- 5-6 chicken thighs (excess fat trimmed)
- 1/2 cup bbq sauce
- 1 cup basmati or jasmine rice
- 2 cups chicken stock
- 1-2 cups shredded purple cabbage
- 1 lime
- 1/2 cup chopped cilantro
- Coarse salt
- Hamburger pickles
- Ranch dressing
- Extra bbq sauce
- Combine the chicken and bbq sauce in a bowl, along with a pinch of salt. Toss to coat and let it sit as long as you want. An hour up to overnight.
- Cook the rice in a rice cooker or stove top with the chicken stock and a pinch of salt until done. Fluff with a fork.
- In a medium bowl, combine the shredded cabbage with the chopped cilantro and juice from half the lime. Add a pinch of salt and toss to incorporate.
- Sear the chicken thighs in a skillet on a medium heat for six minutes per side, until nice and charred. Add a splash or two of water to insure the sauce doesn't burn in the pan. Let the chicken rest a few minutes, then give a rough chop.
- In bowls, pile on the rice, chopped chicken, slaw, pickles, and a good drizzle of ranch and bbq sauce. Devour.
- Serves four.
Our monthly recipe contributor Bev Weidner is wildly loved in Kansas City and makes cooking simple for anyone. For all of her recipes to date, you can check out her food blog: bevcooks.com
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