Introduction
Chicken and rice is a classic dish enjoyed globally for its simplicity and heartiness. This recipe adds an aromatic twist with ginger and garlic, paired with a flavorful ginger shallot sauce. Perfect for a comforting dinner, it brings a delightful combination of flavors that will leave you satisfied. With step-by-step instructions, this dish is not only delicious but also easy to prepare, making it ideal for both casual meals and special occasions.
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
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
The process begins with preparing the aromatic ginger shallot sauce, which will enhance the dish’s flavor profile. The chicken thighs, seasoned simply yet effectively, are cooked on a bed of fragrant rice infused with ginger and garlic. Allowing the dish to rest post-cooking ensures the flavors meld beautifully. Serve with fresh cucumber slices and spicy sambal oelek for an extra kick. Enjoy this delightful meal that beautifully balances savory, spicy, and refreshing elements in every bite!
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 Reference
– For the ginger shallot sauce, “shallot” refers to green onions in this context.
Storage Instructions
– 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
In this technique, combine sliced green onions, grated ginger, and salt in a bowl. Heat oil until hot but not smoking and pour over the green onion mixture, allowing it to sit for a few minutes to enhance flavor.
Seasoning the Chicken
This involves patting the chicken thighs dry, followed by seasoning both sides with kosher salt and white pepper to enhance flavor before cooking.
Cooking the Rice
In this step, melt unsalted butter in a pot, sauté julienned ginger and minced garlic, add uncooked rice, and coat it in the butter. Then combine with chicken broth, additional ginger, salt, and a knotted green onion stem, bringing the mixture to a simmer.
Cooking the Chicken and Rice Together
Here, place the seasoned chicken thighs on top of the simmering rice, cover the pot, and reduce heat to low, cooking for a set time until the liquid is absorbed and the rice is tender.
Resting and Serving
This technique involves allowing the pot to rest after cooking, transferring the chicken to a board, fluffing the rice, and slicing the chicken to serve over the rice with sauces and cucumbers.
FAQ
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used, but adjust cooking time as they may cook faster than bone-in thighs.
What can I substitute for low-sodium chicken broth?
You can use regular chicken broth, but consider reducing the added salt to avoid a too salty dish.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
Is there an alternative for sambal oelek?
Yes, you can use other chili paste or sauce, like Sriracha or chili garlic sauce, to add spice.
Can I add vegetables to the rice?
Definitely! Vegetables like peas, carrots, or bell peppers can be added during the last few minutes of cooking for added flavor and nutrition.
Conclusion
This Chicken and Rice dish is a delightful combination of tender chicken thighs and fragrant rice, enhanced by a flavorful ginger shallot sauce. The balance of textures and flavors makes it a comforting meal that is both satisfying and aromatic.
Ginger Lemon Chicken
Marinate chicken thighs in ginger, lemon juice, and garlic before grilling or roasting for a zesty twist.
Vegetable Fried Rice
Use leftover rice to create a quick vegetable fried rice, incorporating mixed vegetables and soy sauce for a delicious side dish.
Cucumber Salad
Create a refreshing cucumber salad with rice vinegar, sesame oil, and a sprinkle of sesame seeds for a crisp companion.
Spiced Chicken Thighs
Season chicken thighs with a blend of cumin, coriander, and paprika for a spiced variation that pairs well with the rice.
Ginger Soy Glazed Carrots
Sauté carrots with ginger and soy sauce for a brightly colored side that complements the meal perfectly.
