One-Pot Gingery Chicken and Rice with Peanut Sauce and Pickled Cucumbers
Serves 60 mins prep0 mins cook
A simple one-pot meal that is FULL of flavor.
0 servings
What you need
Instructions
Steps: 1 For cucumbers, slice lengthwise and then into thin diagonal slices. In a bowl combine vinegar, sugar, and salt. Combine until salt and sugar dissolve. Add cucumbers and put them in the fridge to brine. 2 Pat dry chicken thighs and season with salt all over. Place the chicken skin side down into a dutch oven or large pot on medium heat. Cook undisturbed until golden brown and crisp, about 8-10 min. Then, slide the chicken around for even browning and continue until its a deep brown color, 1-2 min. Transfer chicken to a plate. 3 Over medium-low heat, add shallots, garlic, ginger, and crushed red pepper to the pot and cook until fragrant, 2 min. Rinse the rice, then add into the pot and stir for 2 min. Stir in soy sauce, a pinch of salt, and coconut water. Add chicken back into the pot skin side up. Increase the heat to medium and bring the liquid to a simmer. Immediately cover pot, reduce the heat to low, and cook 25 min. Remove from heat and let chicken and rice sit 10 minutes. 4 Assemble the dish, serving the chicken and rice with peanut sauce, cucumbers, and some fresh cilantro.View original recipe