One-Skillet Chicken in Ginger Rice

Servings: 2

Author:

Prep Time:
5 minutes

Cook Time:
40 minutes

Total Time:
45 minutes

Main Course

American

chicken Chicken Thighs ginger brown rice

Instructions

1 Start By heating a large stovetop pan with a lid to medium heat. While the pan
is heating season the chicken thighs with pepper, garlic, and cumin. Once the
pan is hot add the oil to the pan, then immediately add the chicken to the pan.
Cook the chicken on medium heat for 4 minutes on one side, then flip and cook on
the other side for 3 minutes.
2 Now remove the chicken from the pan and set it aside. It may not be done
completely, but that is ok, we are going to cook it more later. This cook was
more to brown the chicken thighs.
3 Now add your ¼ cup water to the same pan the chicken was just cooked in. Us that
water to scrap any stuck-on chicken juice off the bottom of the pan to add a
little flavor to the water.
4 Now add your diced garlic, ginger, shallots, and carrots to the pan. Cook for
about 5 minutes on medium heat, stirring often to prevent burning.
5 After 5 minutes add your mushrooms, rice, and 1½ cups water, chicken base, and
soy sauce to the pan. Stir everything together then arrange your chicken thighs
on top of the rice. Then cover with a lid, reduce the heat so the water is
simmering, and cook for 20-25 minutes until the rice has absorbed the water and
is cooked completely.
6 After about 15 minutes of the rice cooking, add your scallions to the pan,
mixing in with the rice. You don't want to add them too soon or they will be
complete mush.
7 Once the rice is finished cooking, season everything with the remaining cumin
and pepper. Serve and enjoy!