Crispy Steak-Spiced Chicken on Rice
Crispy Steak-Spiced Chicken on Rice
Ingredients
For the Chicken
- 600 g boneless, skinless chicken thighs
- 2 teaspoons homemade steak seasoning, to 3 teaspoons
- 1 tablespoon oil
For the Homemade Steak Seasoning
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon coarse salt
- 2 teaspoons brown sugar, (optional)
- 1 teaspoon chili flakes or cayenne, (optional)
- 1 teaspoon dried thyme or rosemary, (optional)
For Serving
- 1 cup rice, jasmine or basmati, cooked as directed on package
- 1 butter, small pat, optional
Instructions
- 1
First, prepare the homemade steak seasoning by combining the smoked paprika, garlic powder, onion powder, black pepper, coarse salt, and optional brown sugar, chili flakes or cayenne, and dried thyme or rosemary in a small bowl. Mix well.
⏱️ 2 min
- 2
Pat the boneless, skinless chicken thighs dry with paper towels. In a bowl, rub the chicken with 2 to 3 teaspoons of the prepared homemade steak seasoning and 1 tablespoon of oil, ensuring each piece is well coated.
⏱️ 3 min
- 3
Marinate the seasoned chicken for at least 30 minutes at room temperature, or longer in the refrigerator for deeper flavor.
⏱️ 30 min
- 4
While the chicken marinates, cook your chosen rice (jasmine or basmati) according to package directions.
⏱️ 15 min
- 5
Heat a large skillet or frying pan over medium-high heat until hot. Add a little extra oil to the pan, if needed, to prevent sticking.
⏱️ 1 min
- 6
Carefully place the marinated chicken thighs into the hot pan in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.
⏱️ 1 min
- 7
Sear the chicken for 3 to 4 minutes per side, using tongs or chopsticks to flip, until it is deep golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 7 min
- 8
Once cooked, remove the chicken from the pan and let it rest briefly for 2-3 minutes to allow the juices to redistribute.
⏱️ 3 min
- 9
Serve the crispy steak-spiced chicken immediately over a bed of the cooked rice. Optionally, top with a small pat of butter for extra richness.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Steak-Spiced Chicken on Rice
For the Chicken
- 600 g boneless, skinless chicken thighs
- 2 teaspoons homemade steak seasoning, to 3 teaspoons
- 1 tablespoon oil
For the Homemade Steak Seasoning
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon coarse salt
- 2 teaspoons brown sugar, (optional)
- 1 teaspoon chili flakes or cayenne, (optional)
- 1 teaspoon dried thyme or rosemary, (optional)
For Serving
- 1 cup rice, jasmine or basmati, cooked as directed on package
- 1 butter, small pat, optional
Instructions
- 1
First, prepare the homemade steak seasoning by combining the smoked paprika, garlic powder, onion powder, black pepper, coarse salt, and optional brown sugar, chili flakes or cayenne, and dried thyme or rosemary in a small bowl. Mix well.
⏱️ 2 min - 2
Pat the boneless, skinless chicken thighs dry with paper towels. In a bowl, rub the chicken with 2 to 3 teaspoons of the prepared homemade steak seasoning and 1 tablespoon of oil, ensuring each piece is well coated.
⏱️ 3 min - 3
Marinate the seasoned chicken for at least 30 minutes at room temperature, or longer in the refrigerator for deeper flavor.
⏱️ 30 min - 4
While the chicken marinates, cook your chosen rice (jasmine or basmati) according to package directions.
⏱️ 15 min - 5
Heat a large skillet or frying pan over medium-high heat until hot. Add a little extra oil to the pan, if needed, to prevent sticking.
⏱️ 1 min - 6
Carefully place the marinated chicken thighs into the hot pan in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.
⏱️ 1 min - 7
Sear the chicken for 3 to 4 minutes per side, using tongs or chopsticks to flip, until it is deep golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 7 min - 8
Once cooked, remove the chicken from the pan and let it rest briefly for 2-3 minutes to allow the juices to redistribute.
⏱️ 3 min - 9
Serve the crispy steak-spiced chicken immediately over a bed of the cooked rice. Optionally, top with a small pat of butter for extra richness.
⏱️ 1 min