Best One Pot Ginger Chicken And Rice Recipe By Tasty Recipes

ONE PAN GINGER CHICKEN AND RICE

One pan ginger chicken and rice image

Easy, aromatic and perfect for dinner. This easy ginger chicken and rice recipe served with simple soy dressing is a weeknight dinner dream.

Provided by Alida Ryder

Categories Dinner

Time 35m

Number Of Ingredients 13

Ingredients

4 chicken thighs
2 tsp flaky sea salt
1 tsp cracked black pepper
2 tbsp vegetable oil
3 garlic cloves (crushed )
2 tsp crushed ginger
2 cups rice
4 cups water
½ cup soy sauce
1 tbsp rice vinegar
cucumber (sliced )
fresh cilantro / coriander
fresh mint

Steps:

Season chicken generously with salt and pepper.
Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down.
Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside.
In the same pan, add the ginger and garlic and cook for 30 seconds. Add the rice and stir to coat the rice in the oil.
Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked.
Combine the soy sauce and rice vinegar and set aside.
Serve the ginger chicken and rice with sliced cucumber and fresh herbs. Drizzle the dressing over the chicken and rice.

Nutrition Facts : Calories 495 kcal, Carbohydrate 76 g, Protein 32 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 1738 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ONE-POT CHICKEN AND RICE WITH GINGER AND CUMIN

One-Pot Chicken and Rice With Ginger and Cumin image

Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth - and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.

Provided by Kay Chun

Categories grains and rice, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal pieces
Kosher salt and black pepper
3 tablespoons unsalted butter
2 large shallots, thinly sliced (about 1 cup)
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 tablespoon brown mustard seeds
1 1/2 teaspoons cumin seeds
1/4 teaspoon ground green cardamom (optional)
2 cups basmati rice (about 14 ounces)
1/4 cup golden raisins (about 1 1/2 ounces)
3 cups low-sodium chicken broth or vegetable broth
2 medium carrots (about 6 ounces), peeled and very thinly sliced into rounds (about 1 cup)
1/4 cup chopped fresh cilantro
Hot sauce and yogurt, for serving (optional)

Steps:

In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.

ONE-POT CHICKEN AND RICE WITH GINGER

One-Pot Chicken and Rice With Ginger image

This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It's both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they're there.

Provided by Yasmin Fahr

Categories dinner, grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

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

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.