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MealDinnerChickenKosherHalalBudgetChickenSoyGlutenAsianLow-FatHigh-ProteinLow-CalorieUnder 1 HourOne-Pot or PanDutch OvenHealthyDairy-FreeComfort Food

One-Pot Ginger Chicken And Rice

Nakano brand logo
Presented by
Nakano
93% would make again
Total Time

1 hr 10 min

1 hr 10 min

Prep Time

20 minutes

20 min

Cook Time

50 minutes

50 min

One-Pot Ginger Chicken And Rice
Total Time

1 hr 10 min

1 hr 10 min

Prep Time

20 minutes

20 min

Cook Time

50 minutes

50 min

Ingredients

for 4 Servings

Chicken and Rice

  • 4 chicken thighs, bone-in skin-on
  • ½ yellow onion, diced small
  • 1 piece ginger, grated, 2 in (5 cm)
  • 3 cloves garlic, minced
  • 1 ½ cups jasmine rice (300 g), rinsed well
  • 2 ½ cups water (360 mL)
  • 1 tablespoon Nakano® Natural Rice Vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt, plus more for seasoning chicken

Scallion Sauce

  • 6 scallions, thinly sliced
  • ¼ cup Nakano Natural Rice Vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon chili flakes

Nutrition Info

  • Calories 419
  • Fat 12g
  • Carbs 40g
  • Fiber 5g
  • Sugar 13g
  • Protein 41g

Estimated values based on one serving size.

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Preparation

  1. Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6–8 more minutes. Remove chicken and set aside.
  2. In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
  3. Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
  4. Fluff rice and serve with the chicken and the scallion sauce.
  5. Enjoy!

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One-Pot Ginger Chicken And Rice