Here’s a recipe for Creamy Chicken Thighs Barbecue with Fried Rice:

Creamy Chicken Thighs Barbecue:

Ingredients:

– 4 bone-in, skin-on chicken thighs
– Salt and black pepper to taste
– 2 tablespoons olive oil
– 1 cup barbecue sauce
– 1/2 cup heavy cream
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Chopped fresh parsley for garnish

Instructions:

1. Preheat the Oven:
– Preheat your oven to 375°F (190°C).

2. Season and Sear the Chicken:
– Season the chicken thighs with salt and pepper. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken, skin-side down, until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

 – In the same skillet, add minced garlic and sauté for about 30 seconds, or until fragrant. Pour in the barbecue sauce and heavy cream. Stir well to combine.

4. Simmer and Bake:
– Let the sauce simmer for a few minutes until it starts to thicken. Return the seared chicken to the skillet, skin-side up. Spoon some of the sauce over the chicken. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.

5. Garnish and Serve:
– Sprinkle smoked paprika and chopped fresh parsley over the chicken before serving.

Fried Rice:

Ingredients:

– 2 cups cooked and cooled rice (preferably day-old)
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peas, carrots, corn)
– 2 eggs, lightly beaten
– Green onions, chopped, for garnish

Instructions:

1. Preheat a Wok or Large Skillet:
– Heat the vegetable oil in a wok or large skillet over medium-high heat.

2. Stir-Fry Vegetables:
– Add the minced garlic and stir-fry for about 30 seconds. Add the mixed vegetables and stir-fry for another 2-3 minutes, or until they are tender.

3. Push Vegetables to the Side:
– Push the vegetables to one side of the wok or skillet.

4. Scramble the Eggs:
– Pour the beaten eggs into the empty side of the wok. Allow them to cook for a few seconds, then scramble them until fully cooked.

5. Combine with Rice:
– Add the cooked and cooled rice to the wok. Pour the soy sauce and oyster sauce over the rice. Stir everything together until well combined.

6. Serve Hot:
– Garnish with chopped green onions and serve hot.

Serve the Creamy Chicken Thighs Barbecue alongside the Fried Rice for a delicious and satisfying meal!

(Note: Adjust seasoning and ingredients to your taste preferences.)