One-Pot Ginger Chicken and Rice
Ingredients
- ½ ccoconut cream
well blended
- Zest and juice of 1/2 lime
- 3 clovegarlic
- 2 tbspbrown sugar
- 1 ½ tbspfish sauce
- 1 ½ tbspsoy sauce
- 1 tbspfresh ginger
- 1 tbspSriracha
- 1 ½ lbboneless
skinless chicken thighs
- 1 tbspsalt
divided use
- 2 tspvegetable oil
- ½red bell pepper
- ½ largeonion
- 2 cchicken broth or stock
- 1 ½ clong grain white rice
- ½ cmatchstick carrots
- ½ cpetite green peas
- ½ ccilantro
- 2green onions
Directions
- 1
Combine coconut cream, lime zest, lime juice, garlic, brown sugar, fish sauce, soy sauce, grated ginger, and Sriracha sauce in a blender. Blend on high speed until mixture is completely smooth. Set ginger sauce aside.
- 2
Pat chicken thighs dry with paper towels, and sprinkle both sides with 1 teaspoon salt.
- 3
Heat oil in a Dutch oven over medium high heat. Carefully add chicken thighs in batches into the hot oil, making sure not to crowd the pan. Cook undisturbed until browned, 3 to 5 minutes. Turn chicken and brown the other side, 3 to 5 minutes. Remove to a plate, and repeat the process with any remaining chicken pieces.
- 4
Add bell pepper and onion slices to the same Dutch oven and cook, stirring, about 3 minutes. Pour in chicken stock and stir up any browned bits from the bottom of the pan. Add rice and remaining salt, and stir to combine.
- 5
Layer in carrots and petite green peas, and set browned chicken thighs on top. Drizzle 3/4 cup of the ginger sauce over the chicken pieces, and allow the liquid to come to a boil.
- 6
Meanwhile, preheat the oven to 350 degrees F (180 degrees C) and set an oven rack in the center of the oven.
- 7
Cover Dutch oven and transfer into the center of the preheated oven. Bake until chicken is no longer pink at the center and the juices run clear, about 25 minutes. An instant-read thermometer should read at least 165 degrees F (74 degrees C).
- 8
Transfer Dutch oven onto a wire rack and allow to stand, covered, until the rice is completely tender but not mushy, about 10 minutes.
- 9
Place chicken on a serving platter. Fluff the rice and vegetables with a fork, and stir in remaining ginger sauce and chopped cilantro. Garnish with thinly sliced green onions.
One-Pot Ginger Chicken and Rice
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About this Recipe
One-Pot Ginger Chicken and Rice: Your New Weeknight Hero
Searching for an easy, flavorful dinner that practically cooks itself? Look no further than this incredible One-Pot Ginger Chicken and Rice! Imagine tender, marinated chicken thighs nestled in a bed of aromatic rice, infused with bright ginger, zesty lime, and a hint of spicy Sriracha – all prepared in a single dish. This recipe is designed to simplify your cooking routine without sacrificing an ounce of flavor, making it the perfect weeknight meal solution.
What makes this one-pot chicken and rice truly special is the vibrant marinade. Boneless, skinless chicken thighs are bathed in a creamy coconut mixture, seasoned with fresh ginger, garlic, tangy lime, savory fish sauce, and a touch of brown sugar for balance. This not only tenderizes the chicken but ensures every bite is bursting with an irresistible sweet, savory, and subtly spicy flavor.
The beauty of this dish lies in its simplicity. After a quick sauté to build flavor, everything—chicken, rice, vegetables, and savory broth—comes together in one oven-safe pot. As it finishes cooking in the oven, you’re freed up to tackle other tasks, like tossing a fresh green salad or preparing a quick vegetable side. The result is perfectly cooked, fluffy rice and succulent chicken, all infused with a harmonious blend of Asian-inspired flavors. Garnish with fresh cilantro and green onions for a vibrant finish, and get ready to enjoy a complete, comforting meal that's a true crowd-pleaser.