Steam-Roasted Chicken Thigh with Bell Peppers
- Cook
- 8 min
⅓ lb chicken thigh, boneless, skin-on, cut into 2” pieces
1 medium red pepper, seeded, cut into 2” pieces
1 teaspoon kosher salt
1 tablespoon vegetable oil
Equipment
Drop Lid
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, place chicken skin-side down, then add red pepper and sprinkle with salt.
Sear over medium heat for 1 ½ minutes. Then, place the drop lid directly on the ingredients and steam-roast over low heat for 3 minutes. Remove the drop lid and turn the chicken over. Replace the drop lid and continue steam-roasting over low heat for another 3 minutes, or until the chicken is thoroughly cooked.
This dish can be enjoyed as is or served with the Pickled Plum and Egg Yolk Sauce
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