One-Pot Gingery Chicken and Rice With Peanut Sauce

Ingredients for One-Pot Gingery Chicken and Rice With Peanut Sauce

• 6 small skin-on, bone-in chicken thighs (about 1.4kg .)

• 3/4 teaspoons kosher salt, plus more

• 2 large shallots, finely chopped

• 8 garlic cloves, finely chopped

• 1 (2") piece ginger, peeled, finely chopped

• 375g high-quality basmati rice, rinsed

• 2 whole star anise

• 1 tablespoon soy sauce

• 120ml creamy peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons unseasoned rice vinegar

• 5 teaspoons Sriracha

• 1 (1") piece ginger, peeled, finely chopped

• 1 1/2 teaspoons honey

• 1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal

• 1 cup coriander leaves with tender stems

Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.

Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, 3/4 teaspoons salt, and 725ml water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.

While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and 60ml warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.

Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and coriander alongside.

Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.