Gochujang Chicken One-Pot Rice That Can Feed Your Whole Family!

By Aaron and Claire · 45 min

Ingredients

Instructions

1. Wash the rice until the water runs clear, drain, and repeat two or three times. Soak it in cold water for 30 minutes.
2. Dissolve the chicken bouillon powder in the 2 cups of water.
3. If you like, remove the chicken skin. Mix the chicken with the marinade ingredients and massage gently. Set aside.
4. Finely chop the garlic, dice the onion, and thinly slice the green onions, keeping the white and green parts separate.
5. In a large nonstick pot over medium-high heat, heat the oil. Sear the chicken skin-side down for 2 minutes, then flip and cook 3 minutes more until both sides are seared. Remove and set aside.
6. In the same pot over medium-high heat, sauté the garlic, onion and white parts of the green onions for 3 minutes until fragrant.
7. Add the drained rice and stir-fry for 1 minute so every grain is coated in the oil.
8. Pour in the seasoned water and bring to a boil, stirring occasionally so the rice does not stick.
9. Once boiling, reduce the heat to low, place the seared chicken on top, cover and simmer for 15 minutes. Turn off the heat, keep the lid closed and let it steam for 10 more minutes.
10. Remove the chicken. Add the green onion tops, the butter and the mozzarella (if using) to the rice, fluff gently, and serve with the chicken.

Summarized from Aaron and Claire's video. Watch it for the details.

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