This simple recipe delivers big, bold flavor thanks to the combination of fish sauce and brown sugar. The chicken thighs are roasted in the sauce to soak up all that sweet and funky flavor, which transforms into a perfect salty, sweet glaze as it cooks. Paired with fluffy white rice and herby cilantro leaves, this dish is a knockout that will have you wanting to make it again and again.
Sweet and Sticky Chicken Thighs
Ingredients
- ¼ cup fish sauce
- ¼ cup packed brown sugar
- 4 bone-in, skin-on chicken thighs
- 2 garlic cloves, smashed
- 1 cup jasmine rice
- ¼ cup fresh cilantro leaves
Directions
1) In a medium bowl, whisk together 1/4 cup fish sauce and 1/4 cup brown sugar.
2) Pat chicken dry and place in a Suvie pan. Pour sauce over the chicken, turning to coat in sauce. Arrange chicken skin-side up in the pan. Transfer to the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 45 minutes
Top Zone: None
3) Place 1 cup jasmine rice in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now.
Suvie Starch Cooker Settings
Rice, Medium Grain, 1 cup
4) After the chicken has finished cooking, remove from Suvie. Remove rice from your Suvie and fluff with a fork. Transfer chicken thighs to a cutting board and pour pan liquid into a small skillet. Bring to a boil over high heat and cook until reduced and thick, about 5 minutes.
5) Divide rice and chicken between plates, drizzling sauce on top. Garnish with cilantro leaves and serve.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 510, Total Fat 28g, Total Carbohydrates 31g, Total Sodium 1560mg, Total Protein 30g
