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.
Ingredients
- 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
Instructions
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)
PREPARE VEGGIES:
- Minced garlic, diced onion and sliced scallions. Set aside.
PAN-FRIED CHICKEN:
- 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.
Video
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.
Nutrition Information:
Serving: 100g Calories: 603kcal (30%) Carbohydrates: 41g (14%) Protein: 37g (74%) Fat: 32g (49%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 7g Monounsaturated Fat: 13g Cholesterol: 185mg (62%) Sodium: 997mg (43%) Potassium: 596mg (17%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 189IU (4%) Vitamin C: 9mg (11%) Calcium: 79mg (8%) Iron: 2mg (11%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
