One Pan Ginger Shallot Chicken and Rice

Simple ingredients come together to form this One Pan Ginger Shallot Chicken and Rice–a hassle-free recipe that delivers mouth-watering flavours with minimal effort.

Tender chicken and fluffy flavour-filled rice are cooked together in just one pan, before being drizzled with an aromatic ginger and spring onion oil. This recipe is a great time-saving solution for busy weeknights, designed to save time and energy. Serve with your family’s favourite vegetables or any veggies in the crisper that need to be used!

Can you make One Pan Ginger Shallot Chicken and Rice ahead of time?

This One Pan Ginger Shallot Chicken and Rice recipe is best made and eaten immediately.

Watch how to make One Pan Ginger Shallot Chicken and Rice

Is One Pan Ginger Shallot Chicken and Rice suitable for leftovers?

One Pan Ginger Shallot Chicken and Rice leftovers reheat really well. Store in an airtight container up to 3 days and reheat in the microwave.

One Pan Ginger Shallot Chicken and Rice

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5 from 7 reviews

• Total Time: 35 mins
• Yield: 4 1x

Ingredients

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• 5 large chicken thigh fillets (skin on or off), excess fat trimmed
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp olive oil
• 1 cup (190 g) jasmine or basmati rice
• 1.5 cups (360 ml)  chicken stock

Ginger and Shallot Oil

• 4 spring onions/scallions, finely sliced
• 1 tsp ginger, freshly grated
• ½ tsp salt
• 1 tbsp sesame oil
• ⅓ cup (80 ml) oil (see note 1)

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Instructions

1. Season the chicken with salt and pepper.
2. Heat the oil in a large, heavy-based skillet on medium-high heat. Cook the chicken for 4-5 minutes or until golden, turning once halfway through. Set aside.
3. Use a paper towel to drain excess fat if desired.
4. To the same pan, add the rice and stir for 30 seconds before adding the chicken stock.
5. Once the chicken stock is bubbling, return the chicken to the pan. Cover with the lid, reduce the heat to the lowest setting, and cook for 15 minutes.
6. To make the ginger and shallot oil, combine the ingredients in a small bowl and allow to stand while the chicken and rice cook (the salt softens the spring onions and flavours the oil as it sits).
7. Once the chicken and rice are cooked, remove the pan from the heat and allow to stand for 10 minutes.
8. Serve drizzled with ginger and shallot oil, with sliced cucumbers or steamed greens on the side.

Notes

Note 1 – I use olive oil because I like the flavour, but you can use a neutral-flavoured oil if preferred (like canola or vegetable oil).

MAKE AHEAD

This recipe is best made and eaten immediately, although leftovers reheat really well; see below for reheating instructions.

LEFTOVERS

Leftovers reheat really well. Store in an airtight container up to 3 days and reheat in the microwave.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: one pot meal, one pot chicken
• Method: pan
• Cuisine: Asian