One-Pot Chicken and Rice
Ingredients
Chicken and Rice
-
6
pieces
small skin-on, bone-in chicken thighs
-
¾
tsp
kosher salt
-
2
large
shallots, finely chopped
-
8
cloves
garlic, finely chopped
-
12
inches
ginger, peeled and finely chopped
-
2
cups
high-quality basmati rice, rinsed
-
2
whole
star anise
-
1
Tbsp
soy sauce
Sauce and Assembly
-
½
cup
creamy peanut butter
-
2
Tbsp
soy sauce
-
2
Tbsp
unseasoned rice vinegar
-
5
tsp
Sriracha
-
1½
inches
ginger, peeled and finely chopped
-
1½
tsp
honey
-
1
piece
English hothouse cucumber, halved and thinly sliced
-
1
cup
cilantro leaves with tender stems
Instructions
- Pat chicken dry and season with salt. Cook in a cold Dutch oven over medium heat until skin is golden brown, then transfer to a plate.
- Add shallots, garlic, and ginger to the pot and cook until fragrant. Stir in rice and star anise, then add soy sauce, salt, and water. Nestle chicken back in and simmer covered for 25 minutes.
- While the chicken and rice cook, whisk together peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and warm water until smooth.
- Fluff the rice, discard star anise, and serve with peanut sauce, cucumber, and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
20g
Total carbohydrates
45g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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