Cơm Gà Nướng / Baked Chicken with Rice
Prepared by MuaMe
Modification by JS

Marinadedchicken pieces with minced onion, minced garlicandhoney, then left chicken pieces overnight in refrigerator.
per serve: 1 cuprice, 1 cup chicken broth, 1/2milk

* use one frying pan and brown the chicken pieces; save the breasts last; keep warm

* into the frying pan saute' the spices and onion until fragrant; then deglaze the pan with chicken broth or hot water, making sure all the fond from the pan is dissolved, then add all liquid from the recipe;

* add rice and cook on stove top for about 5 minutes, medium heat, while preheat the oven to 400F. This is the time you really cook the rice;

* add browned chicken dark meat; stir then into the oven, cover with a lid or aluminum foil.

* 15 minutes later, add the browned chicken breasts; cover again; reduce the oven temperature setting to 350F

* 10 - 15 minutes before timed cooking, take the lid off for browning of the top for better flavor. At this phase, you can adjust to your liking, such as other component, making it drier or more tender. in case needed, remove the chicken breasts and keep warm.

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