This is the best one-pot chicken and rice recipe. The combination of fragrant aromatics, savory chicken, and flavorful scallion oil sauce captures the essence of this comforting Asian dish. The best part? You can make it all in one pot, making prep and clean-up a breeze!
Why you will love this chicken and rice recipe
- My version of this one-pot chicken and rice dish can be cooked in one pot, making it super convenient and easy to clean up.
- Cheaper than buying takeout! This amazing Chicken and Rice dish will be faster than ordering too.
- Simple ingredients that you may already have in your pantry.
- Versatile. Want vegetables? Add it. Easy peasy lemon squeezy.
- The scallion oil sauce is the best part. You’ll want to double the recipe and use it on other dishes!
What you need to make this delicious dish
Chicken: It’s best to use bone-in, skin-on chicken thighs for this recipe as they are more flavorful than boneless. If you prefer to use chicken breast meat, reduce the cooking time by a few minutes.
Chicken broth: While chicken stock or broth is the preferred choice, you can substitute vegetable broth or water if that’s all you have.
Rice: Use short-grain white rice for this recipe, such as jasmine rice, as it provides the perfect texture and flavor. You can also use any long-grain white rice or brown rice, but increase the liquid by a quarter cup and extend the cooking time by about 15 minutes.
Ginger, garlic, and shallots: These aromatics add a lot of flavor to the dish that makes it so special. Always use fresh. It makes a huge difference.
Fish sauce: The umami-rich fish sauce is essential for making this dish taste authentic. A must in Asian cooking!
SCALLION OIL SAUCE INGREDIENTS:
Oil: Use a neutral-flavored oil, such as avocado, canola, or vegetable oil. Do not use olive oil.
Green onions: Fresh scallions or green onions are the best choices for this recipe, but you can also use chives if that’s all you have.
Sesame oil: It adds a nutty flavor to the sauce that makes it so irresistible!
Garlic and Ginger: Use freshly minced garlic and ginger for the best flavors!
Salt: Season to taste.
Equipment
Here is everything you will need to make this chicken and rice recipe.
- Sieve
- Cutting board
- Knife
- Large skillet with lid or large dutch oven
- Small saucepan
- Small bowl
How to make this One-Pot Chicken and Rice recipe
- Trim the chicken, and remove excess fat.
- Rinse the rice using a sieve. Set aside.
- Prep the aromatics – peel and slice the ginger. Mince the garlic and shallot. Set aside.
- Using a skillet with a lid, add a touch of oil, and sear the chicken on both sides. Searing the chicken will increase flavor tremendously. Do it in batches. Set aside.
- Remove a little bit of the oil, and keep 2 tablespoon of oil in the pan.
- Saute the ginger, then the shallot and garlic.
- Add the rinsed rice to the skillet and saute for 2-3 minutes. Ensure every grain of rice is covered with the oil and combined.
- Add in the broth or chicken stock, and fish sauce and bring it to a boil.
- Once it’s boiling, lower the heat to a gentle simmer and add back the chicken and the juices.
- Cover with a lid and simmer for 20 minutes.
- While the chicken and rice are cooking, make the Scallion Oil Sauce.
- Prep the ingredients. Mince the green onions, ginger, and garlic. Place in a heat-proof bowl.
- Heat the oils (avocado and sesame oil) in a small pot. Pour the hot oil into the bowl with the aromatics. Mix well.
- After 20 minutes, the chicken and rice should be done. Check internal temperature to 165 degrees. Also, check the rice’s texture to ensure it is fully cooked.
- Serve and enjoy!
Tips for making the best chicken and rice
- Make sure to sear the chicken pieces over medium-high heat to lock in flavor and moisture.
- Remove chicken skin to make it healthier.
- Saute the uncooked rice grains in the remainder of the oil to give it an extra layer of flavor.
- When cooking the rice, cook it on low heat for longer to prevent overcooked or burnt rice.
- Always use fresh ingredients. Only use fresh ginger, shallot, and garlic.
STORAGE and reheating TIPS
If you have leftovers, good for you. We ate the whole pan. But in case you do have leftovers, here are my pro tips.
STORAGE – store the leftovers in an airtight container for up to 3 days in the fridge.
REHEAT – reheat in a microwave or a small pan until heated through.
WHAT TO SERVE
- Steamed vegetables like green beans and broccoli
- Sesame Braised Cabbage
- Air Fryer Frozen Dumplings
- Garlic Braised Kale
BEST CHICKEN RECIPES MY READERS LOVE
- Instant Pot Arroz Caldo made with Brown Rice
- Chicken Scallion Noodles
- One Pot Chicken Afritada
- Chicken and Chorizo Paella
FAQS FOR CHICKEN AND RICE
Great technique and using really good ingredients can transform a seemingly boring dish to a comforting, delicious meal you will make over and over again. Sear your chicken – key to any braised meals. Saute your rice with the oil. Toasting it will add another dimension and nuttiness. Making a Scallion Oil Sauce will add so much flavor that it will guarantee you eat the whole pan.
Yes, chicken is healthy and rice is great for you, which makes this dish all-around amazing. It’s easy to make and good for you.
The Best One Pot Chicken and Rice
This is the best one-pot chicken and rice recipe. The combination of fragrant aromatics, savory chicken, and flavorful scallion oil sauce captures the essence of this comforting Asian dish. The best part? You can make it all in one pot, making prep and clean-up a breeze!
- Total Time: 45 minutes
- Yield: 2-4
Ingredients
6 bone-in skin-on chicken thighs (remove the skin for a healthier dish)
1 ¾ cup chicken stock or broth
1 cup rice (I used jasmine)
3-inch sliced ginger
2 tablespoon minced garlic
1 minced shallot
1 tablespoon fish sauce
SCALLION OIL SAUCE:
5 tablespoon avocado oil (neutral oil)
2 stalks of green onions
2 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
Pinch of salt
Instructions
- Trim the chicken, and remove excess fat. Season the chicken with salt and pepper.
- Rinse the rice using a sieve. Set aside.
- Prep the aromatics – peel and slice the ginger. Mince the garlic and shallot. Set aside.
- Using a skillet with a lid, add a touch of oil, and sear the chicken on both sides. Searing the chicken will increase flavor tremendously. Do it in batches. Set aside.
- Remove a little bit of the oil, and keep 2 tablespoon of oil in the pan.
- Saute the ginger, then the shallot and garlic.
- Add the rinsed rice to the skillet and saute for 2-3 minutes. Ensure every grain of rice is covered with the oil and combined.
- Add in the broth or chicken stock and fish sauce and bring it to a boil.
- Once it’s boiling, lower the heat to a gentle simmer and add back the chicken and the juices.
- Cover with a lid and simmer for 20 minutes.
- Scallion Oil Sauce: While cooking chicken and rice, make the Scallion Oil Sauce.
- Prep the ingredients. Mince the green onions, ginger, and garlic. Place in a heat-proof bowl.
- Heat the oils (avocado and sesame oil) in a small pot. Pour the hot oil into the bowl with the aromatics. Mix well.
- After 20 minutes, the chicken and rice should be done. Check internal temperature to 165 degrees. Also, check the rice’s texture to ensure it is fully cooked.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: mains
- Method: braising
- Cuisine: asian
Keywords: one pot chicken and rice, chicken and rice, asian chicken and rice, one pot chicken rice, one pot chicken and rice recipes
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