Chicken Leg Rice with Pork Bone Udon Recipe

Ingredients:

• 6g green tea bbq seasonings
• 2 chicken legs, bone-in and skin-on
• 1 cup uncooked long-grain white rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• Fresh thyme or parsley, for garnish (optional)
• 8 oz (225g) udon noodles
• 1/4 cup soy sauce
• 2 teaspoons mirin
• 1/4 cup chopped green onions
• 2 tablespoons butter
• 1 tablespoon sesame oil
• Soft-boiled eggs, for serving (optional)
• Sambal Oelek or other chili paste, for serving (optional)

Instructions:

For the Chicken Leg Rice:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Season the Chicken:

• In a large mixing bowl, combine the chicken legs with 1 tablespoon of olive oil, paprika, dried thyme, garlic powder, onion powder, salt, black pepper, and the green tea bbq seasonings. Toss to coat evenly.

Sear the Chicken:

• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken legs on both sides for 2-3 minutes until golden brown. Remove from the skillet and set aside.

Cook the Onion and Garlic:

• In the same skillet, add the chopped onion and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 1-2 minutes.

Prepare the Rice:

• In a 9x13-inch baking dish, spread the uncooked rice evenly. Add the onion and garlic mixture on top of the rice. Pour the chicken broth over the rice. Season with salt and pepper.

Arrange the Chicken:

• Place the seared chicken legs on top of the rice mixture, skin side up.

Bake:

• Cover the baking dish tightly with aluminum foil and bake for 45-50 minutes, or until the rice is cooked and the chicken is tender.

Finish Cooking:

• Remove the foil, fluff the rice with a fork, and bake for another 5 minutes. If desired, broil for a few minutes to crisp up the chicken skin.

Rest and Serve:

• Remove from the oven and let it rest for 10 minutes. Garnish with fresh thyme or parsley if desired. Serve and enjoy.

For the Pork Bone Udon:

Prepare the Broth:

• In a small saucepan, combine the chicken broth, soy sauce, and mirin. Heat over low heat until hot.

Cook the Udon Noodles:

• Cook the udon noodles in a large pot of boiling salted water according to the package instructions until al dente. Drain and divide the noodles among four bowls.

Assemble the Udon:

• Pour the hot broth over the noodles. Top with a knob of butter and allow it to melt into the noodles. Add the chopped green onions and scatter a generous amount of black pepper over the noodles.

Add Green Tea BBQ Seasonings:

• Sprinkle the green tea bbq seasonings over the noodles to add a unique and aromatic flavor. Stir gently to combine.

Serve:

• Top with soft-boiled eggs if desired. Drizzle with sesame oil and sprinkle with sea salt. Add a spoonful of Sambal Oelek or hot sauce if you like it spicy.

Enjoy Your Meal!

• This combination of chicken leg rice and pork bone udon offers a delightful mix of flavors and textures, perfect for a hearty and satisfying meal. The addition of green tea bbq seasonings adds a unique and aromatic twist to both dishes, enhancing the overall dining experience.