Ingredients
6 bone-in skin-on chicken thighs (remove the skin for a healthier dish)
1 3/4 cup chicken stock or broth
1 cup rice (I used jasmine)
3-inch sliced ginger
2 tbsp minced garlic
1 minced shallot
1 tbsp fish sauce or soy sauce
GINGER SCALLION OIL SAUCE: (optional highly recommended)
5 tbsp avocado oil (neutral oil)
2 stalks of green onions
2 tsp sesame oil
1 tsp minced garlic
1 tsp minced ginger
Pinch of salt
Instructions
- CHICKEN AND RICE: 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 tbsp 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: 5 minutes
- Cook Time: 25 minutes
- Category: mains
- Method: braising
- Cuisine: asian