• olive oil
• 1–1½ pounds bone-in, skin-on chicken thighs (about 4 thighs)
• Kosher salt
• 1 onion, thinly sliced
• 8 cloves garlic, crushed
• 1½ cups basmati rice
• 1 lemon
• 1 28-oz can whole peeled tomatoes
• 1½ cups chicken broth
• ⅓ cup Momofuku Sweet & Spicy Korean BBQ Sauce
• cilantro, to garnish (optional)

Heat oven to 400°F. 

Heat 2 tablespoons of olive oil in a large skillet. Season chicken with Kosher salt on each side, then add skin side-down into the pot and cook until it’s browned and easily releases from the pot, about 8–10 minutes. (There’s no need to let the pot heat—the chicken skin will release as it’s browned.) Flip and cook for another 3 minutes on the other side and remove from the pot. 

Add onion and crushed garlic and season with Kosher salt, then cook for 6-8 minutes until softened. Add rice, season with Kosher salt, and cook for another 2–3 minutes until the rice is starting to brown. 

Cut lemon in half, and squeeze one of the lemon halves into the skillet. Using kitchen shears, cut up the tomatoes in the can, then add to the pot. Add broth and Momofuku Sweet & Spicy Korean BBQ Sauce and bring the mixture to a boil. Nestle chicken back into the liquid, leaving the skin exposed. Drizzle the top of each piece of chicken with about a teaspoon of Sweet & Spicy Korean BBQ Sauce. Cut the remaining lemon half into slices and arrange the slices around the chicken. 

Transfer the pot to the oven, uncovered, and bake for 20–25 minutes, until the rice is cooked through and most of the liquid has been absorbed. Remove from the oven and let it sit for 5 minutes. 

Top with cilantro, if desired, and serve.