Hawaiian Plate Lunch

Step 1

Cut the chicken thighs into 2-inch pieces, removing any visible fat. Place the pieces on a cutting board and chop straight down through the meat until you have bite-sized chunks.

Step 2

Slice the Portuguese sausage into 1/4-inch-thick rounds, cutting straight across the length like slicing a coin from a roll.

Step 3

Measure out the rice, soy sauce, brown sugar, and water into separate small bowls so they are ready to add.

Step 4

Place a large 12-inch skillet over medium-high heat for 90 seconds until the bottom feels hot when you hover your hand 2 inches above it.

Step 5

Add 1 tablespoon of olive oil to the hot skillet, tilting the pan to coat the bottom evenly. The oil should shimmer and slide quickly across the surface.

Step 6

Pour the chicken pieces into the skillet in a single layer. Do not stir; let them sit for 3 minutes until the undersides turn golden brown and release easily from the pan.

Step 7

Stir the chicken pieces once, pushing them to one side of the skillet. Scatter the sausage slices on the empty side of the pan and cook without stirring for 2 minutes.

Step 8

Stir the chicken and sausage together, breaking up any stuck pieces from the bottom of the pan with a wooden spoon, cooking for 2 more minutes.

Step 9

Pour in the 2 cups of water and stir, then add the soy sauce and brown sugar, stirring until the sugar dissolves completely.

Step 10

Add the rice directly to the skillet, stirring once to combine all ingredients evenly.

Step 11

Bring the mixture to a boil over medium-high heat, then immediately reduce heat to low, cover the skillet with a lid or foil, and cook for 18 minutes without peeking.

Step 12

Remove from heat and let sit covered for 5 minutes. The rice should be tender and the liquid fully absorbed.

Step 13

Fluff the rice and meat mixture with a fork, breaking up any clumps. Divide into serving bowls and serve immediately.