Steps

1. Pat the chicken thighs dry with paper towels.
   🕒 01:32
2. Season the chicken thighs all over with salt and pepper.
   🕒 01:50
3. Rub in the salt and pepper to let the flavor penetrate the chicken.
   🕒 02:05
4. Cut the chicken thighs into bite-sized pieces. Remove any bony or sinewy parts. This is the key! Remove the less meaty parts, bones, and sinews, and cut into about 6-8 pieces.
   🕒 02:13
5. Lightly coat the cut chicken thighs with all-purpose flour, tapping off any excess. This is the key! If the chicken is still moist, too much flour will stick, so it's important to thoroughly pat it dry beforehand.
   🕒 03:15
6. Heat a frying pan over high heat and add a small amount of oil.
   🕒 03:42
7. Place the chicken thighs skin-side down in the frying pan, then reduce to medium heat and cook. This is the key! First, place one piece to check the heat, then arrange the rest. Cook without moving once the skin-side is down, and wait until it's nicely browned.
   🕒 04:16
8. Flip the chicken thighs over and cook the other side.
   🕒 05:46
9. Wipe off any excess fat that has rendered from the chicken thighs with paper towels.
   🕒 06:05
10. Turn off the heat momentarily.
    🕒 06:34
11. In a bowl, mix the 'Nissin Foods Aoi Do- Ketsu Italian Cooking Sauce (for Chicken Thigh Cacciatore)' with water.
    🕒 06:42
12. Pour the mixed sauce into the frying pan and gently stir to coat everything.
    🕒 06:52
13. Turn the heat back on, cover with a lid, bring to a simmer, then reduce to low heat.
    🕒 07:07
14. Prepare the sea bream (sashimi-grade white fish) and let it come to room temperature for about 30 minutes before cooking.
    🕒 07:36
15. Make cross-shaped incisions on the sea bream. This is the key! The incisions help it cook faster and absorb the sauce flavor better.
    🕒 08:10
16. Add the 'Nissin Foods Aoi Do- Ketsu Italian Cooking Sauce (for Acqua Pazza)' to the frying pan.
    🕒 08:44
17. Place the sea bream skin-side down on top of the sauce.
    🕒 09:03
18. Bring to a boil over high heat, then reduce to low heat.
    🕒 09:37
19. As the sauce reduces, add the cherry tomatoes and simmer briefly.
    🕒 13:36
20. Cook the 'Aoi Do- Ketsu Spaghetti' in a separate pot according to package directions.
    🕒 15:27
21. Toss the cacciatore chicken thighs with the sauce, flipping them as it reduces.
    🕒 10:16
22. To prepare buttered rice, mix butter and parsley into warm cooked rice.
    🕒 10:58
23. Plate the buttered rice and then arrange the cacciatore chicken thighs attractively on top.
    🕒 12:45
24. Serve the acqua pazza in a dish and garnish with lemon slices.
    🕒 18:05
25. Squeeze lemon juice over the acqua pazza for a refreshing change of taste.
    🕒 19:53
26. Add a little Yuzu Kosho or Chili Oil to the cacciatore for a flavor variation.
    🕒 22:22