Ingredients:

4 bone in Chicken Thighs or 2 Chicken Leg Quarters
4 cloves of garlic (minced)
2 Cups of Jasmine Rice ( Rinsed and drained)
2 1/2 Cups of Chicken Broth
2 Tablespoons Oil

Marinades:

Salt, white pepper
1 Tablespoon ginger juice
1 Teaspoon Chinese wine
1 Teaspoon sesame oil

Sauces:

2 Tablespoons of grated ginger
1 stalk green onion, chopped
2 Tablespoons heated oil

1 Tablespoon Dark Soy Sauce
1 Teaspoon Soy Sauce
1 Teaspoon Sesame oil

Instructions:

Marinate the chicken for 15 minutes.

Put the minced garlic with 2 tablespoons of oil in Zone 2 of the Chef Pan. Place in the oven uncovered and hit the Green Button.

After 5 minutes when the Brava let you know, take out the pan.
Stir the garlic and add in the rinsed rice. Mix well and spread evenly inside the pan. Put the Chef Pan back in uncovered and hit the Green Button.

After about 7 minutes when the Brave let you know, remove the pan and stir the rice. Add in 2 1/2 cups of chicken broth. Mix well and spread evenly inside the Chef Pan. If you have a wire rack that fits inside the Pan, put it inside with the chicken on top. (That way the chicken is being steamed instead of boiled by the broth).

Cover the Chef Pan (Make sure the chicken is not touching the cover inside or the skin will sear). Put the Chef Pan in the Brava and hit the Green Button.

While the chicken and rice is cooking, make the sauces. Put the grated ginger and green onions in a sauce plate. Heat some oil and pour into the ginger/onion. You should hear them sizzling.
Combine the dark soy sauce, soy sauce and sesame oil in a sauce plate.

When Brava notifies you the food is done remove the chicken and cut into pieces.