Have you ever wondered why chicken and rice dishes are beloved across the globe? This chicken rice recipe brings together tender, juicy chicken with perfectly cooked, aromatic rice in a single pot. Making this asian chicken rice recipe at home allows you to control the ingredients, customize flavors to your family's taste, and save money compared to takeout. .

Ingredients List

    • 4 bone-in, skin-on chicken thighs (about 2 pounds)
    • 2 cups jasmine or basmati rice, rinsed and drained
    • 3 cups low-sodium chicken broth
    • 1 medium onion, finely diced
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 tablespoons vegetable or sesame oil
    • 1 teaspoon turmeric powder
    • 1 teaspoon paprika
    • Salt and black pepper to taste
    • 2 green onions, sliced for garnish
    • Optional: Fresh cilantro, lime wedges, cucumber slices

For the Sauce:

    • 3 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon honey or brown sugar
    • 1 teaspoon rice vinegar

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This one-pot meal is perfect for busy weeknights since it requires just an hour from start to finish. You can prep the ingredients in the morning and have dinner ready quickly when you get home.

Step-by-Step Instructions

Step 1: Season and Sear the Chicken Pat the chicken thighs dry with paper towels and season generously with salt, pepper, turmeric, and paprika. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden brown and crispy. Flip and cook another 3 minutes. Remove and set aside. Tip: Don't move the chicken while searing to develop a beautiful crust.

Step 2: Sauté the Aromatics In the same pan with the chicken drippings, reduce heat to medium and add onions. Cook for 3-4 minutes until softened. Add garlic and ginger, stirring constantly for 1 minute until fragrant. This builds the flavor foundation for your chicken rice recipe.

Step 3: Toast the Rice Add the rinsed rice to the pan and stir to coat with the aromatic mixture. Toast for 2-3 minutes, stirring occasionally. This step adds a nutty depth to the rice. Pro tip: Rinsing rice removes excess starch for fluffier results.

Step 4: Combine and Simmer Mix the sauce ingredients in a small bowl. Pour the chicken broth and sauce mixture over the rice, stirring to combine. Nestle the seared chicken thighs on top, skin-side up. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 30-35 minutes. Don't lift the lid during cooking to maintain steam and ensure even cooking of this asian chicken rice recipe.

Step 5: Rest and Serve Remove from heat and let rest, covered, for 5 minutes. The rice will absorb remaining moisture and become perfectly fluffy. Garnish with sliced green onions, cilantro, and serve with lime wedges and cucumber slices. Serving tip: The lime juice brightens all the flavors beautifully.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 520
    • Protein: 32g
    • Carbohydrates: 58g
    • Fat: 16g
    • Fiber: 2g
    • Vitamin C: 8% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Use boneless chicken breasts (reduce cooking time to 25 minutes), chicken drumsticks, or even bone-in thighs for maximum flavor. For a leaner option, remove the skin before cooking.

Dietary Modifications: Make it gluten-free by using tamari instead of soy sauce. For a keto-friendly version, substitute rice with cauliflower rice (add in the last 10 minutes of cooking). Vegetarians can use firm tofu or chickpeas with vegetable broth.

Flavor Variations: Add 1 cup of frozen peas or diced carrots in the last 10 minutes. For a spicy kick, include 1-2 sliced Thai chilies or a teaspoon of chili flakes. Mediterranean twist: use thyme, lemon zest, and olives instead of Asian seasonings.

Equipment Tips: A heavy-bottomed pot with a tight-fitting lid works best. If using a rice cooker, sear chicken and aromatics in a separate pan, then transfer everything to the rice cooker for the cooking phase.

Batch Cooking: Double the recipe easily—just use a larger pot and ensure even heat distribution. This freezes beautifully for meal prep.

Common Mistakes to Avoid

Lifting the Lid Too Early: Resist the urge to check on the rice. Each time you lift the lid, steam escapes and increases cooking time, leading to unevenly cooked rice and potentially undercooked chicken.

Using Too Much or Too Little Liquid: The standard ratio is 1 part rice to 1.5 parts liquid, but adjust based on your rice variety. Jasmine rice absorbs less liquid than brown rice. If rice is crunchy, add ¼ cup more broth next time.

Not Searing the Chicken Properly: Rushing this step results in pale, rubbery skin. Ensure your pan is hot enough and the chicken is completely dry before adding to the pan. The rendered fat and browned bits add incredible flavor.

Overcrowding the Pan: If doubling the recipe, use a larger vessel or cook in batches. Overcrowding steams the chicken instead of searing it, and rice won't cook evenly.

Skipping the Rest Period: Serving immediately results in mushy rice. The 5-minute rest allows the rice to firm up and flavors to meld perfectly.

Storage / Leftovers Tips

Store leftover chicken rice recipe in airtight containers in the refrigerator for up to 4 days. Separate the chicken from the rice if possible to maintain better texture. To reheat, add 1-2 tablespoons of chicken broth or water to the rice to restore moisture. Microwave individual portions for 2-3 minutes, stirring halfway through, or reheat in a covered skillet over medium-low heat for 8-10 minutes.

For longer storage, freeze the asian chicken rice recipe for up to 3 months. Cool completely before transferring to freezer-safe containers or bags, removing as much air as possible. Label with the date and contents. Thaw overnight in the refrigerator before reheating. The texture remains excellent when properly stored and reheated.

Pro Storage Tip: Freeze in single-serving portions for convenient grab-and-go lunches. The flavors actually deepen after a day, making leftovers just as delicious as the fresh dish. Avoid refreezing previously frozen and thawed portions to maintain food safety and quality.