ONE-POT GINGERY CHICKEN AND RICE WITH PEANUT SAUCE

One-Pot Gingery Chicken and Rice With Peanut Sauce image

Provided by Molly Baz

Yield 6 servings

Number Of Ingredients 18

Chicken and rice:
6 small skin-on, bone-in chicken thighs (about 3 lb.)
¾ tsp. kosher salt, plus more
2 large shallots, finely chopped
8 garlic cloves, finely chopped
1 (2") piece ginger, peeled, finely chopped
2 cups high-quality basmati rice, rinsed
2 whole star anise
1 Tbsp. soy sauce
Sauce and assembly:
½ cup creamy peanut butter
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
5 tsp. Sriracha
1 (1") piece ginger, peeled, finely chopped
1½ tsp. honey
1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal
1 cup cilantro leaves with tender stems

Steps:

Chicken and rice:
Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
Sauce and assembly:
While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.