60g vegetable oil
4 chicken thighs, boneless, skin on
140g onion, finely chopped
3 cloves garlic, minced
15g tomato paste
60g white miso
15g smoked paprika
80g smoked mushroom garum
600g vegetable broth (or other broth; water is also ok)
200g short grain rice
10g parsley, finely chopped
1 clove garlic, grated or micro-planed
In a wide, shallow pan, add the vegetable oil and place over medium-high heat. Season the chicken thighs generously with the sea salt. When the oil begins to shimmer, carefully add the chicken thighs to the pan, skin-side down. Sear the chicken, undisturbed, until the skins have turned deep brown and crispy, about 4 minutes. Remove the chicken from the pan and set aside on a plate. Reduce the heat to low.
Add the onion and garlic to the pan and cook until the onions are soft and translucent. Stir in the tomato paste and cook for 5 minutes, or until the mixture takes on a rusty brown color. Add the vegetable broth, salt, smoked mushroom garum, paprika, and miso and increase the heat to high, stirring to evenly combine the ingredients.
When the liquid begins to boil, add the short grain rice, and stir briefly just to make sure the rice is in an even layer. From this point, do not stir the rice for the duration of the cooking.
Turn the liquid down to a simmer, add the chicken thighs to the pan with the raw, flesh side down. Continue to cook the rice at a steady simmer until the liquid has cooked out and the rice is tender. Continue cooking the contents just until the smell of burnt rice becomes detectable, about 20-25 minutes. Turn off the stove and let the pan sit, off the heat, for 5 minutes. Garnish with chopped parsley.
Combine the mayonnaise with garlic and mix well.
Using a spatula, scoop portions of rice onto your plate, making sure to scrape up the crispy layer of rice from the bottom of the pan. Top each portion with chicken. Top the rice and chicken with a spoonful of garlic mayonnaise.