Crispy Garlic Chicken Thigh & Brown Rice Bowl
Course: Meat Recipes, One pot RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesI prepare this comforting fusion recipe: Fried Chicken Thigh Fillet with Garlic Brown Rice. Juicy pan-seared chicken thighs are basted with butter, thyme, and garlic, then served over lemon-scented, lightly spicy brown rice with rocket leaves. This cozy one-bowl dish is packed with umami, crisp textures, and fresh flavor—perfect for relaxing after a long day.
Ingredients
- For the Chicken thigh fillets:
430g chicken thigh fillets
5 garlic cloves, peeled and halved
1 sprig of thyme
15g butter
Ground rock salt
Ground black pepper
Rapeseed oil
- For the Brown rice
150g brown rice
400ml water
10g butter
Zest of 1 lemon
½ tsp cayenne chilli powder
2 tsp light soy sauce
50g rocket leaves
Sea salt flakes
Ground black pepper
Directions
- Cook the rice: Rinse the brown rice, then add to a pot with 400ml water and a pinch of sea salt flakes. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until tender.
- Prepare the chicken: Season the chicken thighs with ground rock salt and black pepper. Drizzle with rapeseed oil and rub to coat evenly. Set aside.
- Pan-fry the chicken: Heat a pan over medium heat. Add the chicken thighs, halved garlic cloves, and thyme. Once sizzling, add butter and baste the chicken as it cooks. Fry until golden brown and fully cooked, about 6–8 minutes per side. Set chicken aside to rest. Remove garlic and thyme.
- Fry the rice: In the same pan, add the cooked rice. Grate in lemon zest and add the butter, cayenne chilli powder, soy sauce, and black pepper. Stir to combine. Just before serving, toss in the rocket leaves and mix gently.
- Serve: Slice the chicken thighs and serve over the garlic-fried brown rice. Enjoy warm.
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