one pot chicken & rice
Pictured above with its match made in heaven, the best pb sauce.
where to find me
the basics
— serves three or four
— takes about an hour
— This is the one pot love child of basmati rice w aromatics and crispy chicken thighs
the ingredients
— vegetable or canola oil | 2 tbs
— bone-in, skin on chicken thighs | 6, patted dry & seasoned with salt
— shallots | 2, minced
— garlic | 8 cloves, minced
— fresh ginger | 2 tbs (about 2 thumbs), grated or finely minced
— basmati rice | 2 cups, rinsed until water runs almost clear
— water | 3 cups
— tamari or soy sauce | 1 tbs
— salt | 3/4 tsp
via Molly Baz for Bon Appetite
the process
— in a dutch oven over medium heat, add the oil and arrange the thighs skin-side down
— cook, undisturbed, until the skin is fully browned and releases from the pot, about 10 minutes
— turn the heat down to low, transfer your chicken to a plate, and let the pot cool for a couple minutes
— add your shallots and sauté them until they are softened and translucent, about 3 minutes
— add the ginger and sauté for 2 minutes, before adding the garlic and sautéing for another 2 minutes
— stir in your rinsed rice and toast for a minute
— stir in your soy sauce, 3/4 tsp salt, and 3 cups of water
— nestle in your chicken thighs, skin side up, and bring everything to a simmer
— one simmering, cover your pot and allow to simmer over low heat for 25 minutes
— remove from the heat and let everything sit, covered, for 10 minutes before serving
notes
— gluten free if you use tamari
— dairy free
