Season the chicken thighs with paprika, black pepper, and a small amount of salt.
Heat the olive oil in a large deep skillet over medium-high heat.
Brown the chicken for about 3–4 minutes on each side. It doesn't need to be completely cooked yet. Remove it and set aside.
Add the butter and diced onion to the same pan.
Cook for 2–3 minutes until the onion begins to soften.
Add the garlic and cook for another 30 seconds.
Rinse the rice under cold water until the water runs mostly clear.
Add the rice to the pan and stir for about one minute.
Pour in the chicken stock.
Mix the honey and soy sauce together in a small bowl.
Pour about two-thirds of the mixture into the pan and stir gently.
Place the browned chicken on top of the rice.
Bring everything to a gentle simmer.
Cover the pan and reduce the heat to low.
Cook for approximately 18–20 minutes, or until the rice is tender and the chicken is fully cooked.
Turn off the heat and leave the pan covered for another 5 minutes.
Drizzle the remaining honey-soy mixture over the chicken.
Sprinkle with parsley and serve.
Refrigerate leftovers promptly in a sealed container and use within 3 days. Reheat thoroughly before eating.
Yes, but reduce the cooking time if the pieces are small so they don't become dry.
Absolutely. Add chili flakes or a little hot sauce to the honey-garlic mixture.
Long-grain white rice works particularly well. Avoid instant or pre-cooked rice for this method.
— Chef Robin
