Description
This one pot chicken and rice recipe is a flavorful, comforting dish combining tender, seared chicken thighs with fragrant jasmine rice cooked in savory bone broth and aromatic ginger and garlic. Finished with a zesty ginger scallion oil sauce, it’s an easy, hearty meal that requires minimal cleanup.
Ingredients
Chicken and Rice
- 6-8 bone-in, skin-on chicken thighs
- 1 ¾ cups bone broth (or substitute with chicken stock or water)
- 1 cup jasmine rice
- 3 inches ginger, sliced
- 2 tbsp minced garlic
- 1 tbsp fish sauce (or substitute soy sauce or tamari)
- ¼ cup avocado oil (or any neutral oil)
- 4 stalks green onions, finely chopped (white and green parts separated)
- 1 tsp salt
Scallion Oil Sauce
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ¼ cup avocado oil (or any neutral oil)
- White parts of 4 green onions, minced
- Green parts of 4 green onions, minced
- 1 tsp salt
Instructions
- Trim the Chicken: Remove any excess fat from the chicken thighs to ensure even cooking and prevent flare-ups during searing.
- Rinse the Rice: Use a fine-mesh sieve to rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents rice from becoming gummy.
- Prepare Aromatics: Peel and slice the ginger; mince garlic and separate green onion white and green parts. Set aside for use in different steps.
- Sear the Chicken: Heat 2 tablespoons of oil in a large skillet with a lid over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 3-4 minutes per side. Work in batches if necessary. Remove chicken and set aside.
- Sauté the Aromatics: Discard some of the excess chicken fat, leaving about 2 tablespoons in the pan. Add sliced ginger, then the minced shallot and garlic, cooking until fragrant to build flavor.
- Toast the Rice: Add the rinsed jasmine rice to the skillet. Stir continuously for 2-3 minutes to coat the rice grains with oil and aromatics, enhancing its flavor.
- Add the Liquid: Pour in the bone broth or chicken stock and bring the mixture to a boil.
- Simmer: Once boiling, reduce heat to a gentle simmer. Stir in the fish sauce (or soy sauce) for seasoning. Nestle the seared chicken along with any juices back into the skillet.
- Cook Covered: Cover the skillet with a lid and let everything simmer for 20 minutes, allowing chicken to cook through and rice to absorb liquid.
- (Optional) Broil for Crispiness: For crispy skin, place the skillet under a broiler for 3 minutes until the chicken’s skin develops a nice golden color. Watch carefully to avoid burning.
- Prepare Scallion Oil Sauce - Heat Oil: In a small pot, heat ¼ cup of oil over medium heat. Add minced ginger and garlic and cook until lightly golden but not burnt, infusing the oil with flavor.
- Cook Green Onion Whites: Stir in the white parts of the green onions and cook for another 2 minutes to soften and mellow flavor.
- Finish Sauce: Turn off heat and stir in the green parts of the green onions. Season with 1 teaspoon salt for balance.
- Check Doneness: Ensure the chicken has reached an internal temperature of 165°F and that the rice is tender and cooked through.
- Serve: Serve the chicken and rice hot, drizzled generously with the ginger scallion oil sauce for added aroma and depth of flavor.
Notes
- Bone broth adds richness but water or chicken stock can be used as a substitute.
- Rinsing the rice helps prevent it from becoming sticky or gummy.
- Broiling is optional but recommended for crispy chicken skin.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- The scallion oil sauce can be made ahead and refrigerated for up to 2 days.
- Avocado oil or any neutral oil works well due to high smoke point.
- Fish sauce adds umami but can be substituted with soy sauce or tamari for gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
