Diablo Of Chicken Recipe

Rinse the long-grain white rice under cold running water until the rinse water runs clear.

In a pot, combine the rinsed rice with 4 cups of water and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand 5 minutes. Fluff with a fork.

In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the Diablo marinade.

Pat the chicken thighs dry and toss with half of the marinade to coat. Let marinate for 15-30 minutes.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken to a plate.

Pour the remaining marinade into the skillet and simmer 2-3 minutes until it thickens into a glaze. Return the chicken to the pan and toss to coat with glaze. Remove from heat.

In the same skillet, add another tablespoon of olive oil if needed. Sauté the sliced onion and red bell pepper for 4-6 minutes until crisp-tender. Season with a pinch of salt.

Transfer vegetables to a plate. Sprinkle with sesame seeds and chopped green onions.

Divide the cooked rice among 4 bowls.

Top each bowl with sliced Diablo chicken and sautéed vegetables.

Garnish with lime wedges and fresh cilantro. Serve immediately.