This is a fabulous, inexpensive, flavorful recipe that uses ingredients you probably already have in your kitchen and pantry. Makes it perfect during this time of quarantine and uncertainty. There’s no doubt quarantine is hard, but we can do hard things! Cooking is great for my mental health and anxiety and also gives me a feeling of accomplishment. What are some things you do for your mental health and well being? Let me know in the comments, then more importantly, please go do a couple of them! Because you👏🏻are👏🏻worth👏🏻it ❤️🙏🏻
You know when there are “assembly instructions” I got the original idea/recipe from somewhere else, lol. This is another easy, but delicious and adaptable recipe from Bon Apetit. I modified it a little bit, mainly for health reasons, but it was a HUGE hit in the house. I love when my kiddos eat adventurously, try new things and really enjoy it. Not completely sure why, I just really like it!
My husband is mildly allergic to garlic + onions. It just upsets his tummy, so I modified this by minimizing the garlic used. I’m sure it has something to do with FODMAPS and his gut biome I also used tamari in place of soy sauce and switched up the green veggies used to add a little more variety. I personally loved the cucumber the best (which is what BA suggested), but my husband and kiddos loved the green pepper. Go figure.
Here’s a quick video if you’d like to watch it before you read the directions. I find it helps me organize my thoughts before I embark on a new recipe!
Chicken and Rice:
- 6 small skin-on, bone-in chicken thighs (about 3 lb.)
- ¾ tsp. kosher salt, plus more
- 2 large shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 2″ piece ginger, peeled, finely chopped
- 2 cups high-quality basmati rice, rinsed
- 2 whole star anise
- 1 Tbsp. tamari sauce
- ½ cup creamy peanut butter
- 2 Tbsp. tamari sauce
- 2 Tbsp. unseasoned rice vinegar
- 1-2 tsp. Chili garlic sauce or Sriracha
- 1 1″ piece ginger, peeled, finely chopped
- 1½ tsp. Honey
- Green peppers, zucchini or English hot house cucumbers
- 1 cup cilantro leaves with tender stems
Chicken + Rice Directions:
- Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
- Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
**While Chicken is cooking, make your sauce and set aside. When that is done, I would get out and chop your “assembly” items.
- Whisk peanut butter, soy sauce, vinegar, heat (Sriracha or chili garlic sauce), ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
- Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
- Place some rice on your plate
- Top with sauce
- Add desired amount of greens