One-Pot Miso Chicken and Rice
This One-Pot Miso Chicken and Rice is the kind of meal you'll want on repeat. Tender chicken thighs are marinated in a punchy miso-garlic-ginger blend, then simmered with fluffy rice and savory broth until everything is juicy, flavorful, and perfectly cooked.
Servings: 4
Calories: 814kcal
Equipment
Ingredients
For the Marinade:
- 2 tbsp white miso paste
- ½ tbsp minced garlic
- ⅓ tbsp minced ginger
- 2 tbsp light soy sauce or Tamari for gluten-free option
- 2 tbsp honey
- 1 tbsp mirin
- 1 tbsp sesame oil
For the One-Pot Meal:
- 4 large chicken thighs bone-in, skin-on
- 1 tbsp neutral oil or as needed
- 2 shallots , finely diced
- 1 bunch scallions (spring onions), chopped
- 1 cup (200g) easy-cook long grain rice
- 2 cups (500ml) chicken broth or stock
- 1 tbsp sesame seeds or Furikake seasoning , for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together all marinade ingredients. Add the chicken thighs and toss to coat evenly. Let them marinate for at least 15 minutes, or up to overnight in the fridge.2 tbsp white miso paste, ½ tbsp minced garlic, ⅓ tbsp minced ginger, 2 tbsp light soy sauce, 2 tbsp honey, 1 tbsp mirin, 1 tbsp sesame oil, 4 large chicken thighs
- Heat a the of oil in a large skillet. Sear the chicken over medium heat until golden on both sides – they don’t need to be fully cooked at this stage. Remove and set aside.1 tbsp neutral oil
- Deglaze the pan with a little water or broth and scrape any browned bits stuck to the pan loose.
- Add the shallots and most of the scallions to the pot. Sauté for 2–3 minutes until soft and fragrant.2 shallots, 1 bunch scallions
- Stir in the rinsed rice and pour over the chicken broth. Nestle the chicken back into the pot and add any leftover marinade.1 cup (200g) easy-cook long grain rice, 2 cups (500ml) chicken broth
- Bring to a gentle simmer, then cover with a lid. Cook over low heat for about 20 minutes or until the rice is tender and the chicken is cooked through.
- Fluff the rice with a fork. Top with sesame seeds or Furikake seasoning and reserved scallions.1 tbsp sesame seeds or Furikake seasoning
Video
Notes
- Store leftovers in an airtight container for up to 3 days. Gently reheat in the microwave or a pan with a splash of water or broth to loosen.
- Freeze in portions for up to 2 months. Defrost overnight in the fridge before reheating.
- You can use skinless and boneless chicken thighs if preferred.
Nutrition
Calories: 814kcal | Carbohydrates: 51g | Protein: 45g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 1067mg | Potassium: 727mg | Fiber: 2g | Sugar: 7g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg
