One Pot Cheat Chicken Rice
One Pot Cheat Chicken Rice
Ingredients
For the Chicken Rice
- 2 tablespoons vegetable oil
- 3 garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 spring onions, cut into 4 cm lengths
- 2 cups jasmine rice, rinsed
- 1 1/2 tablespoons BestoftheBone Turmeric & Ginger Chicken Bone Broth Concentrate
- 2 cups water
- 3 boneless chicken thighs, skin on
- as needed salt, to taste
- as needed white pepper, to taste
For the Ginger Garlic Spring Onion Oil
- 2 spring onions, finely chopped
- 1/2 tablespoon ginger, minced
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
To Serve
- as needed cucumber, sliced
- as needed coriander
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Drain the rice well and set aside.
⏱️ 3 min
- 2
In a liquid measuring cup or small bowl, combine the 1 1/2 tablespoons of BestoftheBone Turmeric & Ginger Chicken Bone Broth Concentrate with 2 cups of water. Stir well until the concentrate is fully dissolved.
⏱️ 2 min
- 3
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 4
Add the 3 finely chopped garlic cloves, 1 tablespoon of finely chopped ginger, and the 2 spring onions (cut into 4 cm lengths) to the pot. Sauté for 1 to 2 minutes, stirring occasionally, until the aromatics are fragrant.
⏱️ 2 min
- 5
Add the rinsed and drained rice to the pot with the sautéed aromatics. Stir to combine the rice with the garlic, ginger, and spring onions.
⏱️ 1 min
- 6
Pour the prepared bone broth and water mixture into the pot with the rice. Stir gently to ensure all ingredients are evenly distributed at the bottom of the pot.
⏱️ 1 min
- 7
Season the 3 boneless chicken thighs with salt and white pepper on both sides, to taste.
⏱️ 2 min
- 8
Carefully place the seasoned chicken thighs directly on top of the rice mixture in the pot, skin-side up if applicable.
⏱️ 1 min - 9
Cover the pot tightly with a lid. Reduce the heat to medium-low and cook for 20 to 22 minutes, or until the rice is tender and the chicken is just cooked through (internal temperature of 165°F).
⏱️ 22 min
- 10
While the chicken rice is cooking, prepare the ginger garlic spring onion oil. In a small, heatproof bowl, combine the 2 finely chopped spring onions, 1/2 tablespoon of minced ginger, 1/2 tablespoon of minced garlic, and 1/2 teaspoon of salt.
⏱️ 5 min
- 11
Heat 1/4 cup of vegetable oil in a separate small pot or pan over medium-high heat until it is shimmering and hot (just before it starts to smoke).
⏱️ 2 min
- 12
Carefully pour the hot oil over the mixture in the bowl. It will sizzle and release a fragrant aroma. Mix well with a spoon.
⏱️ 1 min
- 13
Once the chicken rice is cooked, turn off the heat. Remove the chicken thighs from the pot and set them aside on a cutting board. Re-cover the pot with the lid and let the rice sit undisturbed for 5 minutes to steam and finish cooking.
⏱️ 5 min
- 14
After the 5-minute rest, gently fluff the cooked rice in the pot with a spoon or spatula.
⏱️ 1 min
- 15
Slice the cooked chicken thighs into desired pieces.
⏱️ 2 min
- 16
Serve the aromatic rice in individual bowls. Arrange the sliced chicken and sliced cucumber alongside the rice. Drizzle generously with the prepared ginger garlic spring onion oil and garnish with fresh coriander.
⏱️ 2 min
Kitchen Tools
One Pot Cheat Chicken Rice
For the Chicken Rice
- 2 tablespoons vegetable oil
- 3 garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 spring onions, cut into 4 cm lengths
- 2 cups jasmine rice, rinsed
- 1 1/2 tablespoons BestoftheBone Turmeric & Ginger Chicken Bone Broth Concentrate
- 2 cups water
- 3 boneless chicken thighs, skin on
- as needed salt, to taste
- as needed white pepper, to taste
For the Ginger Garlic Spring Onion Oil
- 2 spring onions, finely chopped
- 1/2 tablespoon ginger, minced
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
To Serve
- as needed cucumber, sliced
- as needed coriander
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Drain the rice well and set aside.
⏱️ 3 min - 2
In a liquid measuring cup or small bowl, combine the 1 1/2 tablespoons of BestoftheBone Turmeric & Ginger Chicken Bone Broth Concentrate with 2 cups of water. Stir well until the concentrate is fully dissolved.
⏱️ 2 min - 3
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 4
Add the 3 finely chopped garlic cloves, 1 tablespoon of finely chopped ginger, and the 2 spring onions (cut into 4 cm lengths) to the pot. Sauté for 1 to 2 minutes, stirring occasionally, until the aromatics are fragrant.
⏱️ 2 min - 5
Add the rinsed and drained rice to the pot with the sautéed aromatics. Stir to combine the rice with the garlic, ginger, and spring onions.
⏱️ 1 min - 6
Pour the prepared bone broth and water mixture into the pot with the rice. Stir gently to ensure all ingredients are evenly distributed at the bottom of the pot.
⏱️ 1 min - 7
Season the 3 boneless chicken thighs with salt and white pepper on both sides, to taste.
⏱️ 2 min - 8
Carefully place the seasoned chicken thighs directly on top of the rice mixture in the pot, skin-side up if applicable.
⏱️ 1 min - 9
Cover the pot tightly with a lid. Reduce the heat to medium-low and cook for 20 to 22 minutes, or until the rice is tender and the chicken is just cooked through (internal temperature of 165°F).
⏱️ 22 min - 10
While the chicken rice is cooking, prepare the ginger garlic spring onion oil. In a small, heatproof bowl, combine the 2 finely chopped spring onions, 1/2 tablespoon of minced ginger, 1/2 tablespoon of minced garlic, and 1/2 teaspoon of salt.
⏱️ 5 min - 11
Heat 1/4 cup of vegetable oil in a separate small pot or pan over medium-high heat until it is shimmering and hot (just before it starts to smoke).
⏱️ 2 min - 12
Carefully pour the hot oil over the mixture in the bowl. It will sizzle and release a fragrant aroma. Mix well with a spoon.
⏱️ 1 min - 13
Once the chicken rice is cooked, turn off the heat. Remove the chicken thighs from the pot and set them aside on a cutting board. Re-cover the pot with the lid and let the rice sit undisturbed for 5 minutes to steam and finish cooking.
⏱️ 5 min - 14
After the 5-minute rest, gently fluff the cooked rice in the pot with a spoon or spatula.
⏱️ 1 min - 15
Slice the cooked chicken thighs into desired pieces.
⏱️ 2 min - 16
Serve the aromatic rice in individual bowls. Arrange the sliced chicken and sliced cucumber alongside the rice. Drizzle generously with the prepared ginger garlic spring onion oil and garnish with fresh coriander.
⏱️ 2 min