A Different Way to Make Chicken Rice
Reimagine your weeknight dinner routine with "A Different Way to Make Chicken Rice," a one-pot marvel that blends simplicity with bold, aromatic flavors. This recipe takes tender, golden-seared chicken thighs and pairs them with fragrant jasmine rice infused with garlic, ginger, soy sauce, and sesame oil, all cooked together in a rich chicken stock for maximum flavor. The rice soaks up every savory drop while delivering a light, fluffy texture. Topped with vibrant green onions and served alongside crisp cucumber slices and tangy lime wedges, this dish strikes the perfect balance of hearty and refreshing. With just 15 minutes of prep time and minimal cleanup, it's the ultimate comfort food for busy nights. Perfect for fans of Asian-inspired dinners, this elevated twist on chicken and rice will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 cups long-grain jasmine rice
- 3 cups unsalted chicken stock
- 4 cloves garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 4 pieces green onions (sliced, green and white parts separated)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 piece cucumber (sliced, for serving)
- 1 piece lime wedges (for garnish)
Instructions
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Set aside to drain.
Season the chicken thighs on both sides with salt and pepper.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Place the chicken thighs, skin-side down, into the pot and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the minced garlic, grated ginger, and white parts of the sliced green onions. Sauté for 2-3 minutes until fragrant.
Add the rinsed and drained jasmine rice to the pot. Stir to coat the rice with the aromatics and oil, cooking for 1-2 minutes.
Pour in the chicken stock, soy sauce, and sesame oil. Stir well to combine.
Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice. Bring the contents to a simmer.
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes without lifting the lid.
After 20 minutes, remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the rice to finish steaming.
Remove the lid and fluff the rice with a fork. Garnish with the green parts of the green onions.
Serve the chicken rice hot with sliced cucumber and lime wedges on the side for a refreshing accompaniment.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.7 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
