One Pot Chicken and Rice with Ginger Scallion Sauce
Tiffy Cooks cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A flavorful and easy weeknight dinner featuring spiced chicken thighs cooked directly with rice to absorb all the juices, topped with a fragrant ginger-scallion oil.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken and Marinade
- 2 g
- 1 g
- 1 g
- 3 g
- 25 g
Rice and Cooking Liquid
- 185 g
- 300 g
Ginger Scallion Sauce
- 45 g
- 6 g
- 6 g
- 5 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.06 kg before cooking, which is about 530 g per serving.
Steps
In a bowl, marinate the chicken pieces with paprika, cumin, turmeric, garlic powder, salt, black pepper, and a little bit of olive oil. Mix well to ensure the chicken is evenly coated.
Heat a pan over medium-high heat. Add a drizzle of olive oil and pan-fry the chicken for 2 minutes on each side until browned. The chicken does not need to be cooked through at this stage.
Remove the chicken from the pan and set it aside on a plate.
In the same pan, add the rinsed rice. Pan-fry the rice for 2-3 minutes, stirring constantly to soak up all the residual flavors and fats from the chicken.
Add the chicken back into the pan on top of the rice.
Pour in the chicken stock. Bring to a simmer, then cover with a tight-fitting lid.
Reduce the heat to low and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, prepare the sauce. In a small heat-proof bowl, combine the chopped green onions, freshly grated ginger, minced garlic, a pinch of salt, and a drizzle of sesame oil.
Heat 2 tablespoons of neutral oil in a small pot until shimmering. Carefully pour the hot oil over the aromatics in the bowl. It should sizzle and become very fragrant.
Once the chicken and rice are finished cooking, drizzle the ginger-scallion sauce over the top before serving.
Notes
For the best results, use chicken thighs as they stay juicy during the steaming process. If using brown rice, you will need to increase the chicken stock and the cooking time to approximately 40-45 minutes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1107
- Protein
- 52 g
- Carbs
- 80 g
- Fat
- 63 g
- Fiber
- 2 g
Where the calories come from
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