John cooks these chicken thighs in a slow oven and then crisps the skin under the broiler. They are juicy and satisfying. I serve mine with barbecue sauce.
I cook jasmine rice in the Instant Pot. It turns out perfectly using the automatic rice setting. For a cup of rice that has been soaked briefly and rinsed I add a cup plus a little more water, some salt, and a pat of butter. Oil the inside of the pot so the rice does not stick. I sauté the vegetables separately and then combine with the rice when it is done. For this rendition I use everything I have leftover – carrot, onion, celery, eggplant, red bell pepper, broccoli, and corn. Red pepper flakes, some garlic powder, and soy sauce are the extra flavorings.
John and I are pretty pleased with this simple and easy dinner.