Soy Garlic Chicken and Rice

I put an Asian spin on my arroz con pollo recipe and created this Soy Garlic Chicken and Rice. Tender and flavorful skinless boneless chicken thighs are nestled into a delicious pot of ginger scallion rice. This dish is modeled after arroz con pollo, which reminds me of my childhood and I know you will love it.

The Asian style Arroz con Pollo is flavored with a slightly sweet sticky soy garlic sauce and the rice is cooked in a ginger chicken broth. I topped this dish with some chili crisp to give it a kick and some green onions! Check out the recipe below!

Soy Garlic Chicken Marinade

The first step in this recipe is to make sure you marinade you chicken thighs. This will ensure the chicken is flavorful all the way through once you cook it. I made my simple marinade with soy sauce, garlic, brown sugar, maple syrup (or honey), sriracha, ginger, and vinegar. The vinegar helps to tenderize the chicken even further!

You can marinade the chicken the night before or just 10 minutes before you start cooking. Ten minutes is better than nothing in this case. I have forgotten this step in the past, and it’s ok. The world does not end. The chicken won’t be as flavorful, but the dish is still good.

One Pot Chicken and Rice

I have been making a one pot chicken and rice dish or a one pot pasta dish every single week lately. It really helps set up my week. I normally make the dish on Monday night and make about 8 portions. We eat it for dinner on Monday night and then we either save it for dinner on Tuesday night or I make the leftovers into lunch portions for the next couple of days.

The one pot chicken and rice dish is modeled after arroz con pollo, which is a famous Spanish Chicken and Rice Dish. The skinless boneless chicken thighs are seared in the beginning, and then they finish cooking while the rice cooks. Arroz con Pollo is a recipe that has been passed down for generations because it is budget friendly, easy to make, feeds a crowd, and is delicious. You will love this Asian style Arroz con Pollo.

If you like this meal, check out some of my other one pot meals like this one pot chicken and rice or this lamb pulao!

One Pot Asian Style Chicken and Rice

Here are a few important tips to remember if you want this dish to be successful.

1. Marinate your chicken. I prefer to marinate overnight, but sometimes time does not allow that so just 10 minutes will do.
2. Soak your Rice. Trust me! I spent a few years thinking I didn’t need to soak my rice first and I always wondered why the rice did not cook evenly. This step is a must if you want this dish to cook evenly. Soaking your rice removes some of the excess starch and ensures that your rice cooks in the proper amount of time.
3. Sear your chicken. The first step in this recipe is to sear your chicken. It is important to get a nice golden brown color on the outside of the chicken. You do not have to worry about cooking it all the way through as it will finish cooking while the rice cooks.
4. Place the chicken on top of the rice – do not mix! Once you add your rice to the pan, give it a mix, and then place your chicken thighs on top of the rice. Leave your chicken untouched until the end.
5. Cook the dish for 15 minutes and then remove it from the heat. Once you remove it from the heat, keep it covered so that the rice can absorb any residual liquid.
6. Top with an optional sauce like chili crisp, chili crunch, or sesame seeds.

One Pot Soy Garlic Chicken and Rice Recipe

INGREDIENTS  

• 2 lbs Chicken Thighs skinless and boneless
• 1.5 cups Jasmine rice soaked for at least 30 minutes
• 1/2 tbsp Garlic minced
• 2 cups Broth I used 1 cup of chicken broth and 1 cup of Ginger Miso Broth from Trader Joes
• 1 cup Water
• 2 Green Onions diced
• chili crisp or chili crunch optional

Soy Garlic Sauce

• 1/4 cup Soy Sauce
• 1 tbsp Garlic I used garlic paste
• 2 tbsp Brown Sugar
• 2 tbsp Maple Syrup or honey
• 1 tsp sriracha
• 1/2 tbsp Ginger
• 2 tbsp Vinegar rice wine or apple cider
• 1/4 tsp black pepper

INSTRUCTIONS 

• In a bowl, create a marinade for the chicken. Add your cleaned chicken thighs, soy sauce, garlic, brown sugar, maple syrup (or honey), sriracha, ginger, black pepper, and vinegar. Let it sit for at least 10 minutes, but the longer you can let it sit, the better. Even overnight in the refrigerator.
• Soak your rice for about 30 minutes to an hour, changing out the water at least once. I like to put a strainer into a big bowl, and then I add the rice to the strainer and let it sit in there. That makes changing out the water in the bowl easier.
• Add oil to a wide 4 quart pan on medium heat. Once the pan is hot, add boneless skinless chicken thighs and brown on medium high heat for 5 minutes per side
• Remove chicken from the pan and set aside. Add the garlic and green onions and saute for a few minutes.
• Add in the rice, 1/2 tsp of sea salt, water, and chicken broth and stir.
• Add the chicken thighs back to the pan. Nestle the chicken into the rice mixture. Bring to a boil, and reduce the heat to low and cover.
• Cook for 15 minutes. At this point the chicken will be cooked, but you just want to make sure the rice is not watery and is fully cooked too. Remove from heat and keep covered for 5-10 more minutes to let the rice absorb any residual liquid.
• Top with more green onion and optional chili crisp sauce.