of rice with a cup of water or stock.  Cook until tender, fluff with a fork-- approx 20 minutes.


Let the broccoli get nicely bright & green & tender -- roughly 8 minutes or so-- & serve it all over rice.  Drizzle the remaining oil with parsley over the chicken. EAT.