A flavorful one-pot chicken and rice dish featuring seasoned chicken thighs, bell peppers, onions, and potatoes, brought together with a spicy chili garlic paste and simmered to perfection.
First, prepare the rub: In a small bowl, crumble the chicken bouillon tablet, then add the dry thyme, cayenne pepper, garlic powder, and ginger powder. Mix well. Take the skin off the chicken thighs and set aside (you'll need it later). Mix the prepared rub into the chicken thighs. Add about 1 tablespoon of olive oil and 1 tablespoon of lime juice to help bind the rub to the chicken.
Next, cook the chicken: On medium heat, render the chicken fat from the reserved skins in a pan. Once you have enough grease, remove the skins. Use the rendered grease to sear the seasoned chicken thighs on both sides until golden brown. Remove the seared chicken and set it aside.
Now, build the base: Add the sliced bell peppers to the pan and sauté for about 1 minute. Then, add the diced onions, season with salt and pepper to taste, and sauté for a few more minutes until softened. Add the crushed/sliced/minced garlic and let it get fragrant.
Combine and simmer: Add the diced potatoes and rice to the pan and toast them for a few minutes. Stir in 2 tablespoons of chili garlic paste and continue to toast for another minute. Pour in the water/stock, along with about 0.5 teaspoon of sesame oil, 1 tablespoon of soy sauce, and 1 tablespoon of hoisin sauce. Mix everything thoroughly. Return the seared chicken thighs to the pan, nestling them into the rice mixture.
Finish cooking: Bring the heat up to a boil, then reduce it to very low once most of the water appears to be absorbed. Cover the pan tightly and let it simmer on low heat for 12-15 minutes, or until the rice is cooked and the chicken is tender.
