chicken rice

One-pan bone-in, skin-on Chicken Thighs with Mushroom Rice take only 40 minutes to make. Easy to make, the clean up is minimal, only one pan is used - a large skillet.&nbsp; Great recipe to make flavorful rice from scratch along with the chicken.&nbsp;

Chicken Thighs with Mushroom Rice

olive oil

chicken thighs (bone-in, skin-on)

salt and pepper

white mushrooms (thinly sliced)

chicken broth (or vegetable broth)

water

rice rice

salt

cilantro (or parsley, chopped)

Heat a large skillet on medium-high heat until hot.  Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke.  Season skin side of chicken thighs with salt and pepper.&nbsp;

Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom.&nbsp;

Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).

How to cook chicken thighs on stove-top in a skillet

To the same (now empty) skillet, add thinly sliced mushrooms, sprinkle lightly with a pinch of salt, and cook on medium heat for about 1-2 minutes, until mushrooms soften.

To the same skillet (with mushrooms), add chicken broth, water, uncooked rice, 1/4 teaspoon salt.  Bring to boil.  Mix everything well.&nbsp;

Put chicken thighs on top, skin-side up, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).

Remove the chicken from the skillet.  Stir the rice really well, taste and season with more salt and pepper if desired.  Put chicken thighs back to the skillet.  Sprinkle with chopped fresh cilantro or parsley before serving.

How to cook mushroom rice

Full of flavour, this Spanish-style rice with chicken and chorizo is a one-pot wonder.

Spanish-style rice with chicken and chorizo

vegetable oil

chorizo sausage, halved lengthways, thinly sliced

red onions,

red capsicum, thinly sliced

chicken stir-fry strips

long grain brown rice

(125 milliliters) dry white wine

sweet paprika

cherry tomatoes

chicken stock

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5348771529001-5981817189001

Hainanese Chicken Rice is a classic dish, beloved by people all over Asia. It takes a bit of work to make this recipe at home, but the results are worth it.

Hainanese Chicken Rice

chicken ((3-3½ pounds))

ginger

scallions

Chicken fat ((taken from the back cavity of the chicken))

garlic ((minced))

uncoooked white rice ((preferably jasmine rice, washed and drained))

Chicken stock ((from cooking the chicken))

ginger ((roughly chopped))

garlic

sugar

soy sauce

red chilies ((we used Holland chilies))

sesame oil

The juice of 1 small lime

rice vinegar ((or white vinegar))

chicken broth

Wash the chicken clean and remember to set aside the piece of chicken fat at the back cavity. Transfer the chicken to a plate and pat dry with a paper towel. Lightly rub the chicken with the salt. This will give the chicken skin a nice sheen. Set it aside.

Bring the water, along with the ginger and scallions, to a boil in a large stockpot. Before adding the chicken to the pot, rinse the chicken under running water to wash away the salt. Carefully lower the chicken into the boiling water, positioning the chicken breast-side up. Now is a good time to adjust the water level so the chicken breast just pokes above the water (so you aren’t left with dry white meat).

Once the water boils, carefully lift the chicken out of the water to pour out the colder water that is trapped in the cavity. Carefully lower the chicken back into the pot. Bring the water to a boil again, and cover the lid. Turn off the heat, and leave the pot covered on the stove for 45-50 minutes (set a timer). To check if the chicken is done, stick a toothpick into the thickest part of the drumstick. If the juices run clear, it’s cooked through.

When the 45-minute timer (for the chicken) is almost up, prepare a large ice bath. Once the chicken is cooked, carefully lift the chicken out of the pot, drain the water from the cavity and lower it into the ice bath. Take care not to break the skin. After 15 minutes in the ice bath, the chicken should be cooled completely, drain and cover with clear plastic until ready to cut and serve. The ice bath stops the cooking process, locks in the juices, and gives the chicken skin better texture.

