A flavorful one-pot chicken and rice dish inspired by a Chef Keysh video, featuring seasoned chicken thighs, bell peppers, onions, garlic, and a savory sauce.
Prepare the rub by mixing 1 chicken bouillon tablet, a sprinkle of dry thyme, 1 pinch of cayenne pepper, 2 pinches of garlic powder, and 1 pinch of ginger powder. Add this rub to your 4 bone-in chicken thighs (with skin removed but reserved). Add some olive oil and lime juice to bind the rub to the chicken.
On medium heat, render the chicken fat from the reserved skin. Use this grease to sear the chicken thighs on both sides until browned. Remove the chicken thighs and set them aside.
Add the sliced bell peppers to the pan and sauté for 1 minute. Then add the diced onions, season with salt and pepper to taste, and sauté for a few more minutes. Add the shallots (if using, not listed in ingredients) and garlic, and let them get fragrant.
Stir in the diced potatoes and rice, and toast them in the pan. Add 2 tablespoons of chili garlic paste and toast for a bit longer. Pour in the water/stock, a little bit of sesame oil, about 1 tablespoon of soy sauce, and hoisin soy. Mix everything well.
Return the seared chicken thighs to the pan. Bring the heat up until most of the water looks gone, then turn the heat down to very low. Cover the pan and simmer on low heat for 12-15 minutes.
