Best One Pot Chicken And Rice With Ginger And Cumin Recipes

One-Pot Ginger Chicken And Rice Recipe by Tasty image

Provided by Nakano

Yield 4 Servings

Number Of Ingredients 13

4 chicken thighs, bone-in skin-on
½ yellow onion, diced small
1 piece ginger, grated, 2 in (5 cm)
3 cloves garlic, minced
1 ½ cups jasmine rice, rinsed well
2 ½ cups water
1 tablespoon Nakano® Natural Rice Vinegar
1 tablespoon soy sauce
1 teaspoon kosher salt, plus more for seasoning chicken
6 scallions, thinly sliced
¼ cup Nakano Natural Rice Vinegar
½ teaspoon sugar
¼ teaspoon chili flakes

Steps:

Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
Fluff rice and serve with the chicken and the scallion sauce.
Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams

One-Pot Chicken and Rice With Ginger image

Provided by Yasmin Fahr

Time 45m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.
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.
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.