To Make the Chicken:

While the chicken is cooling, make the rice. Heat a wok over medium heat. Add the chicken fat and render for about a minute. Stir in the minced garlic and fry briefly, making sure it doesn’t burn.

Add the uncooked rice. Stir continuously for about two minutes.

Turn off the heat. Scoop the rice into your rice cooker and add the appropriate amount of chicken stock (instead of the usual water. This amount may vary depending on your rice cooker) and salt. Close the lid and press START.

If you don’t have a rice cooker, you can follow these steps. When you wash your rice, let it soak for an additional 20 minutes. Then drain the rice and follow the same steps above, but instead of transferring the rice mixture to your rice cooker, transfer it to a medium/large pot. Add 3 cups of chicken stock and the salt, giving it a quick stir. Cover the pot and bring to a boil. Once it boils, immediately turn down the heat to the lowest setting. Let the rice simmer and cook (covered) for 10-15 minutes until the rice is done. It’s not quite as foolproof as the rice cooker, but you should get a very similar result. Just be sure to keep an eye on it; burnt rice is no fun.

While the rice is cooking, let’s prepare the three signature dipping sauces. You can also start preparing these sauces while the chicken is cooking in the pot.

To make the rice:

Grind the ginger and garlic in a food processor until a paste forms. Heat the oil in a small pot or saucepan. Gently fry the ginger and garlic until aromatic and just lightly caramelized. You want it to be just cooked so that it no longer has that spicy raw flavor of uncooked ginger and garlic. Add salt to taste and transfer to a sauce dish.

To Make Sauce 1: The Ginger Garlic Sauce

Heat the water and sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the liquid thickens into a simple syrup. Add the dark soy sauce, stirring to combine. Transfer to a sauce dish.

To Make Sauce 2: Sweet Dark Soy Sauce

Grind the chilies, ginger, and garlic in a food processor until finely chopped. You will probably have to scrape down the sides of the food processor 1-2 times to ensure everything is ground up evenly. Add the sesame oil, salt, sugar, lime juice, and vinegar to the food processor. Pulse 2-3 times to combine.

Transfer to a small bowl and add chicken broth (what you used to boil the chicken) 1 tablespoon at a time until a saucy consistency is achieved. This is really about your preference too; if you like a thicker paste, add less broth. The broth also helps the sauce come together and adds additional chicken flavor!

To Make Sauce 3: Chili Sauce

A classic Singaporean / Malaysian dish of succulent poached chicken and flavored rice served with chilli-garlic sauce, soy sauce and a clear chicken soup.

Chicken thighs (small), skin

½ tbsp Soy sauce

Ginger ((Sliced))

Onion(s)

Water ((Enough

Salt ((To taste))

Pepper ((To taste))

Water

Ice cubes

Sesame oil

Salt

White Rice

Chicken fat ((Set aside when cleaning the chicken))

Garlic clove(s) ((minced))

½ inch Ginger ((minced))

Shallot ((minced))

1½ tsp Soy sauce

Pandan / screwpine leaves ((Refer to note#4))

Chicken Broth ((Used to cook chicken))

Sugar

tsp Warm water

tsp Soy sauce

tsp Rice vinegar ((Refer

tsp Chicken Broth ((Used to cook chicken))

Red bird's eye chilli pepper (Thai Chilli) ((Refer to note#6))

Garlic clove(s) ((Refer to note#6))

inch Ginger

tsp Rice Vinegar / White Vinegar

((Adjust

tsp Chicken Broth ((Adjust

Green Onion(s) ((Chopped))

Cilantro ((Chopped))

Cucumber slices

Rinse the chicken well. Remove excess fat from the chicken and set aside. If using chicken thighs, trim off the excess fat from the underside by cutting and scraping, If using a whole chicken, you can cut fat from the back cavity.

Lightly rub the chicken with coarse or kosher salt to exfoliate it. Keep rubbing till you get all the loose skin off and the skin shines. Rinse the chicken under running water to remove the salt, and pat dry.

