Breastfeeding Friendly Glazed Carrots Chicken Bowl
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!