One Pot Ginger Chicken and Rice

Prep Time 10

Cook Time 25

Servings - 6

1.5 lbs boneless skinless chicken thighs
½ tsp kosher salt
Black pepper
2 tbsp olive oil, divided
1 yellow onion, chopped or thinly sliced
2 carrots, chopped
3- inch piece of ginger, sliced into thin strips
1 cup jasmine white rice, rinsed*
2 cups water
¼ cup soy sauce or tamari
2 tbsp rice vinegar
2-4 cups finely chopped kale (optional)
Chopped fresh herbs, for topping (scallions, cilantro, mint, and/or basil)
*Add rice to a fine mesh sieve and rinse while agitating the grains with your hands until the water runs mostly clear. This will help remove excess starch on the rice, which ensures the rice is not gummy.
Note: ~ you can also do this in a large heavy bottomed skillet with a tight fitting lid. If you have one, use it! My cast iron skillet doesn’t have a lid, so I used my dutch oven.

Season the chicken on one side with the salt and some pepper.
In a large dutch oven over medium-high heat, warm 1 tablespoon olive oil. Add the chicken (salted-side-down) and cook for 3 minutes or until browned. Transfer to a plate (you’ll finish cooking it later).
To the pot, add the remaining 1 tablespoon olive oil, onion, carrots, and a pinch of salt. Cook for about 3 minutes or until the onions/carrots have softened, stirring occasionally and scraping up any chicken bits stuck to the pot. Stir in the ginger and cook for 1 more minute, stirring occasionally.
Stir in the rice to combine, then stir in the water, soy sauce, and vinegar. Arrange the chicken (raw side facing down) on top. Pour any juices left on the plate back into the pot.
Bring to a boil, then cover with a tight fitting lid and simmer over low heat for 20 minutes. If the rice is not cooked through at this point, cover and continue to cook (add a bit more water if there isn’t any in the bottom of the pot). Transfer the chicken to your cutting board.
If adding kale, scatter it on top. Cover with the lid and let it simmer for 1-2 more minutes to soften the greens, then fluff/stir to gently mix everything together.
Let the rice sit for 5 minutes while you chop up chicken. You can fish out the big chunks of ginger, though someone will inevitably get a chunk in their bowl!
Serve the rice topped with the chicken and herbs.

Substitutions:

To make vegetarian, crisp up some seasoned tofu chunks in the skillet instead of chicken and follow the recipe as is.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Warm up leftovers in the microwave until warmed through. Top with plenty of fresh herbs.
Put a fried egg on top.