BakeAwayGirl

 This particular recipe started as a chicken thigh recipe. However we were making something with chicken already that week and wanted to change it up. I suggested pork, and Jeff immediately decided on pork shoulder. Now, I can't imagine it any other way. Chili Soy Pork Adapted from  here 2lbs pork shoulder, cut into bite sized pieces 1/4 cup soy sauce 2 tablespoons gochujang 2 tablespoons spicy chili sauce 1/4 cup oyster sauce 1 tablespoon garlic powder 1 cup scallions, diced Cut the pork into bite sized pieces and place in a ziplock bag or a bowl Combine soy sauce, gochujang, chili sauce, oyster sauce, garlic and scallions. Whisk together and pour over pork, coating well. Marinate at minimum 1 hour, recommend overnight. Preheat the oven to 425F. Add oil to a hot pan and sear each side of the pork for 1-2 minutes, or until browned. Remove from pan onto a cookie sheet. Cook in the oven for about 20 minutes. Sprinkle with sesame seeds and serve over rice with veggies of your cho...

 Definitely the hit of the season. Easy, quick, cheap, and SO delicious. This is definitely going to be a favorite in our house. Notes: it is enough for us for now... but in the near future, we will need a lot more. The rice is delicious because the chicken cooks in it, so unfortunately, we can't just make more rice. It could be done in the oven, though, so you could easily bake a second dish. Cilantro Lime Chicken & Rice Adapted from here 2-3 tbsp olive oil 4-6 chicken thighs, bone-in, skin-on Salt Pepper 3 cups chicken broth 2 cups jasmine or basmati rice 2 tbsp butter Garlic powder 2 limes, juiced 1/3 cup cilantro, finely diced Coat the bottom of the Dutch oven with oil. Sprinkle salt and pepper liberally over both sides of your chicken. Arrange the chicken in the oil of the Dutch oven, skin side down. Turn on medium heat. Cook chicken 8-10 minutes, untouched, or until skin releases easily from pan. Flip and cook an additional 3-5 minutes. Remove chicken from pot and turn he...