Wash the chicken and pat dry. Season both sides with TSARDUST MEMORIES. Heat 1 TB. vegetable oil
over medium-high heat in a heavy-duty pan big enough to hold all the chicken. When hot, add
chicken thighs, with the cut-side down first. Cook about 10 minutes, checking after 5 minutes
to see how brown the underside is. Adjust the heat up a bit if the chicken isn't brown at all,
down a bit if it is already fully brown after 5 minutes. Turn the chicken over after 10 minutes.
Shake the pan a bit after every few minutes of cooking time to move the chicken around a bit
so the thighs don't stick. If the pan seems dry and the chicken seems to be sticking, add the
extra TB. of oil. Usually it won't be needed. After 10 minutes, turn the chicken again, reduce
the heat to just under medium, and cook until done, roughly another 10 minutes for a
regular-sized thigh, 15-20 for a really big one.
Remove the chicken from the pan to a platter. Drain off most of any excess oil in the pan.
Pour in the balsamic vinegar to deglaze the pan, using a spoon or spatula to scrape up the
nice brown bits. Add the water and stir until combined and bubbly brown—about 2 minutes. Then,
add the cooked rice and toss to coat. Serve with the chicken.
Prep. time: 1 minute
Cooking time: 30-45 minutes