Since you guys showed so much love for our one-pot rice recipe, I’m excited to share another one-pot rice recipe: Korean Chicken Pot Rice. Inspired by the Korean classic dakgalbi (spicy chicken stir-fry)and with a hint of taco rice vibes, this dish is simple, satisfying and absolutely delicious. It’s a crowd-pleaser that’ll make your whole family smiling, so please give it a try!
KOREAN CHICKEN POT RICE (4 servings)
Ingredients:
- 2 cups (standard measuring cup) uncooked short-grain white rice
- 2 cups (480ml) water
- 1 tbsp chicken bouillon powder (or Korean beef stock powderchicken stock)
- 1 lb (450g) boneless, skin-on chicken thighs
- 6 cloves garlic
- 1/2 yellow onion
- 5 green onions, divided
- 2 tbsp neutral-tasting oil
- A pad of unsalted butter
- 1 cup shredded mozzarella cheese (optional)
Marinade:
Instructions:
PREPARE INGREDIENTS
1. Prepare the rice: Wash the rice to remove any dust or debris. Drain and repeat two or three times. Soak the rice in cold water for 30 minutes. (Unlike using a rice cooker, you really need to do this step beforehand. Otherwise, the rice can be undercooked.)
2. Season the water for the rice. In a container, combine 2 cups of water with the chicken bouillon powder and mix well. (If you don’t have chicken bouillon powder, you can substitute with the same amount of Korean beef stock powder (dasida) or use chicken stock instead of plain water.)
3. Marinate the chicken: If you prefer, remove the chicken skin. Place the chicken in a mixing bowl, add all the marinade ingredients, and gently massage. Set aside.
4. Prepare the vegetables: Finely chop the garlic cloves, dice the onion, and thinly slice the green onions, separating the whites and green parts.
MAKE KOREAN CHICKEN POT RICE
1. In a large nonstick pot, heat the oil over medium-high heat. (Make sure you use a nonstick pot. If you don’t have a nonstick pot, sear the chicken in a nonstick pan and transfer it to the pot later.)
2. Once it gets nice and hot, place the chicken, skin-side down and sear for 2 minutes or until the bottom is nicely seared and fat has rendered. Flip and cook the other side for 3 minutes or until both sides are nicely seared. Remove from the pot and set aside.
3. In the same pot over medium-high heatadd the garlic, onion, and white parts of the green onions. Saute for 3 minutes or until fragrant.
4. Add the drained rice and gently stir-fry it for 1 minutemaking sure every single grain is coated in the aromatic oil.
5. Pour in the seasoned water and bring it to a boil. Stir it occasionally so that nothing sticks and burns on the bottom.
6. Once the water starts to boil, reduce the heat to low. Place the seared chicken on top of the rice and cover with a lid. Simmer for 15 minutes. Turn off the heat, but do not open the lid. Let it seam for another 10 minutes.
7. Remove the chicken from the pot. Add the green parts of the green onions, a pad of butter, and mozzarella cheese (if using) to the rice. Gently fluff the rice. Serve with the chicken. Enjoy!
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