Steps

1. Finely chop 6 cloves of garlic (30g).
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2. Finely chop 1/2 onion (120g). [Pro Tip!] Adding onion increases sweetness and volume, making the paella even more delicious.
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3. Heat 2 tbsp olive oil in a frying pan over medium heat.
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4. Season both sides of 1 chicken thigh (350g) with 2 pinches of salt.
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5. Place the chicken skin-side down in the pan and cook over medium-high heat until the skin is crispy and browned. [Pro Tip!] Thoroughly searing the skin enhances its aroma and transfers umami to the rice later. Press down on the part you want to sear well.
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6. Once the chicken skin is browned, remove the chicken from the pan.
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7. To the oil remaining in the pan (olive oil and chicken umami) after removing the chicken, add the minced garlic and sauté until fragrant.
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8. Once the garlic is slightly colored, add the minced onion and sauté until softened.
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9. Add 1.5 go uncooked rice to the pan without rinsing, and stir-fry it, allowing the rice to absorb the chicken fat and olive oil well. Be careful not to burn the rice. [Pro Tip!] Not rinsing the rice leaves the starch, resulting in a firmer texture.
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10. Add 480cc water, 2 tsp chicken stock granules, and 2 pinches of salt, mix, and bring to a boil. [Pro Tip!] Using chicken stock granules maximizes the chicken's umami. If you prefer a lighter taste, reduce the salt.
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11. Once boiling, reduce heat to medium (around 3 on a heat level indicator). Place the reserved chicken thigh on top of the rice without cutting it. [Pro Tip!] Adding the flavorful juices released from the chicken also enhances the taste.
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12. Cover and cook for 16 minutes.
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13. After 16 minutes, open the lid. If you want crispy burnt bits (okoge), increase the heat slightly and cook for another 2-3 minutes to form the okoge.
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14. Cut the cooked chicken into your desired size and heartily mix it with the rice.
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15. Generously sprinkle black pepper to taste over the entire dish.
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16. For a flavor variation, lightly drizzle ponzu sauce to taste. [Pro Tip!] The acidity and aroma of ponzu sauce pair exceptionally well with the fragrant okoge and the umami of the chicken paella.
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