Okay, so today I decided to tackle this “Brothy Caramelised Onion Chicken with Rice” thing I saw online. It looked pretty straightforward, so I figured, why not? Let’s dive into how it went, step-by-step.
Getting Started: Gathering the Goods
First things first, I had to get all the ingredients together. I already had some chicken thighs, rice, and, of course, onions. I grabbed some chicken broth, because “brothy” is in the name, right? I made a simple list about the ingredients.
- chicken thighs
- rice
- onions
- chicken broth
The Onion Caramelization Process
The core of this dish seemed to be the caramelised onions. I sliced up a couple of big ones – went with regular yellow onions, ’cause that’s what I had. I put a good lug of olive oil in my biggest pan, got it nice and hot, then tossed in the onions.
The trick here, I learned, is patience. You can’t rush caramelised onions. I kept the heat on medium-low, stirring them every now and then. It took a good 30-40 minutes, maybe even longer, for them to get that deep, sweet, golden-brown color. I added a pinch of salt and a little sugar to help things along.
Chicken Time!
While the onions were doing their thing, I seasoned the chicken thighs. Just some salt, pepper, and a bit of garlic powder – nothing fancy. Once the onions were ready, I scooped them out of the pan and set them aside.
I cranked up the heat a bit, added a touch more oil to the pan, and then browned the chicken thighs. I didn’t cook them all the way through, just wanted to get some nice color on both sides. This took maybe 5-7 minutes per side.
Bringing It All Together
Once the chicken was browned, I nestled those beautiful caramelised onions back into the pan, all around the chicken. Then, I poured in the chicken broth – enough to almost cover the chicken. I brought it to a simmer, put a lid on the pan, and let it all cook together.
This part took a while, too. I think I let it simmer for about 45 minutes, maybe an hour. I wanted the chicken to be super tender, and the broth to reduce down into a nice, flavorful sauce.
Don’t Forget the Rice!
While the chicken was simmering, I cooked the rice. Just plain white rice, cooked according to the package directions. Nothing special there.
The Final Result: A Delicious Success!
Finally, everything was ready! I served the chicken and onions over the rice. And let me tell you, it was GOOD. The chicken was fall-apart tender, the onions were sweet and savory, and the broth had turned into this amazing, rich sauce.
Overall, I’m pretty happy with how this turned * was a bit time-consuming, especially the onion caramelization, but definitely worth it. It’s a simple dish, but the flavors are really satisfying. I’ll definitely be making this again!
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