One-Pot Ginger Chicken And Rice Recipe

Chicken and Rice:

1. Season chicken thighs on both sides with kosher salt.

2. In a medium-low heated Dutch oven or pot, place chicken in, skin side down.

3. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6 to 8 more minutes.

4. Remove chicken and set aside.

5. In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic.

6. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes.

7. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt.

8. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged.

9. Bring to a simmer, then cover pot and reduce heat to low.

10. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes.

Scallion Sauce:

1. Combine scallions, rice vinegar, sugar and chili flakes in a small bowl.

2. Stir and use the back of a spoon to press down and lightly crush the scallions.

3. Fluff rice, serve with the chicken and the scallion sauce, and enjoy!