The Best One Pot Chicken and Rice

2 servings


5 minutes

active time

30 minutes

total time


6 bone-in skin-on chicken thighs (remove the skin for a healthier dish)

1 ¾ cup chicken stock or broth

1 cup rice (I used jasmine)

3-inch sliced ginger

2 tbsp minced garlic

1 minced shallot

1 tbsp fish sauce or soy sauce

GINGER SCALLION OIL SAUCE: (optional highly recommended)

5 tbsp avocado oil (neutral oil)

2 stalks of green onions

2 tsp sesame oil

1 tsp minced garlic

1 tsp minced ginger

Pinch of salt


CHICKEN AND RICE: Trim the chicken, and remove excess fat. Season the chicken with salt and pepper.

Rinse the rice using a sieve. Set aside.

Prep the aromatics - peel and slice the ginger. Mince the garlic and shallot. Set aside.

Using a skillet with a lid, add a touch of oil, and sear the chicken on both sides. Searing the chicken will increase flavor tremendously. Do it in batches. Set aside.

Remove a little bit of the oil, and keep 2 tbsp of oil in the pan.

Saute the ginger, then the shallot and garlic.

Add the rinsed rice to the skillet and saute for 2-3 minutes. Ensure every grain of rice is covered with the oil and combined.

Add in the broth or chicken stock and fish sauce and bring it to a boil.

Once it’s boiling, lower the heat to a gentle simmer and add back the chicken and the juices.

Cover with a lid and simmer for 20 minutes.

SCALLION OIL SAUCE: While cooking chicken and rice, make the Scallion Oil Sauce.

Prep the ingredients. Mince the green onions, ginger, and garlic. Place in a heat-proof bowl.

Heat the oils (avocado and sesame oil) in a small pot. Pour the hot oil into the bowl with the aromatics. Mix well.

After 20 minutes, the chicken and rice should be done. Check internal temperature to 165 degrees. Also, check the rice's texture to ensure it is fully cooked.

Serve and enjoy!

2 servings


5 minutes

active time

30 minutes

total time
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