One-pot Gingery Chicken and Brown Rice with Peanut Sauce
This flavour-packed one-pot dish combines tender, crispy-skinned chicken with wholesome brown rice, gently simmered in a fragrant blend of ginger, garlic, soy sauce, and star anise. As everything cooks together, the rice absorbs the rich, savoury juices from the chicken, creating a comforting and satisfying meal with minimal effort.
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For the Chicken and Rice
12 chicken thighs, with skin, deboned
Salt
3 Tbsp olive oil
3 shallots, finely chopped
8 garlic cloves, finely chopped
1 thumb ginger, peeled, grated
2 cups Spekko Wholegrain Long Grain Parboiled Brown Rice
4 cups water
2 star anise
1 Tbsp soy sauce
For the Peanut Sauce
1 cup creamy peanut butter
4 Tbsp soy sauce
4 Tbsp rice vinegar
3 Tbsp Sriracha sauce
1 thumb ginger, peeled, grated
1 Tbsp honey
¾ cup warm water, or as needed
To Serve
1 cucumber, halved lengthwise, thinly sliced on a diagonal
1 cup fresh coriander leaves with tender stems
sprinkle of micro herbs
pinch of chilli flakes
Debone the thighs, making sure to keep the skin intact. Pat chicken dry and season all over with salt. Heat the oil in a deep cast iron casserole and brown the chicken, making sure the skin is crispy. Set aside.
In the same pot, add the shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes.
Stir in the rice and star anise and cook, stirring constantly, 1 minute.
Stir in soy sauce, ½ teaspoon salt and the water. Arrange the chicken on top of the rice mixture in a pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover the pot, reduce heat to low, and cook for about 30 minutes, or until the rice is cooked.
To make the sauce, whisk the peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If the sauce still looks a little thick, continue adding water until it reaches a drizzle-able consistency.
Remove the lid from the pot and fluff rice with a fork. Discard the star anise. Serve the chicken and rice in bowls, drizzle with peanut sauce and garnish with the cucumber, chilli flakes and fresh coriander.