One Pot Chicken and Rice
One Pot Chicken and Rice
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
For the Rice
- 1 tablespoon neutral oil, such as avocado oil
- 3 garlic, minced
- 1 tablespoon ginger, grated
- 2 cups jasmine rice, thoroughly rinsed
- 2 1/2 cups chicken stock, or water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce, for color
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Garnish
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 2 tablespoons of low sodium soy sauce, 1 teaspoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1/2 teaspoon of black pepper, and 1 tablespoon of cornstarch. Mix well to ensure all chicken pieces are coated. Marinate for at least 30 minutes.
⏱️ 5 min
- 2
Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat. Add the remaining 3 minced garlic cloves and 1 tablespoon of grated ginger. Sauté until fragrant, about 1 minute.
⏱️ 2 min
- 3
Add the marinated chicken pieces to the pot in a single layer. Cook for a few minutes on each side until lightly browned. It is not necessary to cook the chicken all the way through at this stage.
⏱️ 6 min
- 4
Add the thoroughly rinsed jasmine rice to the pot, spreading it evenly around the chicken. Pour in 2 1/2 cups of chicken stock (or water). Stir in an additional 2 tablespoons of low sodium soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Stir gently to combine everything.
⏱️ 5 min
- 5
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until the liquid has been absorbed and the rice is cooked.
⏱️ 20 min
- 6
Turn off the heat and let the pot rest, still covered, for 10 minutes. This allows the rice to steam further and become fluffy.
⏱️ 10 min
- 7
Remove the lid, fluff the chicken and rice with a fork, and garnish generously with sliced green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Chicken and Rice
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
For the Rice
- 1 tablespoon neutral oil, such as avocado oil
- 3 garlic, minced
- 1 tablespoon ginger, grated
- 2 cups jasmine rice, thoroughly rinsed
- 2 1/2 cups chicken stock, or water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce, for color
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Garnish
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 2 tablespoons of low sodium soy sauce, 1 teaspoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1/2 teaspoon of black pepper, and 1 tablespoon of cornstarch. Mix well to ensure all chicken pieces are coated. Marinate for at least 30 minutes.
⏱️ 5 min - 2
Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat. Add the remaining 3 minced garlic cloves and 1 tablespoon of grated ginger. Sauté until fragrant, about 1 minute.
⏱️ 2 min - 3
Add the marinated chicken pieces to the pot in a single layer. Cook for a few minutes on each side until lightly browned. It is not necessary to cook the chicken all the way through at this stage.
⏱️ 6 min - 4
Add the thoroughly rinsed jasmine rice to the pot, spreading it evenly around the chicken. Pour in 2 1/2 cups of chicken stock (or water). Stir in an additional 2 tablespoons of low sodium soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Stir gently to combine everything.
⏱️ 5 min - 5
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until the liquid has been absorbed and the rice is cooked.
⏱️ 20 min - 6
Turn off the heat and let the pot rest, still covered, for 10 minutes. This allows the rice to steam further and become fluffy.
⏱️ 10 min - 7
Remove the lid, fluff the chicken and rice with a fork, and garnish generously with sliced green onions before serving.
⏱️ 2 min