One-Pan Chinese Chicken and Rice
If you don’t want to spend your evening washing dishes, try this delicious one-pan Chinese chicken and rice dinner that reveals juicy chicken with crispy skin atop extra-flavorful rice. {Gluten-Free adaptable}To make this dish gluten-free, use tamari instead of soy sauce, and use dry sherry to replace Shaoxing wine.
Servings: 4 servings
Ingredients
- 4 bone-in skin-on chicken thighs (about 1.75 lbs / 800 g in total)
- 1 tablespoon sesame oil
- 1 ” (2.5 cm) ginger , minced
- 3 cloves garlic , minced
- 1 cup long grain white rice , rinsed and drained
- 1 1/2 cup Pacific Foods Organic Chicken Bone Broth with Sea Salt , adjust the broth quantity according to your particular kind of rice (*Footnote 1)
- 1 tablespoon soy sauce
Wet rub
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
Dry rub
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Chinese red pepper flakes (or Korean pepper flakes)
- 3/4 teaspoon salt
Instructions
- Rub the chicken thighs with the wet rub of shaoxing wine and sesame oil. Add the dry spices and toss to coat. Let marinate for 20 minutes.
- (Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
- In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
- Add the rice and stir until evenly coated with oil. Turn the heat off.
- Arrange the rice and make four wells for the chicken. Add the chicken thighs to the wells, skin-side-up, nestling them in so there isn’t too much rice underneath.
- Add the broth and soy sauce. Cover the pan with a lid or aluminum foil.
- Oven method: Move the pan to the oven and cook for 25 minutes. Once done, check the rice. If the rice is still a bit tough, return the pan to the oven and bake for another 5 minutes.
- Stovetop method: Bring the broth to a boil. Cover the pan with a lid or aluminum foil, reduce the heat to low, and simmer on the stovetop for 20 minutes.
- Turn on the broiler. Remove the lid or foil from the pan and move the pan under the broiler. Broil for 5 minutes, or until the chicken skin gets some color and crisps up.
- Remove the pan from the oven and let rest for 5-10 minutes. Serve hot as a main dish.
Notes
- It’s very important to adjust the amount of liquid according to the type of rice you’re using. This recipe was tested using regular long grain rice, which usually calls for a 2:1 water:rice ratio. In this case, you will need the 1 1/2 cup broth. After adding other liquid ingredients (soy sauce and sesame oil) plus the juice released from cooked chicken, you will get perfect fluffy rice. The best practice is to check the package of your rice and reduce the stock by 2 tablespoons per 1/4 cup of broth required by the package. For example, if your package calls a 1 3/4: 1 water:rice ratio, you should use 1 1/3 cup chicken broth. If your package calls for a 1 1/2: 1 ratio, you should use 1 1/4 cup chicken broth.
Nutrition
Serving: 1serving, Calories: 413kcal, Carbohydrates: 38.8g, Protein: 36.2g, Fat: 11.2g, Saturated Fat: 2.6g, Cholesterol: 89mg, Sodium: 763mg, Potassium: 330mg, Fiber: 0.8g, Sugar: 0.3g, Calcium: 37mg, Iron: 4mg