I made a tasty meal for Paula and I tonight. It was a recipe that I saw in Rachael Ray‘s magazine for April. It took a little bit of time to prepare but since we were home together and didn’t have any other plans, it seemed like a good night to try this recipe. It serves four people so we ended up with a little bit of leftovers that either of us could eat this weekend.
- 2 tablespoons of canola oil
- 1 pound of boneless chicken thighs
- 8 ounces of thinly sliced white mushrooms
- 3-4 scallions, white and green parts separated and thinly sliced on an angle
- 3 tablespoons of finely chopped peeled fresh ginger
- 2 tablespoons of red miso paste
- 3 cloves of finely chopped garlic
- 1 1/2 cups of short-grain brown rice
- 3 1/4 cups of chicken stock
- 1/2 cup of frozen shelled edamame (plus 1/4 cup of thawed edamame)
- 1/2 of a red serrano chile, thinly sliced (optional…if you want some heat)
Preheat the oven to 450°. In a large cast-iron skillet, heat 1 tablespoon of the canola oil over medium-high heat. Season the chicken all over with salt and pepper. Add the chicken to the skillet. Cook until browned, about 7 minutes. Transfer to a plate.
Add the mushrooms and the remaining tablespoon of canola oil to the skillet. Season with salt and pepper. Cook over medium-high heat, stirring occasionally, until browned, about 5 minutes. Add the scallion whites, ginger, miso paste, and garlic. Reduce heat to medium and continue to cook, stirring constantly, until fragrant, about 3 minutes. Add the rice and stir until coated.
Stir in the stock and frozen edamame beans. Nestle the chicken in the rice. Transfer the skillet to the oven. Bake until the rice is tender and the liquid is absorbed, about 45-50 minutes. Remove the skillet from the oven and continue to cook everything over high heat until the rice is crispy on the bottom, about 4 minutes. Top with the sliced chile, scallion greens, and thawed edamame.