One-Pot Chicken and Rice With Ginger

By Yasmin Fahr

Published July 21, 2022

  • A pot full of chicken and rice, topped with scallions and cilantro. A bowl of lime wedges sits beside it.
    Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Rating
4(6,116)
Comments
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This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It’s both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they’re there. 

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Ingredients

Yield:4 servings

  • 2 tablespoons neutral or olive oil

  • 1 (3-inch) piece fresh ginger, peeled and cut into thin slices

  • 2 pounds boneless, skinless chicken thighs or breasts

  • Kosher salt 

  • 3 large garlic cloves, minced or grated

  • 2 cups jasmine rice, rinsed with cold water

  • 3 cups low-sodium chicken broth or water, at room temperature

  • ¾ pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups)

  • 2 tablespoons soy sauce, plus more as needed

  • 2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges

  • 2 scallions (optional), sliced

  • ¼ packed cup cilantro leaves and tender stems (optional), roughly torn or chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

90 grams carbs; 219 milligrams cholesterol; 778 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 4 grams fiber; 1507 milligrams sodium; 59 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It’s OK if the pieces of chicken don’t all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.

  2. Step 2

    Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.

  3. Step 3

    Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.

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Ratings

4 out of 5
6,116 user ratings
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Comments

Kathleen

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.

Julie

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.

Bijouxla

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.

Diane D

I don't know what I did wrong. I halved the recipe. Intead of 20 minutes in step 2, I cut the time to 18 minutes. The rice was mush. It was a tasty mush, but mush nevertheless. I've never had this happen to my rice before. I liked the taste, though.

Sara Grace

I made almost this as written, other than some water adjustments because I only had sushi rice. I also added a cup of shredded carrots when I added the greens (I used spinach) at the end. So good! As many have said, great healthy comfort food. Topped with gochujang, it almost felt like I had made my own bibimbop.

Nanci Brogan

Honestly not very good. I would say okay. Did not blend well. Minimal flavor. I won't make it again.

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