ONE POT CHICKEN RICE
6 People
353 Cals
ONE POT CHICKEN RICE
6 People
353 Cals
About the recipe
There’s something incredibly comforting about a simple chicken and rice dish… and this one is on repeat in my kitchen.Golden, tender chicken thighs are gently cooked with ginger, garlic and warming star anise, then finished with jasmine rice that soaks up every bit of flavour. It’s rich, fragrant and deeply satisfying… yet made with just a handful of everyday ingredients.It’s naturally gluten-free, budget-friendly and perfect for busy weeknights when you want something nourishing without spending hours in the kitchen. And the best part? It reheats beautifully, making it ideal for leftovers or meal prep the next day.My version is slightly brothy… almost like an Asian-style risotto. The rice becomes soft and silky, absorbing all the beautiful flavours while the chicken stays tender, moist and succulent.The result? A spoonable, comforting bowl of goodness that’s simple, satisfying and absolutely delicious.
Nutrition Per Serving
353
Calories
11g
Fat
2g
Saturates
7g
Sugars
480mg
Salt
28g
Protein
27g
Carbs
3g
Fibre
Ingredients
Chicken Marinade
- 2 tbsp hoisin sauce
- 2 tbsp sweet soy sauce kecap manis
- 1 tsp sesame oil
- Pinch white pepper
- 600 g skinless chicken thighs
Aromatics + Veg
- 1 tbsp olive oil or avocado oil
- 1 clove garlic sliced
- 1 tbsp ginger grated
- 2 star anise
- 2 onions sliced
- 1 bunch bok choy washed and sliced or ½ small green cabbage
Rice
- 200 g 1 cup jasmine rice, washed
- 2 cups hot chicken stock bone broth or water
To Finish
- 2 spring onions sliced
- 2 tbsp sesame seeds
- Fresh coriander optional
- 1 tbsp tamari or soy sauce
Method
- Combine the hoisin sauce, sweet soy, sesame oil in a bowl.
- Add the chicken thighs and toss to coat. Set aside to marinate for 5 minutes while you prepare the remaining ingredients.
- Heat 1 tablespoon olive oil in a large deep pan or pot over medium heat.
- Add the chicken thighs and cook for about 5 minutes until golden.
- Pour in a small splash of hot water (around 80 ml), cover and cook for a further 5 minutes. This step allows the chicken to cook through gently and become tender and succulent.
- Add the sliced onions, garlic, ginger and star anise to the pan.
- Cook for about 5 minutes until the onions have softened and become lightly golden.
- Stir through the washed rice, then pour in the hot stock or water.
- Scatter over the greens.
- Cover with a lid and simmer gently over low heat for 15 minutes, or until the liquid has been absorbed, but still a little brothy.
- Turn off the heat and allow the pot to rest, covered, for 5 minutes. (This step is essential)
- Add 1 tablespoon soy sauce, a pinch of white pepper, sesame seeds and a handful of spring onion. Stir gently with a fork and mix everything through.
- Serve warm and enjoy.
NOTES + INSPIRATION
Basmati rice works beautifully if you prefer a lighter texture. ROASTED CHICKEN + RICE – VARIATION
One of my simple ways to create this delicious meal is by using a ready made roasted chicken. Remove the meat from 1 rotisserie chicken - Cook 1 cup basmati rice in a large pot – Fold through 1 tablespoon tamari soy sauce, 1 tablespoon soy sauce and 1 tablespoon sweet soy sauce, 3 spring onions, sliced and the shredded cooked chicken.
Serve and enjoy with a little chilli oil and a sprinkle of sesame seeds or crispy shallots.
Basmati rice works beautifully if you prefer a lighter texture. ROASTED CHICKEN + RICE – VARIATION
One of my simple ways to create this delicious meal is by using a ready made roasted chicken. Remove the meat from 1 rotisserie chicken - Cook 1 cup basmati rice in a large pot – Fold through 1 tablespoon tamari soy sauce, 1 tablespoon soy sauce and 1 tablespoon sweet soy sauce, 3 spring onions, sliced and the shredded cooked chicken.
Serve and enjoy with a little chilli oil and a sprinkle of sesame seeds or crispy shallots.
