Fresh ginger, garlic, and green chiles add bold flavor to this simple one-pot meal of chicken and rice. As the rice cooks, it steams the chicken so it comes out extra tender. Don't be surprised if you crave this incredibly simple dinner week after week.
Chile-Ginger Chicken and Rice
Yield: 4 servings
Active Time: 10 minutes
Total Time: 30 minutes
3 cups chicken stock 6 large slices ginger, cut lengthwise 4 cloves garlic, peeled and halved 1 long green chile, such as Anaheim or Hatch, sliced 1 1/2 cups jasmine rice, washed 4 small boneless skinless chicken thighs 1 teaspoon sea salt Freshly ground pepper 1 bunch scallions, sliced 1 cup cilantro, roughly chopped Coconut aminos, to serve
Stir chicken stock, ginger, garlic, and chile together in 3 1/2-quart dutch oven or another deep pan with high sides. Bring to a boil over medium heat, then add rice and stir. Bring again to a boil, then add chicken and season with salt and pepper. Cover, turn heat down to low, and cook 20 minutes. At this point, rice should have absorbed all liquid and chicken should be tender. Top with scallions and cilantro. Serve with coconut aminos on the side.