Recipe by Alexa Weibel
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1 hour 30 minutes
2 tbsp. vegetable or canola oil
4 bone-in, skin-on large chicken thighs (about 6 oz. each)
8 oz. white mushrooms, thinly sliced
3 scallions, white and green parts separated and thinly sliced on an angle
3 tbsp. finely chopped peeled fresh ginger
2 tbsp. red miso paste
3 cloves garlic, finely chopped
1 1/2 cups short-grain brown rice
3 1/4 cups chicken stock
1/2 cup frozen shelled edamame, plus 1/4 cup thawed edamame
1/2 red serrano chile, thinly sliced
1. Preheat the oven to 450°. In a large cast-iron skillet, heat 1 tbsp. oil over medium-high. Season the chicken all over with salt and pepper. Add to the pan, skin-side down. Cook until browned, about 7 minutes. Transfer to a plate.
2. Add the mushrooms and the remaining 1 tbsp. oil to the skillet; season. Cook over medium-high heat, stirring occasionally, until browned, about 5 minutes. Add the scallion whites, ginger, miso, and garlic. Reduce heat to medium. Cook, stirring constantly, until fragrant, about 3 minutes. Add the rice and stir until coated.
3. Stir in the stock and frozen edamame. Nestle the chicken, skin-side up, in the rice. Transfer the skillet to the oven. Bake until the rice is tender and the liquid is absorbed, about 50 minutes. Transfer the skillet to the stovetop. Cook over high heat until the rice is crispy on the bottom, about 4 minutes. Top with the chile, scallion greens, and thawed edamame.