Fill a stock pot with water and add chicken. Ensure that the water covers the chicken. If using a whole chicken, place the chicken such that the breast side faces down. Leave to boil.

Add green onions and ginger into the pot.

Once the soup boils, turn the chicken over. If using full chicken, turn it over so the breast side is on top. Remove some water from the stock pot so that the chicken breast just peeps out of the water. (This is because breast cooks faster than other parts of chicken, and may dry out if overcooked.)

Cover the pot and let the  stock / broth simmer for around 20 minutes.

Close to the 20 minute mark, prepare a large bowl of ice water.

Remove the chicken from the pot, but don&#039;t switch the stove off. Let the stock continue simmering. Dip the chicken in the ice bath for 15 seconds and then keep it aside.

Mix sesame oil and salt to prepare the glaze for the chicken. Coat this on the skin of chicken. (I use a basting brush for this)

Continue simmering the broth for at least 40 minutes. The more you simmer, the tastier the broth.

Taste, and add salt and pepper, if required.

To cook the chicken and broth

Wash rice and keep aside.

After the broth is ready, heat a second pot to medium heat. To this pot, add the chicken fat that you had previously set aside. Render the fat till all the oil is released and the solids turn brown and crispy.

With a slotted spoon, remove the solids from the rendered chicken fat.

Add minced garlic, ginger and shallot to the the pot. Sauté them in chicken fat until fragrant.

Now, add the washed rice and sauté for about a minute.

Add soy sauce, sesame oil and pandan leaves to the rice. Mix well.

Pour in broth (used to cook chicken) to the rice. Stir to mix and leave to cook over high heat.

Once the rice mixture boils, reduce the heat to the lowest setting and simmer covered until the rice is cooked. The cooking time will depend on the variety of rice you use. It took me around 10 minutes.

To cook the rice

Dissolve sugar in warm water.

Then, add the remaining ingredients for the sauce. Mix well and the sauce is ready.

To make the Sweet Soy sauce

Deseed the red chilli pepper.

Grind the chilli peppers, garlic cloves and ginger along with vinegar in a blender or food processor until smooth.

Add salt and sugar to your taste. Mix in some broth (used for cooking chicken, and cooled to room temperature or lower). Adjust broth quantity to get the sauce consistency you prefer.

To make the Chilli-Garlic sauce

Cut the chicken into thin long pieces and serve over rice or on a separate plate. Either way, pour some of the sweet soy sauce over the chicken.

Warm the soup up and garnish with chopped green onions and/or cilantro leaves.

Serve Hainanese Chicken Rice at room temperature, with warm soup, cucumber slices, chilli-garlic sauce and more sweet soy sauce on the side.

Serving suggestions

This old-fashioned Chicken and Rice with celery and onions is one of the world&#39;s most nearly perfect comfort food recipes. Your family will love it!

Chicken and Rice

butter (divided)

onion

celery

chicken

rice ((long grain white, basmati, or brown))

black pepper

parsley

In a large deep skillet over medium heat, melt 4 tablespoons of the butter.

Add the onion and celery and cook until softened but not browned.

Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.

Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.

Reduce the heat to low, cover and cook 20 minutes or until rice is tender.

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This old-fashioned one pot Chicken and Rice recipe is pure, hearty comfort food. For this simple recipe, chicken, rice, celery, and onions are combined and steamed to perfection all in one pot. It’s a great meal to make on a weeknight or when you need something that really sticks to your ribs!

Old Fashioned Chicken and Rice

Malaysian Chicken Rice Balls

Jasmine white rice

sticky rice

chicken breast

ginger (sliced)

white pepper powder

spring onion

Cucumber (for garnishing)

Mak Tok's Sweet Soy Sauce

brown sugar

Mak Tok's Garlic Chilli Sauce

Soak the glutinous rice in water for at least 2 hours before cooking. After soaking, drain the water and set the glutinous rice aside.

Rinse the jasmine rice with water for 3 times. Set aside.

