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.
