One-Pot Chicken with Rice and Ginger
Ingredients
- 2 tbsp. olive oil
- One 3-inch piece fresh ginger, peeled and cut into thin slices
- 2-pounds boneless, skinless chicken thighs or breasts
- Kosher salt, to taste
- 3 large garlic cloves, minced
- 2 cups jasmine rice, rinsed with cold water
- 3 cups chicken broth, at room temperature
- 4 cups spinach, leaves removed from and cut or torn into bite-size pieces, packed
- 2 tbsp. soy sauce, plus more as needed
- 2 limes, 1 juiced and 1 cut into wedges
- 2 scallions, sliced
- ¼ cup cilantro, chopped
Instructions
- In a large Dutch oven with a lid, over medium-high heat, heat the oil and ginger until the oil starts to sizzle; approximately 1 to 2 minutes.
- Season the chicken with salt and push the ginger to one side of the Dutch oven.
- Add the chicken and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan; about 5 to 7 minutes.
- Stir in the garlic and rice; flip the chicken and cook until the rice is coated with oil and starts to sizzle; about 1 minute.
- Add the chicken broth and increase the heat to high; bring to a boil while stirring to scrape up ingredients which may be on the bottom.
- Cover and immediately lower the heat to bring to a simmer.
- Cook until most of the liquid has been absorbed and the chicken is cooked through; about 20 minutes.
- During the last 8 minutes, stir the bottom again to ensure nothing is sticking; layer the spinach 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 while covered for 5 minutes.
- To serve, pull the chicken apart into bite-size pieces or leave each breast intact.
- Season to taste with salt, the lime wedges and more soy, if desired.
- Top with the scallions and cilantro.
Notes
Feel free to substitute the cilantro with fresh parsley in this or any recipe.