- 1 skin-on bone-in chicken leg
- 6 ounces salmon filet
- 3 tablespoon olive oil
- kosher salt
- 2 tablespoon black pepper
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 1 tablespoon garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp honey
- 1 tablespoon McCormick Chipotle Chili Powder
- 1 tsp McCormick Old Bay Seasoning
- 1 cup Tilda basmati rice
- 3 tablespoon chopped spring onions for garnish
Heat oven to 425 degrees.
Prepare the salmon: Mix rice flour and cornstarch. Add paprika, salt, garlic powder, chipotle powder, honey with a little water into the flour mixture. Pat salmon dry and rub this mixture on the salmon. Keep aside for 10-15 mins
If using raw rice, cook rice. Rinse rice till water runs clear. Heat 1 & ½ cups of water. Season with salt and pour rinsed rice into the water. Cook with a tight fitting lid covered for 13 mins. Let it sit for 5 minutes before opening the lid. If using leftover rice, omit the step.
While the rice is cooking, pat the chicken dry and rub chicken leg with salt and black pepper.
Heat 1 tbsp oil in a cast iron pan and put the chicken leg skin side down. Cook each side till golden brown and crispy for about 6-7 minutes. Roast in the oven till for 15 mins till juices run clear.
Heat 1 tbsp oil in a cast iron pan and cook salmon till done, flipping once. Let the cast iron do its job. Don’t flip too soon. Rest salmon for a few mins before cutting it into pieces for the fried rice.
In a non stick pan, add 1 tbsp oil and quickly add the salmon bits followed by bay seasoning and 1 tbsp black pepper. Add 1 cup cooked rice. Mix. Garnish with spring onions. Pour rice on a plate. Serve with chicken leg.