Savory Sweet & Tangy Chicken and Rice

I stumbled onto this recipe and thought it a good one to spice up an otherwise typical Monday night.   School is almost out,  everyone is busy, spring is upon us, why not cook something to get everyone into the mood?

While I was making this dish, my husband kept opening the kitchen door asking me to stop and help him move his new behemoth tool chest-closet he was setting up in the garage.  He said he had to buy it as he didn’t feel he was a complete man until he bought this burly man’s man tool chest for all his tools he rarely uses.  Every time he opened the door, he was like a 5 year old saying, “can you come out now!”, I kept saying, “not yet! I’m finishing this amazing fragrant sauce and I can’t leave it right this minute.  Trust me, you’ll be glad I did!  I’ll help you after dinner.”  Well, it knocked his socks off and I know it will for you and  your family, too.  Try it!

Alter the recipe depending on how many you are serving.  For us, we made enough for four so we could have leftovers…..but there were none!  He ate it all.

2 pounds of chicken parts (I used 2 full legs, halved, 3 tenders) sprinkled with salt, heat a couple of Tbsp. of vegetable oil in saute pan at medium high.  Wash, pat dry,  and lay chicken into the hot oil. Saute both sides until brown, about 5 minutes per side, then transfer to plate.  Drain the fat left in saute pan and return to stove.  Throw in about 7 -8 garlic cloves and saute for a minute.  Spoon them out of the pan and onto the platted chicken so you can make the sauce.

For the sauce, I added 1/2 cup water to loosen up the dark bits left in pan.  After stirring for a minute or so, turn the heat up to medium to medium high, and add 1/3 cup of brown sugar to the pan.  Stir until sugar blends, sauce thickens, and gets syrupy brown.  Then add 1/4 cup of rice vinegar, (a little at a time), 1/4 cup of low sodium soy,  1 cup of chicken broth, and 3 Tbsp. of minced fresh ginger.  I also added 2 green onions, chopped and added back in the sauteed garlic.  Then add the chicken.  Bring to a boil, then turn down to just slow simmer for 20 minutes or so, covered.  When you pierce the thickest piece with a fork, only clear liquid should emerge.  If you see any pink, then it’s not cooked yet.

When done, transfer chicken to serving platter.  Turn heat to medium high and boil the sauce.  Watch as the water boils out and sauce thickens.  It becomes a beautiful molasses color as it shimmers and gives off the most fragrant smells.   After the sauce is reduced to 1/4 to 1/8 of the original amount,  then spoon this lovely sauce over the chicken.  You will have a beautifully presented savory chicken and rice dinner that will excite your family!  Oh, and taste testing the sauce as it cooks is the most fun! Try it and enjoy.  Let me know how it goes.

Reducing the savory sweet sauce

Serving platter full for the family