One-Pot Chicken and Rice With Ginger
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
742 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 86 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 58 grams protein; 1507 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Kathleen
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.
Bijouxla
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.
Suzanne
While it adds an extra step, I’d be inclined to cut up the chicken in small pieces and remove the chicken (assuming it’s cooked through) before adding the water, so as to preserve the browned chicken, and toss it in at the end.
Julie
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.
Kareem
I just made this tonight and it turned out great…and I have a few notes I’d recommend: 1. Cut the chicken into strips. 2. Don’t worry about flipping the chicken. It’ll cook with the rice just fine. 3. When you add the garlic and rice, stir it. 4. In step 4, cook for 12 minutes then scrape the bottom and toss in the greens, stir, cover, and cook for the remaining 8 minutes.
Nancy
This would definitely work in the Instant Pot. Saute chicken first on the bottom then follow directions for rice. I will try it and follow up.
stephen ward
I made this today. I really like it. It makes a lot of food! Might want to cut the rice by 1/4. I would marinate the chicken breast in the soy and lime overnight to give the chicken more flavor. And add additional soy and lime when called for. I used chard and next time would try oiling and roasting that in the oven for a few minutes. I had a hard time fitting it all in one pot. This is a really great recipe!
ECWriter
Delicious, light yet comforting. I added fresh shiitake mushrooms for added umami and flavor and served steamed carrots dressed in butter and shoyu on the side. Definitely adding this to the rotation.
Becky
This is an easy, healthy, delicious weeknight meal. The only thing I changed was I finely chopped the ginger. Kale was the green I used.
Anon-a-Marti
Made this for dinner last night using tube of ginger. Cooked the chicken and removed. Added garlic and double amount of kale. Stir-fried. Removed. Added the rice and some additional oil. Browned a bit. Added the chicken broth, put the chicken on top and closed. 25 minutes later, it was done. Added the kale back and stirred. Served with added lime and chopped fresh mint! MMMMM! Even better the second night!
BubbaM
Made exactly as written with swiss chard and it was delicious, comfort food for a family member with covid. The rest of us added just a little crystal hot sauce for zing. Next time, I might add some root veg with the broth - baby turnips would be lovely.
Berna
@Lisa - I think brown rice needs to cook for a lot longer than jasmine rice, which may require taking the chicken out and putting it back in right before the vegetables to prevent overcooking
Ginny
Easy to adapt on the instant pot! Season and brown the chicken first and remove. Sauté ginger and garlic, deglaze with some stock. Layer the chicken on the bottom, add rice, top with remaining stock (added soy sauce here so it flavors the rice). I cut the rice to 1.5 cups and used a 1:1 ratio of rice to stock. You might need slightly more liquid to make sure the rice is fully submerged. Pressure cook on high for 7 min, natural release for 12 min. Stir in greens and chopped scallions once done.
CJ
I seasoned the chicken breast with salt and a little white pepper to add some depth. Will definitely make again.
Lisa
Is it OK to substitute brown rice for the jasmine?
Sarah A
Minced the ginger and left it in. Used two chicken breasts cubed which was plenty. 1/2 sesame oil & 1/2 avocado oil for browning chicken. Less than 2 C of rice. 1 xtra garlic clove. Homemade broth. Finished in oven at 350 for 30 more minutes after bringing to a boil then stirred in the greens (kale and chard) back in over for 10 min. Then stirred in the lime juice and half tamari half soy sauce & scallions. Let sit for 7 more min. Delicious. Next time I will add some jalapeno for a little zing.
Jackie BP
I made this in my Instapot - using the sauté feature to start - and it turned out great. I added kale at the end of the rice cooking time and let it wilt for about 10 minutes. It was a hit with the whole family!
Kristina
What is the consistency of the rice supposed to be here? Mine came out gummy and I find it impossible not to with all the stirring instructions. Greens also took way longer than 8 min to cook when layered on top - maybe triple that. I like the flavor of it - it's light, but the rice was just weird
CGF
I'd agree with those who say to cut the chicken into smaller pieces, use less rice or more broth, and stir the greens into the pot. Chicken breasts can be pretty large these days and I found the whole breasts to be hard to move around in the pot. I had to add more broth, and in the end, having used the amount of rice called for, the rice was very solid and kind of gummy. And the greens didn't cook well at all when layered on the top of the rice and chicken. I'm giving the recipe three stars.
Juviall
Bland. Needs much more than additional soy sauce. Maybe coconut milk? Only for more timid palates.
V
Not much flavor.
Kate
I liked this a lot, but it needs more flavor. It was great with some hot sauces on the side. I followed the recipe, but doubled the lime juice and made it with spinach.
DF
This recipe is absolutely terrible. I followed directions exactly. The stock / rice proportions are not right - rice was very crunchy and I had to add more liquid, but the rice just never cooked properly. The chicken is incredibly bland. The greens make no sense for the flavor profile. My recommendation - make something else. I couldn't finish it, and my family wouldn't eat it. It's one of the worst things I have ever made.
CGF
Yeah . . . I have to agree. And it makes a LOT of food. We're making our way through it so as not to be wasteful, but I wouldn't try it again.
sandra
3T ginger, 5 cloves garlic, 3 coos broth for 1.5 cups rice. Needs 2 jalapeños. Top with mint or mint cilantro
N/a
Taking someone else’s advice I both used slightly less rice and cutting the chicken into strips before putting them in pot. I don’t consider myself particularly skilled at cooking but it came out delicious! It took me a bit longer than the time given, I would be sure to set aside an hour or even 90 minutes to be safe if you prep slowly.
David
I took someone else’s advice and used slightly less rice as well as cut the chicken into strips before putting it in the pot. I don’t consider myself particularly skilled at cooking, but it came out delicious! However, it did take me a bit longer than the time given. If you prep slowly like me and/or you are deboning and removing skin, be sure to set aside an hour or even 90 minutes just in case.
Zenjane
Loved the recipe. Recipe was tasty but seemed to be missing something. We added toasted pine nuts, shiitake mushrooms, thinly sliced scallions and sweet chili sauce. Great additions. Limes as suggested are a must, more is better. We added half a lime’s juice which the recipe suggested. Yum!
Karen
Simple but tasty, and very easy to make.
Rachel
Somehow this didn’t do much for me. Followed the recipe as written using chicken thighs and spinach (a good pound of that)- the chicken stuck to my Le Creuset casserole, the jasmine rice turned mushy, and also got stuck while the spinach cooked (I had already stirred at the 12-minute mark and it wasn’t stuck then!), the chicken was overcooked, and flavors didn’t meld. Added plenty of cilantro and scallions, and extra soy sauce. Not awful but won’t make again.
Linda
Has anyone figured out how to do this in a rice cooker? Would love that!
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