A spin on a favorite dish!
1 cup of honey
1/2 rice vinegar
3 tbsp water
3 tbsp liquid amines
4 chicken thighs
Salt and pepper for seasoning
Olive oil or butter for browning
2 cups brown rice
1/2 cup butter
3 cups chicken bone broth
Dissolve on the stove in a medium sized pan on low heat the honey, vinegar aminos, water. Double if you like extra sauce.
Heat oven to 350°
While the sauce is dissolving, season liberally the salt and pepper. In a large skillet on medium heat, brown the chicken on both sides in some oil/butter till it reaches a nice brown color.
Remove from heat and let rest.
In the same pan, on medium heat, add enough butter to pan for the fat amount to equal about 1 cup. Get it nice and hot and add in 2 cups brown rice. Stirring constantly, brown the rice in the hot pan till nice fragrant and golden brown.
Remove from heat and pour in a 9×13 pan. Pour broth over rice and cover w foil. Bake for 1 hour on 350°
In another 9×13 pan place chicken thighs and pour the sauce over top. Cover with foil and bake 45 mins to an hour (if using bone in chicken). Basting chicken every 20 minutes with sauce.
If you want sauce to be thicker make a slurry with 2 tbsp arrowroot powder and 1/2 cup water. Mix together and pour slowly throughout the cooking sauce. Every time you baste chicken, stir the sauce as well.