One Pot Chicken and Rice

chicken, rice, one pot, dinner, meal

Easy Home Cooking Contest Recipe Winner 2018

For Diana, in Weyburn, Saskatchewan, simplicity and ease of feeding her family is important. Add your favourite frozen vegetables in with the rice to change it up. While the dish cooks away be sure to have some play time or catch up on homework with the kids. This dish freezes well or makes for great leftovers the next day.

Preparation Time: 15 minutes

Cook Time: 35 minutes

Serves: 6

Tips:

For every 2 cups of uncooked jasmine rice, you will get 6 cups of cooked rice.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Chicken, cut into 6 pieces	1 (about 3 lbs/1.5 kg)
Salt and pepper, each	1/2 tsp (2 mL)
Sesame oil	1 Tbsp (15 mL)
Canola oil	1 Tbsp (15 mL)
Garlic	10 cloves
Fresh ginger	3 Tbsp (45 mL), about 1.5'' piece
Green onion	2 stalks
Jasmine rice, rinsed	2 cups (500 mL)
Chicken broth, reduced sodium	3 cups (750 mL)
Frozen mixed vegetables or peas	1 1/2 cups (375 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.   
Don’t rinse raw poultry prior to using. Sprinkle chicken with salt and pepper all over. Use separate equipment for handling raw food and cooked food. 
In a large deep shallow saucepan, heat sesame and canola oils over medium high heat. Brown chicken pieces evenly on all sides. Remove to plate and reduce heat to medium low.
Wash hands with soap and warm water for at least 20 seconds. Gently rinse garlic, ginger and green onion under cool running water. 
On a separate cutting board, mince garlic and ginger and add to saucepan cooking on low heat for 3 minutes or until softened. Meanwhile thinly slice onions and set aside.
Stir in rice and toast until fragrant. Add chicken broth and stir to combine. Bring to a boil.
Add chicken pieces and any juices into saucepan; reduce heat, cover and cook for 15 minutes.
Uncover and gently stir in frozen vegetables. Cover and cook for another 15 minutes until the internal temperature of each piece of chicken reaches 74 ºC (165ºF) on a digital food thermometer.
Uncover, stir in green onions and serve.