One Pan Chinese Chicken And Rice Recipes

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ONE-PAN CHINESE CHICKEN AND RICE



One-Pan Chinese Chicken and Rice image

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.

Provided by Maggie Zhu

Categories     Main

Time 1h10m

Number Of Ingredients 15

4 bone-in skin-on chicken thighs ((about 1.75 lbs / 800 g in total))
1 tablespoon sesame oil
1 " (2.5 cm) ginger (, minced)
3 cloves 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 tablespoon soy sauce
1 teaspoon Shaoxing wine ((or dry sherry))
1 teaspoon sesame oil
1/4 teaspoon white pepper ((or black pepper))
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon Chinese red pepper flakes ((or Korean pepper flakes))
3/4 teaspoon salt

Steps:

  • 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.
  • (Optional) Preheat the oven to 400°F (200°C) if you plan to use the oven baking method instead of the stovetop method.
  • 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.
  • Add the rice and stir until evenly coated with oil. Turn the heat off.
  • 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.
  • Add the broth and soy sauce. Cover the pan with a lid or aluminum foil.
  • 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.
  • 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.
  • 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.
  • Remove the pan from the oven and let rest for 5-10 minutes. Serve hot as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 413 kcal, Carbohydrate 38.8 g, Protein 36.2 g, Fat 11.2 g, SaturatedFat 2.6 g, Cholesterol 89 mg, Sodium 763 mg, Fiber 0.8 g, Sugar 0.3 g

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