One Pot Chicken & Rice- here’s episode 7 of Easy Recipes My

Name: One Pot Chicken & Rice- here’s episode 7 of Easy Recipes My
Cuisine: Asian, Chinese
Ingredients: 6 boneless skin on, chicken thighs, dried; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp cumin; 1 tsp salt; 1.5 tsp black pepper; 1 head of broccoli, washed and chopped; 2 cups (western measuring cup) of Jasmine (or long grain) rice; 4 shallots, minced; 4 garlic cloves, minced; 1.5 tbsp of grated ginger; 2 + 2/3 cups (western measuring cup) of chicken bone broth or chicken stock; (for every cup of rice us 1 + 1/3 cup of liquid needs to be exact); 2 tbsp cooking oil; spring onion, sliced (optional; for garnish); sesame seeds (optional; for garnish); sauce (optional but do it!); 1.5 tbsp oyster sauce (or vegetarian oyster sauce- if you don’t have this you can put an extra tsp of dark soy sauce and a bit more sugar); 1.5 tsp dark soy sauce (or tamari soy sauce) Kikkoman brand has gluten-free; 1.5 tsp of light soy sauce (or coconut aminos); 1.5 tsp sugar

17 steps

One Pot Chicken & Rice- here’s episode 7 of Easy Recipes My Whole Family Loves. I experimented with this recipe for a while because I instantly loved the flavour of it, but couldn’t get the textures right. IMO, these measurements and timing works best so your broccoli isn’t completely mush (I love a crunch and don’t want everything to be the same texture), chicken is still tender, and rice is soaked in flavour but still also has texture. Ingredients; *6 boneless skin on, chicken thighs, dried *1 tsp smoked paprika *1/2 tsp garlic powder *1/2 tsp cumin *1 tsp salt *1.5 tsp black pepper *1 head of broccoli, washed and chopped *2 cups (western measuring cup) of Jasmine (or long grain) rice *4 shallots, minced *4 garlic cloves, minced *1.5 tbsp of grated ginger *2 + 2/3 cups (western measuring cup) of chicken bone broth or chicken stock (for every cup of rice us 1 + 1/3 cup of liquid *needs to be exact*) *2 tbsp cooking oil *spring onion, sliced (optional; for garnish) *sesame seeds (optional; for garnish) sauce (optional but do it!): *1.5 tbsp oyster sauce (or vegetarian oyster sauce- if you don’t have this you can put an extra tsp of dark soy sauce and a bit more sugar) *1.5 tsp dark soy sauce (or tamari soy sauce) *Kikkoman brand has gluten-free *1.5 tsp of light soy sauce (or coconut aminos) *1.5 tsp sugar Method below in comments

Updated at: Thu, 08 Feb 2024 18:08:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4499.4 kcal (225%)

Total Fat173 g (247%)

Carbs515.7 g (198%)

Sugars20.2 g (22%)

Protein201.9 g (404%)

Sodium4923.9 mg (246%)

Fiber15.1 g (54%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Mix the smoked paprika, garlic powder, cumin, salt, and pepper in a bowl to make the seasoning.

Step 2

2. Dry the chicken thighs and sprinkle most of the seasoning (saving a bit for the broccoli) on them. Rub it in and be sure to get it under the skin as well for flavour all around, set aside.

Step 3

3. Wash & chop some broccoli

Step 4

4. Chop the shallots and garlic. Grate the ginger.

Step 5

5. Add 1 tablespoon of cooking oil to a large bottom heavy pot over medium/high heat. When it's hot pour the broccoli and the rest of the seasoning in, then stir fry for

Step 6

2-4 minutes depending on the texture you desire. Set it to the side

Step 7

6. In that same pot, add another tablespoon of cooking oil and brown the chicken in 2 batches until it's 85% cooked

Step 8

(3-4min mine took 3 min as they were quite thin

Step 9

7. When the chicken is on it's last few minutes of browning, wash the rice until the water runs clear (~3-4 times) and strain it to remove as much water as possible (really important or rice will get mushy!)

Step 10

8. Remove the chicken and set to the side

Step 11

9. In the same pan (keeping the chicken juice/oils inside), add the garlic, shallots, and ginger, stir fry that for about 30 seconds before adding in the rice. Stir fry the rice for 2-3 minutes until it's evenly coated in the juices and aromatics.

Step 12

10. Pour in the chicken broth, stir it well making sure there's nothing stuck to the bottom.

Step 13

11. Add the chicken back on top

Step 14

12. Bring to a boil, then turn the heat to low, cover, and cook it for 15 minutes (all liquid should be absorbed).

Step 15

13. Turn off the heat, DON'T OPEN THE LID and let it sit for another 10 minutes

Step 16

14. Remove the chicken, pour in the sauce and broccoli, turn the heat to medium high, and mix well. If you want to have the golden crispy rice at the bottom, add 2 tsp of natural oil around the parameter and leave it sit uncovered until you hear a crackling sound.

Step 17

15. Sprinkle with spring onion and sesame seeds and serve!

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