Chicken Rice for Christmas
Elevate your holiday feast with this festive and aromatic Chicken Rice for Christmas! Featuring tender, golden-seared bone-in chicken thighs nestled atop fragrant jasmine rice infused with coconut milk, warming spices like cinnamon and star anise, and a touch of soy and honey for a savory-sweet twist, this one-pot wonder is as comforting as it is elegant. The addition of fresh garlic and ginger enhances the dish’s depth, while garnishes like sliced green onions, chopped cilantro, and zesty lime wedges bring vibrant, holiday-ready flavors to your table. Perfect for a cozy Christmas dinner, this flavorful recipe is an effortless way to impress your guests while saving time with its simple prep and cook method. Transform your holiday tradition with this swoon-worthy Christmas chicken rice recipe that’s sure to be a new family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Jasmine rice
- 3 cups Chicken stock
- 1 cup Coconut milk
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 2 pieces Bay leaves
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions (sliced for garnish)
- 0.25 cup Cilantro (chopped for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then drain and set aside.
In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
Season the chicken thighs with salt and black pepper. Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, reduce heat to medium and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Add the cinnamon stick, star anise, and bay leaves to the skillet. Cook for 30 seconds to release the aromas.
Stir in the rinsed jasmine rice and sauté for 1 minute to lightly toast the grains.
Pour in the chicken stock and coconut milk, then add soy sauce, honey, and a pinch of salt. Stir well to combine.
Nestle the seared chicken thighs on top of the rice mixture. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the rice is fully cooked and the chicken is tender.
Remove from heat and let the dish rest for 5 minutes with the lid on.
Fluff the rice gently with a fork and remove the cinnamon stick, star anise, and bay leaves.
Garnish with sliced green onions and chopped cilantro. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 5014 mg | 218% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 55.8 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2159 mg | 46% | |
*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.
