Easy one-pot chicken and rice are super quick and delicious. Not only is it full of garlic and soy sauce, but the rice soaks up the chicken broth, so you’re guaranteed to get a second bowl. You only need 3 ingredients spices and less than 20 minutes for your quick and healthy dinner. You can’t imagine how easy, quick, super delicious, and healthy this is. You should give it a try.
Chicken and rice recipe:
“Quick” only 20 minutes – The reason my recipe is very quickly is that the chicken doesn’t need to be marinated beforehand, just sauteed in the pot with the soy sauce. This allows the chicken to caramelize and get a nice color, and it absorbs the flavor of the soy sauce.
“Low calorie” – You don’t need to add oil, you can just use the oil that the chicken skin produces. The oil from the chicken gives the rice a stronger chicken flavor.
“Only 3 ingredients spices” – You only need soy sauce, garlic, and onions to make this dish with lots of garlic and soy sauce flavor. Plus the sweet onion flavor from the onions. It’s quick and easy to prepare and beginners can get started right away.
What do you need:
Chicken thighs – It’s best to use chicken thighs. They can be cooked for a long time without drying out or becoming too soft, and still remain juicy. I use boneless chicken thighs with the skin on. That way I don’t need to add oil and the chicken oil gives the rice a rich and buttery flavor.
Uncooked rice – Any white rice (regular, long grain, short grain, jasmine, paella, or risotto). It’s important to wash and drain the rice 2 to 3 times to remove the powder so that the rice grain doesn’t become mushy after cooking.
Garlic – The garlic should be chopped first so that it can release its aroma. This way it’ll have a stronger garlic flavor when cooked.
Soy sauce – The main spices give this dish its salty flavor. If your soy sauce just tastes salty (too salty), you should add some oyster sauce or sugar.
Onion – Fried onions are sweeter and add more flavor to the rice.
Spring onions – for garnish. Eat them with chicken and rice for added flavor.
Water or chicken bone broth – You can refer to this link for how to make chicken bone broth.
How to make:
cut the chicken thigh horizontally into 2 pieces. There are white tendons on the back of the chicken thigh that need to be cut. This way the chicken thigh won’t shrink and become too thick when frying.
When you sauté garlic, make sure you sauté it over low heat or it’ll burn easily. This will release the garlic flavor to the oil. If you’re searing two sides of the chicken, it doesn’t have to be cooked all the way through. It just needs to get a nice brown color.
The rice needs to be sauteed with garlic, onions, and soy sauce first so it can fully absorb the flavor before adding the water.
Half of the soy sauce is added while the chicken is sautéing, and the other half is poured over it before turning off the heat. After the dish has simmered for 5-10 minutes, you’ll have crispy rice pieces at the bottom of the pot. The crispy rice is what I love the most.
Spicy chicken and rice:
“Mildly spiced chicken with rice” – I recommend sprinkling some ground Sichuan peppercorns and chili flakes over the chicken before serving. They not only add a spicy flavor to the dish but also the aroma of Sichuan peppercorns. You won’t believe how delicious it tastes when you add them. You should try it.
“Spicy chicken and rice” – you can add dried red chilies and ground Sichuan peppercorns when frying the chicken and rice. Two sliced red chilies and a few ground Sichuan peppercorns are all you need. The reason you add dry red chili and not fresh red chili is because it’s a better chili flavor than fresh. Then you’ll have both the flavor of dry red chili and Sichuan peppercorns.
Tips to make this dish even more delicious:
Don’t miss these tips, they’re the secrets to making this dish even more delicious:
- If the soy sauce is too salty, add some oyster sauce to balance it out. The ratio of soy sauce to oyster sauce is 1.5 tablespoons of soy sauce and 2 tablespoons of oyster sauce.
- Chicken skin side down so that the oil gives more flavor to the rice. Also, the rice pieces will stay crispy at the bottom of the pot. Make sure the heat in the pan is high so the chicken gets a nice golden brown color.
- The garlic should be fried alone at low heat to develop its aroma.
- Onions – In addition to health and increased resistance, you need to add onions. They make the rice sweeter and give it its flavor.
- The rice should first be sautéed with garlic, onions, and soy sauce. When the rice has absorbed these three flavors, it’ll taste even better after cooking.
More rice recipes:
Watch how to make it:
One Pot Chicken And Rice.
- 5 boneless skin-on chicken thighs, halved
- 2 cups (360g) uncooked white rice
- 2 cups (500ml) water or chicken broth
- 2.5 tbsp soy sauce, divide to two (Note 1)
- 5~7 gloves garlic, chopped
- 1 onion,
- 1 scallion, sliced for garnish
PREPARE CHICKEN THIGHS:
- First, cut the chicken thigh horizontally into 2 pieces. There are white tendons on the back of the chicken thigh that need to be cut. (Note 2)
- Minced garlic, diced onion and sliced scallions. Set aside.
- Heat the pan over medium heat. Place the chicken, skin side down in the pan. Fry both sides until golden brown. Take them to a plate and set them aside. (Note 3)
SAUTEED THE AROMA:
- In the same pan, add minced garlic and turn the heat to low. Fry it for 1 to 2 minutes, stirring, until you smell the garlic flavor.
- Add the chopped onion and stir for 1 minute.
- Turn the heat to high, add the chicken back in, pour in half the soy sauce, and stir for 1 to 2 minutes. Make sure both sides of the chicken absorb the soy sauce. (Note 4)
- Put the chicken on a plate and set it aside.
- Add the uncooked rice and stir for 1 minute to absorb the flavor.
COOKED CHICKEN AND RICE:
- Pour water into the pot and put the chicken on the rice over high heat. Cover the pot.
- When it boiled, turn to low heat and cook for 12 to 15 minutes.
- Pour half of the soy sauce over the chicken and rice. Cover the pot and turn off the heat. (Note 5)
- Let it simmer for 5 to 10 minutes (Note 6)
READY TO SERVE:
- Garnish with a few sliced scallions and parsley.
- I recommend adding some ground Sichuan peppercorns and chili flakes to enhance the flavor.
Tips & Notes:
- If your soy sauce is too salty (or just has a salty taste). I recommend you add oyster sauce. The ratio of soy sauce to oyster sauce is 1.5 tablespoons of soy sauce and 2 tablespoons of oyster sauce.
- In this way, the chicken thigh won’t shrink and become too thick when frying. Firstly, it’s easy to cook and the chicken thigh is heated evenly when the tendons are cut. This is the secret that only the restaurant knows.
- When you fry chicken, make sure the heat in the pan is high so the chicken gets a nice golden brown color. It doesn’t have to be cooked all the way through. We just want a nice golden brown color and good flavor.
- This allows the chicken to absorb the flavor of the garlic, onions and soy sauce. Fry the chicken with the soy sauce over high heat so that the soy sauce gives the chicken a caramel flavor.
- Pour the soy sauce at the end so you get a caramel flavor and the rice pieces stay crispy at the bottom of the pot.
- This step is necessary after the rice is cooked so that it can be cooked through.