Brothy Rice with Spicy Chicken
Brothy Rice with Spicy Chicken
Ingredients
For the Spicy Chicken
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic, minced
- 1 teaspoon fried chili flakes
- 2 tablespoons dark soy sauce
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 1 tablespoon sesame oil
For the Broth
- 1 inch fresh ginger, sliced
- 1/2 white onion, quartered
- 2 green onions, chopped
- 2 jalapeño peppers, sliced (1 green, 1 red if available)
- 3 dried kaffir lime leaves
- 1 teaspoon umami paste
- 4 cups water
- 1/2 chicken bouillon cube
- 1 tablespoon unsalted butter
- 1/4 cup coconut cream
- 1/4 cup fresh basil leaves, roughly chopped
For Serving
- 4 cups cooked basmati rice, hot
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, combine the chicken thighs with salt, black pepper, minced garlic, fried chili flakes, dark soy sauce, honey, and Sriracha. Mix thoroughly to ensure the chicken is evenly coated. Let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min
- 2
Heat sesame oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the seasoned chicken thighs skin-side down. Cook for 6-8 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken and cook for another 5-7 minutes, or until cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a cutting board, reserving the pan with drippings.
⏱️ 15 min
- 3
Reduce the heat to medium. To the same pan with the chicken drippings, add the sliced ginger, quartered white onion, chopped green onions, sliced jalapeño peppers, kaffir lime leaves, and umami paste. Sauté for 3-5 minutes, stirring occasionally, until the vegetables soften slightly and become fragrant.
⏱️ 5 min
- 4
Pour in the water and add the chicken bouillon cube to the pan. Bring the mixture to a simmer, then reduce the heat to low, cover, and let the broth cook for 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 5
After 30 minutes, remove the kaffir lime leaves and large pieces of ginger and onion from the broth. Stir in the butter and coconut cream until fully melted and combined. Add the fresh basil leaves, stir gently, and cover the pan. Let it simmer for another 2-3 minutes to infuse the basil flavor.
⏱️ 5 min
- 6
While the broth finishes, slice the cooked chicken thighs into 1/2-inch thick pieces.
⏱️ 3 min
- 7
To serve, divide the hot cooked basmati rice among four serving bowls. Arrange the sliced chicken thighs on top of the rice. Ladle a generous amount of the hot brothy sauce over the chicken and rice. Garnish with sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brothy Rice with Spicy Chicken
For the Spicy Chicken
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic, minced
- 1 teaspoon fried chili flakes
- 2 tablespoons dark soy sauce
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 1 tablespoon sesame oil
For the Broth
- 1 inch fresh ginger, sliced
- 1/2 white onion, quartered
- 2 green onions, chopped
- 2 jalapeño peppers, sliced (1 green, 1 red if available)
- 3 dried kaffir lime leaves
- 1 teaspoon umami paste
- 4 cups water
- 1/2 chicken bouillon cube
- 1 tablespoon unsalted butter
- 1/4 cup coconut cream
- 1/4 cup fresh basil leaves, roughly chopped
For Serving
- 4 cups cooked basmati rice, hot
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, combine the chicken thighs with salt, black pepper, minced garlic, fried chili flakes, dark soy sauce, honey, and Sriracha. Mix thoroughly to ensure the chicken is evenly coated. Let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min - 2
Heat sesame oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the seasoned chicken thighs skin-side down. Cook for 6-8 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken and cook for another 5-7 minutes, or until cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a cutting board, reserving the pan with drippings.
⏱️ 15 min - 3
Reduce the heat to medium. To the same pan with the chicken drippings, add the sliced ginger, quartered white onion, chopped green onions, sliced jalapeño peppers, kaffir lime leaves, and umami paste. Sauté for 3-5 minutes, stirring occasionally, until the vegetables soften slightly and become fragrant.
⏱️ 5 min - 4
Pour in the water and add the chicken bouillon cube to the pan. Bring the mixture to a simmer, then reduce the heat to low, cover, and let the broth cook for 30 minutes to allow the flavors to meld.
⏱️ 30 min - 5
After 30 minutes, remove the kaffir lime leaves and large pieces of ginger and onion from the broth. Stir in the butter and coconut cream until fully melted and combined. Add the fresh basil leaves, stir gently, and cover the pan. Let it simmer for another 2-3 minutes to infuse the basil flavor.
⏱️ 5 min - 6
While the broth finishes, slice the cooked chicken thighs into 1/2-inch thick pieces.
⏱️ 3 min - 7
To serve, divide the hot cooked basmati rice among four serving bowls. Arrange the sliced chicken thighs on top of the rice. Ladle a generous amount of the hot brothy sauce over the chicken and rice. Garnish with sesame seeds.
⏱️ 2 min