One-Pan Chinese Chicken and Rice
If you don’t want to spend your evening washing dishes, try this delicious one-pan Chinese chicken and rice dinner that reveals juicy chicken with crispy skin atop extra-flavorful rice. {Gluten-Free adaptable}To make this dish gluten-free, use tamari instead of soy sauce, and use dry sherry to replace Shaoxing wine.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 bone-in skin-on chicken thighs (( in total))
- 1 tbsp sesame oil
- 1 ” (2.5 cm) ginger (, minced)
- 3 clove garlic (, minced)
- 1 cup long grain white rice (, rinsed and drained)
- 1+1/2 cup Pacific Foods Organic Chicken Bone Broth with Sea Salt
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine ((or dry sherry))
- 1 tsp sesame oil
- 1/4 tsp white pepper ((or black pepper))
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 1/2 tsp Chinese red pepper flakes ((or Korean pepper flakes))
- 3/4 tsp salt
Instructions
- 1
Rub the chicken thighs with the wet rub of shaoxing wine and sesame oil. Add the dry spices and toss to coat. Let marinate for 20 minutes.
- 2
(Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
- 3
In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes.
- 4
Add the rice and stir until evenly coated with oil. Turn the heat off.
- 5
Arrange the rice and make four wells for the chicken. Add the chicken thighs to the wells, skin-side-up, nestling them in so there isn’t too much rice underneath.
- 6
Add the broth and soy sauce. Cover the pan with a lid or aluminum foil.
- 7
Oven method: Move the pan to the oven and cook for 25 minutes. Once done, check the rice. If the rice is still a bit tough, return the pan to the oven and bake for another 5 minutes.
- 8
Stovetop method: Bring the broth to a boil. Cover the pan with a lid or aluminum foil, reduce the heat to low, and simmer on the stovetop for 20 minutes.
- 9
Turn on the broiler. Remove the lid or foil from the pan and move the pan under the broiler. Broil for 5 minutes, or until the chicken skin gets some color and crisps up.
- 10
Remove the pan from the oven and let rest for 5-10 minutes. Serve hot as a main dish.