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Pumpkin Chicken Rice
A home-style one-pot dish made with chicken thighs, pumpkin, cabbage, shimeji mushrooms, and basmati rice. The chicken is first pan-fried to render its fat, while the rice is seasoned with soy sauce. The finished dish includes meat, vegetables, and a staple grain.
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Ingredients
- Chicken thighs (Skin-on; quantity not provided in the video)
- Salt (Listed on screen in the video; amount not provided)
- Black pepper (Listed on screen in the video; amount not provided)
- Pumpkin (Quantity not provided in the video)
- Oil (For stir-frying the pumpkin; amount not provided)
- Shimeji mushrooms (Quantity not provided in the video)
- Garlic (Listed on screen in the video; quantity not provided)
- Cabbage (Quantity not provided in the video)
- Basmati rice (Quantity not provided in the video; soak for 15 minutes in advance)
- Light soy sauce (The creator says stock would be preferable if available; amount not provided)
- Water (Use 1.2–1.5 times the amount of rice; rice quantity not provided)
- Green onions (Visible in the video as a garnish; quantity not provided)
Steps
- 1
Soak the basmati rice for 15 minutes in advance to allow the grains to absorb water and expand. Drain well and set aside.
- 2
Heat a pan, then add the skin-on chicken thighs skin-side down. Pan-fry over low heat for about 5 minutes, until the skin is golden brown.
- 3
Flip the chicken thighs and use the rendered chicken fat to brown the other side. Remove the chicken thighs from the pan.
- 4
Add oil to the pan and stir-fry the pumpkin. The creator notes that this helps give the pumpkin a more attractive color. Remove and set aside when done.
- 5
Add the shimeji mushrooms, garlic, and cabbage to the pan and stir-fry until fragrant.
- 6
Add the soaked basmati rice and season with light soy sauce. If available, stock may be used as the seasoning and cooking liquid.
- 7
Add water, using 1.2 to 1.5 times the amount of rice. Mix well, then spread the ingredients out evenly in the pan.
- 8
Cook over medium heat until boiling, then maintain a boil for 5 minutes.
- 9
Cover the pan, reduce the heat to low, and simmer for 8 to 10 minutes.
- 10
Turn off the heat and let the dish rest, covered, for another 5 minutes.
- 11
Juices will run out of the chicken thighs as they rest. Do not discard them; add the juices back to the pan.
- 12
Return the chicken thighs and garnishes to the pan or arrange them over the rice. In the video, the ingredients are layered for presentation; for a simpler method, all the ingredients may be added at the beginning and cooked together.
Notes
The source does not provide exact quantities for the ingredients, nor does it clearly state whether the chicken thighs are simmered with the rice after browning. The video shows the ingredients arranged in layers, and the creator says this was done for filming purposes. Calculate the amount of water based on the amount of rice.
Nutrition per serving
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