Introduction
Discover a comforting and flavorful dish that brings together the warmth of chicken, the heartiness of rice, and the vibrant notes of ginger and green onion. This Chicken and Rice recipe is not only straightforward to prepare but also offers a delightful meal that’s perfect for any occasion. With a side of refreshing cucumbers and a spicy ginger shallot sauce, this dish is sure to impress.
Detailed Ingredients with measures
Chicken and Rice
4 bone-in, skin-on chicken thighs (approximately 8 oz each)
¾ teaspoon kosher salt
¼ teaspoon white pepper
1 tablespoon unsalted butter
1 tablespoon finely julienned peeled ginger
1 teaspoon finely minced garlic
2 slices (¾-inch) unpeeled ginger
1½ cups long-grain rice, uncooked
2¼ cups low-sodium chicken broth
¼ teaspoon kosher salt
1 green onion stem, folded in half and tied in a knot
Ginger Shallot Sauce
1 lightly packed cup (2 oz) finely sliced green onion (about 4 stems)
2 tablespoons finely grated ginger
¼ teaspoon kosher salt
5 tablespoons vegetable or grapeseed oil
To Serve
Sambal oelek (or other chili paste)
2 cucumbers, sliced
Prep Time
30 minutes
Cook Time
14 minutes
Total Time
44 minutes
Yield
Serves 4
Detailed Directions and Instructions
Prepare the Ginger Shallot Sauce:
In a bowl, combine the sliced green onion, grated ginger, and ¼ teaspoon kosher salt. Heat the vegetable or grapeseed oil until hot but not smoking, then pour it over the green onion mixture. Stir to combine and let it sit for at least 5 minutes to allow the flavors to meld.
Season the Chicken:
Pat the chicken thighs dry with paper towels. Sprinkle both sides with ¾ teaspoon kosher salt and ¼ teaspoon white pepper.
Cook the Rice:
In a large heavy-based pot, melt 1 tablespoon unsalted butter over medium–low heat. Add the julienned ginger and minced garlic; sauté for 1 minute until light golden. Add the uncooked long-grain rice and stir to coat in the butter for 30 seconds. Add the 2 slices of unpeeled ginger, 2¼ cups low-sodium chicken broth, ¼ teaspoon kosher salt, and the knotted green onion stem. Increase the heat to high and bring to a simmer.
Cook the Chicken and Rice Together:
Once the liquid is simmering, gently place the seasoned chicken thighs in a single layer on top of the rice. Do not submerge the chicken into the liquid. When the liquid returns to a simmer, cover the pot with a lid and reduce the heat to low. Cook for 14 minutes, or until the liquid is absorbed and the rice is tender.
Rest and Serve:
With the lid still on, remove the pot from the heat and let it rest for 10 minutes. Transfer the chicken to a cutting board. Fluff the rice with a fork, discarding the ginger slices and green onion stem. Remove the bones from the chicken thighs and slice the meat. Serve the sliced chicken over the rice, accompanied by the ginger shallot sauce, sambal oelek, and sliced cucumbers.
Notes
Ginger Shallot Sauce:
For the ginger shallot sauce, “shallot” refers to green onions in this context.
Storage:
Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
Cook techniques
Preparing the Ginger Shallot Sauce
Combine sliced green onions, grated ginger, and salt in a bowl. Heat oil until hot but not smoking and pour over the mixture. Stir and let sit for enhanced flavor.
Seasoning the Chicken
Ensure chicken thighs are dry by patting them with paper towels. Evenly sprinkle both sides with salt and white pepper for seasoning.
Cooking the Rice
Melt butter in a heavy-based pot over medium-low heat. Sauté julienned ginger and minced garlic until light golden. Add uncooked rice, stirring to coat, then incorporate ginger slices, chicken broth, salt, and a knotted green onion. Bring to a simmer over high heat.
Cooking Chicken and Rice Together
Once simmering, gently place seasoned chicken thighs atop the rice. Do not submerge. Cover with a lid and reduce heat to low, cooking for 14 minutes until rice is tender and liquid is absorbed.
Resting and Serving
Remove the pot from heat while keeping the lid on, allowing a 10-minute rest. Transfer chicken to a cutting board, fluff the rice, and remove ginger slices and green onion. Slice chicken, serve on rice, and accompany with ginger shallot sauce, sambal oelek, and sliced cucumbers.
FAQ
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used, but the cooking time may need to be adjusted slightly.
What can I substitute for chicken broth?
Vegetable broth can be used as a substitute for chicken broth for a lighter flavor.
How do I store leftovers?
Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
Can I make the ginger shallot sauce ahead of time?
Yes, you can prepare the ginger shallot sauce ahead of time and store it in the refrigerator for a few days.
How can I adjust the heat in the dish?
To increase heat, add more sambal oelek or another chili paste to suit your preference.
Conclusion
This Chicken and Rice dish provides a delightful fusion of flavors with aromatic ginger and savory chicken, making it a comforting meal perfect for any occasion. The accompanying ginger shallot sauce adds a zesty kick, while the cucumber slices offer a refreshing contrast. This simple yet satisfying recipe is sure to be a family favorite.
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Teriyaki Chicken and Rice Bowl
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