One-Pot Chicken and Rice With Ginger

Name: One-Pot Chicken and Rice With Ginger
Total time: 45 min
Yield: 4 servings
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

By Yasmin Fahr

Published July 22, 2022

One-Pot Chicken and Rice With Ginger — Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 45 minutes
Rating: 4(5,369)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

2tablespoons neutral or olive oil
1(3-inch) piece fresh ginger, peeled and cut into thin slices
2pounds boneless, skinless chicken thighs or breasts
Kosher salt
3large garlic cloves, minced or grated
2cups jasmine rice, rinsed with cold water
3cups low-sodium chicken broth or water, at room temperature
¾pound 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)
2tablespoons soy sauce, plus more as needed
2limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges
2scallions (optional), sliced
¼packed cup cilantro leaves and tender stems (optional), roughly torn or chopped

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

5,369 user ratings

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Comments

Kathleen2 years ago

I did the sauté in a Dutch oven then added brown rice and other ingredients. Instead of cooking on the stove top, I baked it in the oven at 350 degrees for 40 minutes and all ingredients were perfectly cooked.

Julie2 years ago

I made it in the Instant Pot and it was very easy. I followed Step 1 then added 3 cups of broth and 1 and 1/2 cups of jasmine rice. I added the soy sauce and then closed the lid and used high pressure for 15 minutes. After venting, I added the juice of 2 limes, scallions and greens and cilantro on top, stirred and then closed the lid for about 15 minutes (Instant Pot was off). Rice was super soft and absorbed all the broth and flavor was so good. Total hit with the family.

Bijouxla2 years ago

If using brown rice instead of jasmine, soak the rice and water for one hour before using because it needs to absorb more water than white rice or jasmine rice.

Hana1 month ago

This was a hit! …with significant adjustments. I’m making this comment mainly to remember what I did for next time. - Marinated the chicken in soy sauce, lime juice, and sesame oil ( some powdered ginger, garlic, and white pepper) a couple of hours before - doubled the ginger and garlic - added a seeded jalapeño with the ginger - Made probably 3lbs of chicken thighs and the 2 cups of rice was fine - I followed someone else’s idea of browning everything on the stove, threw in the kale on top after bringing the broth to a boil (put a little less than the 3 cups since there was extra liquid from the marinade), and put it in the over at 350 for 40 mins. Everything cooked beautifully! Added probably double the soy sauce, lime, sesame oil, and white pepper, and like triple the cilantro and green onions. Totally different recipe lol but it had great taste hahahaha

ML1 month ago

The rice cooked much faster than expected so by the time I added the greens and let them wilt a bit it was a bit overcooked and gummy. But still very flavorable, an easy recipe that I'll likely repeat but checking earlier to monitor rice. Would be good for a crowd.

Marcia G.1 month ago

I added soy + Shanghainese vinegar to the chicken when I was sautéing it to add flavor, plus a little sesame oil + white pepper.

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