Air fryer Loaded Fries
French fries is a favourite snack or side, right? I guess most of you would say yes to that. Loaded fries in air fryer are even more sinful and perfect for an indulgence. My teen loves it.
Read MoreHoney Garlic Chicken Casserole
Drescription
This honey-garlic chicken casserole is the perfect option for when you want a stir-fry with less mess to clean up. To keep prep to a minimum, we use precooked brown rice. Look for it in pouches at the store or whip up this one-pot meal when you have leftovers to spare.
Ingredients
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons grated garlic
- 4 (6-ounce) bone-in, skin-on chicken thighs
- 1/2 teaspoon salt, divided
- 1 tablespoon neutral oil, such as canola or avocado
- 2 tablespoons all-purpose flour
- 2 cups precooked microwaveable brown rice
- 4 cups fresh broccoli florets, cut into 1-inch pieces
- 1 cup lower-sodium chicken broth
- 1 cup chopped red bell pepper
- 1 medium carrot, peeled and sliced
- 2 medium scallions, chopped
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon ground pepper
Directions
- Preheat oven to 400°F. Stir honey and garlic together in a small bowl until well combined. Set aside 1 teaspoon of the honey mixture in a separate small bowl.
- Pat chicken dry with paper towels. Sprinkle with 1/4 teaspoon salt. Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Place the chicken skin-side down in the skillet and reduce heat to medium. Cook, undisturbed, until the skin is light brown and releases easily from the pan, 5 to 8 minutes.
- Turn the chicken over. Brush the tops with the reserved 1 teaspoon honey mixture. Immediately flip the chicken honey-side down; cook until the skin turns golden brown, about 1 minute. Transfer to a plate.
- Add flour to the oil in the pan; cook, stirring constantly, until the mixture smells nutty, about 30 seconds. Stir in rice, broccoli, broth, bell pepper, carrot, scallions, soy sauce, vinegar, pepper and the remaining 1/4 teaspoon salt. Nestle the chicken into the mixture, skin-side up. Bake, uncovered, until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F and most of the liquid is absorbed, 16 to 18 minutes. Brush the chicken with the remaining honey mixture and let rest for 5 minutes before serving.
