Braised Chicken Thigh with Rice and Broth

Prepare the ingredients. Prepare the ingredients; today's meal will be made from these ingredients 🍗✨

Cook the rice. Rinse the rice, then cook it in a ratio of 1 part rice to 2 parts water (for example, 100 g rice and 200 ml water). Bring to a boil, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender. Do not lift the lid unnecessarily while cooking

Slice the carrots. Peel the carrots and slice them into rounds

Optional: Debone the chicken. (Optional) If you have bone-in chicken thighs, debone them (you can save the bones for broth); if they are already boneless, skip this step

Brown the chicken. Place the chicken skin-side down in a pan and brown over medium to high heat for about 3 minutes until golden

Add the carrots and broth. Turn the chicken over, add the carrots and bouillon dissolved in water (or use broth if you have it), and cook over medium heat for about 5 minutes

Add the peas and spinach. Add the peas and spinach and cook over medium heat for about 1 minute, until the spinach wilts

Slice the chicken. Remove the chicken and slice it into pieces

Serve with rice and broth. Place the rice on a plate, pour over the broth, add the sliced chicken, and finish with sprouts 🍽️✨