One-pot Chinese chicken and rice – an easy and flavourful recipe that’s going to become your new family favourite!
Love chicken dishes? You must try my Creamy Chicken Pasta
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You guys is there anything better than one pot meals? I absolutely LOVE them and not just because I am trying to avoid washing extra dishes 😉
There’s magic happening when everything cooks together in a single pot – each ingredient gaining extra flavour from the others. An in the case of this one pot chicken and rice recipe the results are OMG deelish!
Asian Chicken Marinade
I don’t often cook with chicken thighs that aren’t skinless and de-boned, but I must admit they taste a million times better.
Do remove some of the skin if there’s a lot and also some of the fat if the chicken is fatty. The marinade will make the chicken super-flavourful and the slow cooking very moist and tender.
Simply combine honey, garlic, ginger with oyster and soy sauce and marinate your chicken for 2-3 hours or overnight for maximum flavour.
One Pot Chicken and Rice
Once you have marinated the chicken it’s time to make magic happen! Pan fry the chicken thighs until the skin is golden and crispy and set aside.
Time for the vegetables to get a turn in the pan – and don’t forget to coat the rice in the flavourful reserved marinade. After that you can sit back and let this one pan wonder do its thing… Can we say YUM!?
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One-pot Chinese Chicken and Rice
Ingredients
- For the chicken
- 8 chicken thighs skin on, bones in
- 4 tbsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp runny honey
- 2 large garlic cloves minced in a garlic press
- 1 tbsp grated fresh ginger
- 1 red chilli deseeded and finely chopped
- salt and freshly ground pepper to season
- 1 tbsp rapeseed canola oil to fry
- –––
- 200 g | 7oz brown basmati and wild rice
- 500 ml | 2 cups chicken stock
- 2 large shallots peeled and finely diced
- 1/2 red bell pepper finely diced
- 1/2 yellow bell pepper finely diced
- 4 green onions scallions sliced thinly to garnish
- 1 tbsp butter + 1 tbsp rapeseed canola oil to fry
Instructions
- Put the chicken and all the marinade ingredients together in a bowl or large roasting bag and toss together. Leave to marinate for 2-3 hours or even overnight in the fridge (covered).
- Preheat the oven to 180C (350F).
- Remove the chicken from the marinade shaking most of it off. Reserve the marinade.
- Heat the oil in a large lidded casserole dish. Pan fry the chicken, skin side down first, over medium-high heat for a couple of minutes until golden. Turn over and cook for two more minutes on the other side and set aside. Wipe the pan clean.
- Heat the butter and oil and sweat the shallots for 7 minutes.
- Add the rice and peppers and stir to coat in the butter/oil. Add the reserved marinade and stock and bring to a simmer.
- Place the chicken over the rice and cover the casserole. Cook for 45-50 minutes or until the rice is cooked.
- Serve sprinkled with the chopped spring onions.
Notes
Nutritional Info
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Dee says
Any chance of an Instant Pot version?
Lucy Parissi says
Thanks for the prod I do need to test this again! Promise to update soon x
Elizabeth says
My goodness that looks so, so very good! My kind of comfort food dish, this! Yum!
laura@howtocookgoodfood says
The lighting can be so bad at this time of the year, and such short days too but I am pleased you managed to create this gorgeous chicken dish which is looking just prefect. The colours definitely brighten up these cold winter days!
Lucy Parissi says
I can see signs of spring finally! Won’t be long I will be complaining it is too bright 😉
Emma @ Supper in the Suburbs says
I hate it when a plan falls apart but at least this delicious recipe came out of it! It looks delicious and full of sunny, vibrant flavours to beat away those grey skies!
Dannii @ Hungry Healthy Happy says
This looks right up my street. I love anything that conbines soy sauce and honey is good with me.
Elizabeth says
My goodness this looks fantastic! I’m going to have to try this recipe out on my family and see what they think.
Lucy Parissi says
I am sure they would love it Elizabeth!
Karly says
This one makes up for any of those struggles– looks AMAZING! Perfect for weeknight family dinners. Can’t wait to try it out!
Bethany @ athletic avocado says
Ahhh doesn’t it stink when recipes taste good but they don’t look good? I feel your pain! But at least you made a delicious dinner with these chicken thighs! Love that only one pot is need to make this crowd-pleasing din din!
Lucy Parissi says
Meatloaf is notoriously tricky… But I will keep trying!
Julia Frey says
Sorry to hear of all the failed plans but it looks you still came out as a winner with this chicken and rice dish! I just love how vibrant and cheery it looks, a great remedy on a day like today! The rest of us had to battle the tube strike in the rain, I would’ve been so happy to come home to this dinner!
Lucy Parissi says
Yesterday was full-on depressing. Much prefer really cold weather that’s dry and bright. I can only sympathise about the tube – I am so thrilled not to have to battle the commute every day… at least for now.