Barley Free Glazed Carrots Chicken Bowl
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Learn more →Ingredients
4 servings
For the rice
- 2 cups jasmine rice, rinsed
- 3 cups water
- ½ tsp salt
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp garlic-infused oil, divided
For the glazed carrots
- 1 lb carrots, peeled and cut into ½-inch coins
- 2 tbsp brown sugar
- 2 tbsp tamari
- 1 tbsp rice vinegar
- ½ tsp ground ginger
- ¼ cup water
For serving
- 3 scallions, green tops only, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the rinsed jasmine rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes until the water is fully absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, pat the chicken thighs completely dry with paper towels. Season all over with 1 tsp salt, black pepper, and smoked paprika.
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