Chicken Caesar-ish Recipe

Cook miso brown rice

Rinse the 1.5 cups short-grain brown rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice and 3 cups water and bring to a boil over high heat. Reduce heat to a low simmer, cover and cook 40–45 minutes until tender and water is absorbed. Remove from heat and let sit, covered, 10 minutes. Meanwhile, in a small bowl whisk together 1.5 tbsp white miso, 1 tbsp unsalted butter and 1 tsp soy sauce until smooth. Fluff the cooked rice with a fork, then gently fold in the miso-butter mixture until evenly distributed. Keep warm.

Prep and roast

Preheat oven to 425°F (220°C). Pat 4 chicken thighs dry with paper towel. In a small bowl combine 1.5 tbsp olive oil, 1 tsp garlic powder, 0.5 tsp smoked paprika, 1 tsp kosher salt and 0.5 tsp black pepper. Rub the mixture evenly over the chicken (under the skin where possible). Place thighs skin-side up on a rimmed baking sheet or in an ovenproof skillet. Roast for 25–30 minutes until skin is crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Rest 5 minutes before slicing into bite-sized pieces.

Saute and glaze

While the chicken roasts, heat 1 tbsp neutral oil and 1 tsp sesame oil in a large skillet over medium-high heat. Add 4 cups broccoli florets and cook, stirring occasionally, 4–5 minutes until bright green and starting to brown. Stir together 1.5 tbsp rice vinegar, 1 tbsp honey, 1 tsp soy sauce, 0.25 tsp red pepper flakes and 0.5 tsp kosher salt. Pour the sauce over the broccoli and cook 1–2 minutes more until sauce reduces slightly and coats the broccoli. Transfer to a bowl and keep warm.

Assemble the greens

In a large bowl combine 3 cups chopped romaine, 1 cup shredded radicchio (or mixed bitter leaves), 2 tbsp sliced green onions, 0.25 cup toasted pepitas (or chopped toasted almonds) and 2 tbsp fried shallots. Toss gently to mix. This component will be dressed lightly with the buttermilk Caesar before plating.

Make dressing

In a medium bowl whisk together 0.5 cup low-fat buttermilk, 0.25 cup mayonnaise, 2 tbsp grated Parmesan, 0.5 tsp anchovy paste, 0.5 tsp Dijon mustard, 1 tbsp lemon juice and 1 grated garlic clove. Season with 0.25 tsp black pepper and 0.25 tsp salt. Taste and adjust — add a little more lemon for brightness or a splash more buttermilk to thin. Refrigerate until ready to use.

Cook frico

Line a baking sheet with parchment or use a large nonstick skillet. Heat the skillet (or preheat oven to 375°F/190°C). For stovetop: sprinkle about 2–3 tbsp of the grated Parmesan in a thin even circle in the skillet and cook over medium heat 2–3 minutes until edges turn golden and cheese melts into a lacy crisp. Carefully lift with a spatula onto paper towels to cool and harden; repeat to make 4-6 discs. For oven: on a parchment-lined sheet, place small mounds (2–3 tbsp each) spaced apart and bake 5–7 minutes until golden. While still warm, you can shape over a rolling pin for a bowl shape. Grind 0.25 tsp black pepper into remaining cheese before forming if desired.

Toss the Crunchy Bunch greens lightly with about 3 tbsp of the buttermilk Caesar dressing (reserve remaining dressing for serving). Place a generous scoop of the warm miso brown rice in each serving bowl (serves 4). Arrange a portion of dressed greens to one side, add several pieces of roasted chicken, and a helping of sweet & sour broccoli. Break a Parmesan frico into shards and garnish on top. Sprinkle 1 tbsp extra grated Parmesan over each bowl and a teaspoon of chopped parsley if using. Serve with a lemon wedge on the side and the remaining dressing for drizzling.