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?

This recipe is absolutely terrible. I followed directions exactly. The stock / rice proportions are not right - rice was very crunchy and I had to add more liquid, but the rice just never cooked properly. The chicken is incredibly bland. The greens make no sense for the flavor profile. My recommendation - make something else. I couldn't finish it, and my family wouldn't eat it. It's one of the worst things I have ever made.

3T ginger, 5 cloves garlic, 3 coos broth for 1.5 cups rice. Needs 2 jalapeños. Top with mint or mint cilantro

Taking someone else’s advice I both used slightly less rice and cutting the chicken into strips before putting them in pot. I don’t consider myself particularly skilled at cooking but it came out delicious! It took me a bit longer than the time given, I would be sure to set aside an hour or even 90 minutes to be safe if you prep slowly.

I took someone else’s advice and used slightly less rice as well as cut the chicken into strips before putting it in the pot. I don’t consider myself particularly skilled at cooking, but it came out delicious! However, it did take me a bit longer than the time given. If you prep slowly like me and/or you are deboning and removing skin, be sure to set aside an hour or even 90 minutes just in case.

Loved the recipe. Recipe was tasty but seemed to be missing something. We added toasted pine nuts, shiitake mushrooms, thinly sliced scallions and sweet chili sauce. Great additions. Limes as suggested are a must, more is better. We added half a lime’s juice which the recipe suggested. Yum!

Simple but tasty, and very easy to make.

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.