One-Pot Chicken and Rice With Ginger Recipe (2024)

I did the sauté in a Dutch oven then added brown rice and other ingredients. Instead of cooking on the stove top, I baked it in the oven at 350 degrees for 40 minutes and all ingredients were perfectly cooked.

If using brown rice instead of jasmine, soak the rice and water for one hour before using because it needs to absorb more water than white rice or jasmine rice.

While it adds an extra step, I’d be inclined to cut up the chicken in small pieces and remove the chicken (assuming it’s cooked through) before adding the water, so as to preserve the browned chicken, and toss it in at the end.

I made it in the Instant Pot and it was very easy. I followed Step 1 then added 3 cups of broth and 1 and 1/2 cups of jasmine rice. I added the soy sauce and then closed the lid and used high pressure for 15 minutes. After venting, I added the juice of 2 limes, scallions and greens and cilantro on top, stirred and then closed the lid for about 15 minutes (Instant Pot was off). Rice was super soft and absorbed all the broth and flavor was so good. Total hit with the family.

I just made this tonight and it turned out great…and I have a few notes I’d recommend:1. Cut the chicken into strips. 2. Don’t worry about flipping the chicken. It’ll cook with the rice just fine. 3. When you add the garlic and rice, stir it. 4. In step 4, cook for 12 minutes then scrape the bottom and toss in the greens, stir, cover, and cook for the remaining 8 minutes.

This would definitely work in the Instant Pot. Saute chicken first on the bottom then follow directions for rice. I will try it and follow up.

I made this today. I really like it. It makes a lot of food! Might want to cut the rice by 1/4. I would marinate the chicken breast in the soy and lime overnight to give the chicken more flavor. And add additional soy and lime when called for. I used chard and next time would try oiling and roasting that in the oven for a few minutes. I had a hard time fitting it all in one pot. This is a really great recipe!

Delicious, light yet comforting. I added fresh shiitake mushrooms for added umami and flavor and served steamed carrots dressed in butter and shoyu on the side. Definitely adding this to the rotation.

This is an easy, healthy, delicious weeknight meal. The only thing I changed was I finely chopped the ginger. Kale was the green I used.

Made this for dinner last night using tube of ginger. Cooked the chicken and removed. Added garlic and double amount of kale. Stir-fried. Removed. Added the rice and some additional oil. Browned a bit. Added the chicken broth, put the chicken on top and closed. 25 minutes later, it was done. Added the kale back and stirred. Served with added lime and chopped fresh mint! MMMMM! Even better the second night!

Made exactly as written with swiss chard and it was delicious, comfort food for a family member with covid. The rest of us added just a little crystal hot sauce for zing. Next time, I might add some root veg with the broth - baby turnips would be lovely.

@Lisa - I think brown rice needs to cook for a lot longer than jasmine rice, which may require taking the chicken out and putting it back in right before the vegetables to prevent overcooking

Easy to adapt on the instant pot! Season and brown the chicken first and remove. Sauté ginger and garlic, deglaze with some stock. Layer the chicken on the bottom, add rice, top with remaining stock (added soy sauce here so it flavors the rice). I cut the rice to 1.5 cups and used a 1:1 ratio of rice to stock. You might need slightly more liquid to make sure the rice is fully submerged. Pressure cook on high for 7 min, natural release for 12 min. Stir in greens and chopped scallions once done.

I seasoned the chicken breast with salt and a little white pepper to add some depth. Will definitely make again.

Is it OK to substitute brown rice for the jasmine?

Somehow this didn’t do much for me. Followed the recipe as written using chicken thighs and spinach (a good pound of that)- the chicken stuck to my Le Creuset casserole, the jasmine rice turned mushy, and also got stuck while the spinach cooked (I had already stirred at the 12-minute mark and it wasn’t stuck then!), the chicken was overcooked, and flavors didn’t meld. Added plenty of cilantro and scallions, and extra soy sauce. Not awful but won’t make again.

Has anyone figured out how to do this in a rice cooker? Would love that!

I made this and whole family liked it. Followed recipe to T and used spinach. Two and six year old gave it a thumbs up. Definitely a repeat and enough for leftovers!

Tasty, but the rice didn't stay fluffy, and the chicken shredded itself. Kind of gloppy.

Many commenters mention cutting the chicken into slices. The author seems to serve the chicken whole (bone-in). Are you using boneless chicken? And if so, which cut(s)?

I found this recipe a bit dry and flavourless - I was craving some sort of sauce with it! What would the community recommend?

Great flavor, but next time I will be sure that all parts of the chicken thighs get a nice sear and ignore the suggestion that it doesn’t make a difference. I think the texture of the meat will be much better. Otherwise, this is a dish to repeat!

Should have read more reviews. It was bland, the texture wasn't good, and the rice was an overcooked mess almost immediately. Not sure how I would correct this other than to cook each thing separately, then combine. Which of course defeats the appeal of the one pot dish.

Loved this dish, it’s a new favorite. Followed the instructions as close as possible. Used mustard greens, a favorite with a mild bite but tender leaf. Perfect foil for the rice. (And it is usually cheap & available at the store.) I removed the thicker stems. Used an enameled cast iron Dutch oven, worked well.

Very bland but comfy. I added more lime and some sriracha. I would prefer to make it more porridge-esque like congee. Then all the accoutrements must be included like kimchee, chili crisp, crispy garlic, soy, chili oil… maybe a fried egg. Having said that- it is good for the purpose of a single pot meal that gets plenty of protein and veg into the kids.

Delicious and quick weeknight dish that my family loves, but the one-pot feature is somewhat exaggerated. Just start by browning the chicken in batches and set aside. Then proceed with ginger, garlic and rice. Add chicken back in before broth, nestling it into rice.

Very rare when my entire family likes a dish! Easy, healthy and very comforting. I cut the chicken prior to putting in the pot so it was easier to serve.

Easy recipe with these adjustments: cut chicken in large chunks and brown/sear well. Use half the rice, or double the chicken. Other veggies to add: carrot, mushrooms.

I enjoyed this very much. I added a bit more ginger than specified - it was lovely.

Less water / broth and bake for a better rice finish.