One-Pan Asian-Style Chicken and Rice

Season the chicken thighs with paprika, salt, black pepper, turmeric, and garlic powder. Let them rest for 10–15 minutes.

Heat oil in a deep skillet over medium heat. Place the chicken skin-side down and sear for about 4 minutes per side until golden brown, then transfer to a plate.

In the same skillet, add the finely chopped shallot and minced garlic, sautéing for 1–2 minutes until fragrant.

Add the rice to the skillet and toss to coat it in the remaining oil and aromatics.

Nestle the chicken on top of the rice and pour in the water. Cover and cook over medium heat for 20–25 minutes until the liquid is fully absorbed.

Meanwhile, whisk together the soy sauce, sugar, sesame seeds, and black pepper.

Drizzle the sauce over the dish and gently stir it in. Cook for another 2–3 minutes to develop a delicious crispy bottom layer.