Instructions

• 1 For the Marinade: Mix all of the ingredients together in a ziplock bak before putting the chicken thigh in and sealing. Massage the bag for a few minutes to be sure the chicken is covered in the marinade. Refrigerate overnight.
• 2 Microwave or cook the rice and set aside.
• 3 Remove the chicken from the marinade and place on a paper towel to dry the surface before frying. Please the marinade into a small sauce pan and put on medium heat until bubbling, let bubble for 5 minutes and then turn off heat.
• 4 Heat a large skillet over medium-high heat with 1/2 tbsp. olive oil.
• 5 Place the chicken thighs dry side down in the skillet. Cook for 4 to 6 minutes or until the bottoms are golden brown before flipping. Slowly pour the marinade into the gaps between the chicken, careful not to get any on the tops of the chicken as this will eliminate the crispiness.
• 6 Continue cooking to redice the marinade to a thick sauce, 4 to 5 minutes tops, before transferring the chicken to a plate once it reaches an internal temperature of degrees.
• 7 Add the cooked rice to the skillet and pan fry for another 4 to 6 minutes, stirring to incorporate any crisy bits from the skillet into the rice.
• 8 Plate the rice with the pan fried chicken thighs, top with cilantro and enjoy!