Soy Garlic Chicken One-Pot Rice That Can Feed Your Whole Family! 🔥

By Aaron and Claire · 35 min

Ingredients

Instructions

1. Wash the rice until the water runs clear, drain, and soak it in cold water for at least 30 minutes. If using long-grain rice, add 2 to 3 extra tablespoons of water.
2. Dissolve the chicken bouillon powder in 2 cups of water. (If using chicken stock instead, season it with salt.)
3. Put the chicken in a bowl 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 whites and greens apart. Cut the shishito peppers into bite-sized pieces if using.
5. Heat the oil in a large pot over medium-high heat. Sear the chicken skin-side down for 2 minutes until light golden, then flip and cook 3 minutes more. Remove and set aside.
6. In the same pot over medium heat, cook the garlic, onion and green onion whites for 2 minutes until fragrant. Add a little more oil or butter if there is not enough fat.
7. Stir the drained rice into the pot for 1 minute so every grain is coated.
8. Pour in the seasoned water and bring to a boil, scraping the bottom of the pot.
9. Once boiling, lower the heat to low, place the seared chicken on the rice, cover and simmer for 15 minutes. Turn off the heat and let it steam, covered, for 10 more minutes.
10. Remove the chicken. Stir in a pat of butter and the green onion greens. Optionally return the chicken with the shishito peppers and steam for 5 more minutes. Fluff the rice, then serve the rice and chicken together.

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

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