Marinate the chicken breast with salt, white pepper, and sesame oil. Set aside for 5 minutes or longer as desired.

Add oil to a rice cooker and turn it on. When the oil is hot, add the garlic and ginger into the rice cooker. Sauté until fragrant for around 3 minutes before adding in the jasmine white rice and glutinous rice. Further sauté the rice and the aromatics in the rice cooker for 2-3 minutes.

Pour in the chicken stock to the rice and stir well. Add the chicken breast on top of the rice and close the lid of the rice cooker. Allow it to cook until done.

While the chicken and rice is cooking, make the sauce to drizzle over the chicken. Mix the soy sauce, sesame oil, Mak Tok&#39;s Sweet Soy Sauce, light brown sugar, and water in a bowl. Set aside.

Once the rice is done, remove the chicken breast from the rice cooker along with all the aromatics. Gently fluff the rice and allow it cool down slightly before handling it.

When the rice has slightly cooled down, take a small scoop and place it on wet hands. Mould it into a ball and place the rice ball on a plate along with some cucumbers on the side.

Place the chicken on a cutting board and smash it with the side of a cleaver or a rolling pin until the chicken is slightly flat. Slice the chicken up and place it on a plate. Drizzle the sauce over the chicken before serving.

Garnish the chicken with some spring onions on the top and serve the chicken rice balls with Mak Tok&#39;s Garlic Chilli Sauce.

A most popular dish with chicken: Chicken Rice! I’m going to show two ways in Turkish Cuisine we make. First Chicken Kapama “Tavuk Kapama” / “Mişöriz – Mishoriz”; second one “Tavuklu Nohutlu Pilav”.

Chicken & Rice / 2 Turkish Ways

tbsp butter

long grain rice

Chicken & Rice / 2 Turkish Ways cutting

I used whole chicken. But you can use drumsticks too. First press from the breast part, and make some movements to see the joined parts. And then cut the thighs, then wings. Also, cut the thigh into two pieces.

After cutting, cook the chicken pieces. I used a pressure cooker but you can use regular pan also. Add enough water and some salt, and cook until it is almost soft for about 20 minutes.

Preparing The Chicken

To soak the rice; add rice to a large bowl, then add warm water and salt. Wait at least for half an hour or up to 5 hours.

Dice onions and saute in a wide pan in olive oil.

Over the sautéed onions, add your soaked rice after draining well, and wash a couple of times to get rid of the starch. Continue to sauté the rice couple of more minutes. Don’t add salt too much because we used salt for the chicken stock as well.

Level the sautéed rice and place the chicken pieces on top of it.

And our Chicken & Rice / 2 Turkish Ways is ready. You can serve with this dish, Turkish Ezme Salad , “Cacık” or different salad types. And also in these hot summer days you can serve Turkish Basil Sherbet. It is good choice for dinner too. Check these chicken recipes too:

Cooking The Rice

This one pot leek and chicken rice is delicious and easy to make recipe and is comfort food at its best.

One Pot Leek And Chicken Rice

chicken legs

tsp cumin seed

cinnamon

cardamom pods split

0.25 tsp whole cloves

leeks

300 g (10.5 ounces) basmati rice

550 ml (2.3 cups) hot stock

Add the chicken to a bowl and season with some salt.

Heat half the olive oil in a pan, over medium heat, add in the chicken legs and brown them for about 5 mins on each side.  Remove from the pan and set aside.

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Top 10 chicken rice recipes from across the web

The most viewed chicken rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Thighs with Mushroom Rice

Spanish-style rice with chicken and...

Hainanese Chicken Rice

Hainanese Chicken Rice

Chicken and Rice

Malaysian Chicken Rice Balls

Chicken & Rice / 2 Turkish Ways

One Pot Leek And Chicken Rice

Uncle Ben's Chicken Rice Recipe

Crispy Chicken, Brown Rice, Chickpe...

The most viewed chicken rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine