A Different Way to Make Chicken Rice

Reimagine your weeknight dinner routine with "A Different Way to Make Chicken Rice," a one-pot marvel that blends simplicity with bold, aromatic flavors. This recipe takes tender, golden-seared chicken thighs and pairs them with fragrant jasmine rice infused with garlic, ginger, soy sauce, and sesame oil, all cooked together in a rich chicken stock for maximum flavor. The rice soaks up every savory drop while delivering a light, fluffy texture. Topped with vibrant green onions and served alongside crisp cucumber slices and tangy lime wedges, this dish strikes the perfect balance of hearty and refreshing. With just 15 minutes of prep time and minimal cleanup, it's the ultimate comfort food for busy nights. Perfect for fans of Asian-inspired dinners, this elevated twist on chicken and rice will have everyone coming back for seconds!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 cups long-grain jasmine rice
• 3 cups unsalted chicken stock
• 4 cloves garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 pieces green onions (sliced, green and white parts separated)
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 piece cucumber (sliced, for serving)
• 1 piece lime wedges (for garnish)

Directions

Step 1

Rinse the jasmine rice thoroughly under cold water until the water runs clear. Set aside to drain.

Step 2

Season the chicken thighs on both sides with salt and pepper.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Step 4

Place the chicken thighs, skin-side down, into the pot and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 5

In the same pot, reduce the heat to medium and add the minced garlic, grated ginger, and white parts of the sliced green onions. Sauté for 2-3 minutes until fragrant.

Step 6

Add the rinsed and drained jasmine rice to the pot. Stir to coat the rice with the aromatics and oil, cooking for 1-2 minutes.

Step 7

Pour in the chicken stock, soy sauce, and sesame oil. Stir well to combine.

Step 8

Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice. Bring the contents to a simmer.

Step 9

Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes without lifting the lid.

Step 10

After 20 minutes, remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the rice to finish steaming.

Step 11

Remove the lid and fluff the rice with a fork. Garnish with the green parts of the green onions.

Step 12

Serve the chicken rice hot with sliced cucumber and lime wedges on the side for a refreshing accompaniment.

Nutrition Facts

Serving size	1916.9 grams (1916.9g)

Amount per serving	% Daily Value*
Calories	2189

Total Fat 123.00g	158%
Saturated Fat 30.60g	153%
Polyunsaturated Fat 14.30g
Cholesterol 486mg	162%
Sodium 1782mg	77%
Total Carbohydrate 145.30g	53%
Dietary Fiber 4.40g	16%
Total Sugars 2.70g
Protein 128.60g	257%

Vitamin D 0IU	0%
Calcium 234mg	18%
Iron 12mg	67%
Potassium 1830mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 23.4%

Carbs: 26.4%