One-Pot Chicken and Rice With Ginger

Name: One-Pot Chicken and Rice With Ginger
Total time: 45 min
Ingredients: 2 tablespoons neutral or olive oil; 1 (3-inch) piece fresh ginger, peeled and cut into thin slices; 2 pounds boneless, skinless chicken thighs or breasts; Kosher salt; 3 large garlic cloves, minced or grated; 2 cups jasmine rice, rinsed with cold water; 3 cups low-sodium chicken broth or water, at room temperature; 3/4 pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups); 2 tablespoons soy sauce, plus more as needed; 2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges; 2 scallions (optional), sliced; 1/4 packed cup cilantro leaves and tender stems (optional), roughly torn or chopped

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Total: 45 minutes

Servings: 4

Author : Yasmin Fahr

boneless chicken thighs chicken thigh ginger

Instructions

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Step 1

In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It’s OK if the pieces of chicken don’t all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.

Step 2

Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.

Step 3

Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.

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