Chicken & Rice

Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Scallions
½ cup, chopped
Parsley
¼ cup, Chopped
Bay leaf
Salt to taste
Cube (optional)

Chicken thighs
8 bone-in skin-on
Marinate the chicken for at least 4 hours

Heat ¼ cup of oil in a large skillet. Sear the chicken.
Bake at 400°F for 25 to 30 minutes.

Remove the chicken and Set aside

Onion
1 large, sliced
Cook until just turning translucent, Cook for 5 mins

Jasmine Rice
2 cups
Fry the rice for 7 min
Water
4 cups
Mixed vegetables
1/2 cup, frozen

Bring to a boil
Salt
To taste
Bay Leaf
Return skillet to heat until the liquid just starts to boil.

Add in chicken thighs skin side up. Put skillet in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through about 35 minutes
Remove from oven, allow to rest for 5 minutes before serving

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