Ingredients
- Chicken thighs, bone-in and skin-on: 4
- Arborio Rice: 1 cup
- Yellow Miso Paste: 2 tablespoons
- Fresh Ginger, minced: 1 tablespoon
- Juniper Berries, crushed: 1 teaspoon
- Teager Spice Blend (Berbere): 1-2 teaspoons (adjust to taste)
- Chicken Broth: 6 cups
- Scallions, thinly sliced: 2
Instructions
- Step 1: In a large pot or Dutch oven, brown the chicken thighs over medium-high heat, skin-side down first, until golden brown and crispy. Remove the chicken and set aside.
- Step 2: Add the arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until lightly golden.
- Step 3: Stir in the minced ginger, crushed juniper berries, and Teager spice blend. Cook for another minute, until fragrant.
- Step 4: Deglaze the pot with a splash of chicken broth, scraping up any browned bits from the bottom. Add the remaining chicken broth and miso paste, stirring until the miso is dissolved.
- Step 5: Return the chicken thighs to the pot, nestling them in the rice. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Step 6: Garnish with sliced scallions before serving.
Notes
- Leftovers are delicious cold the next day, or can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of extra broth to loosen the rice and prevent it from drying out.
- Serve this comforting dish in deep bowls and garnish with a dollop of plain yogurt or a swirl of chili oil for added richness and flavor.
- Don't be afraid to experiment with other spice blends alongside the Teager; a pinch of smoked paprika or a dash of cayenne can add a wonderful depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American