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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 50 mins Servings: 4 Asian-Style Chicken and Rice

Ingredients Ingredient Checklist 2 tablespoons olive oil 4 bone-in, skin-on chicken thighs (about 1 pound) Salt and pepper 4 scallions, white and green parts separated and thinly sliced 2 tablespoons finely chopped peeled fresh ginger 3 garlic cloves, minced 2 ounces shiitake mushroom caps (about 3/4 cups), thinly sliced 1 1/2 cups Arborio rice 3 2/3 cups chicken broth Fresh cilantro, for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4 Asian-Style Chicken and Rice

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 50 mins Servings: 4

Recipe Summary

prep: 20 mins total: 50 mins

Servings: 4

prep: 20 mins

total: 50 mins

prep:

20 mins

total:

50 mins

Servings: 4

4

Asian-Style Chicken and Rice

Asian-Style Chicken and Rice

Ingredients

Ingredients

  • 2 tablespoons olive oil 4 bone-in, skin-on chicken thighs (about 1 pound) Salt and pepper 4 scallions, white and green parts separated and thinly sliced 2 tablespoons finely chopped peeled fresh ginger 3 garlic cloves, minced 2 ounces shiitake mushroom caps (about 3/4 cups), thinly sliced 1 1/2 cups Arborio rice 3 2/3 cups chicken broth Fresh cilantro, for serving

Directions

Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.

Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.

Reviews (4)

 Add Rating & Review     60 Ratings   5 star values:        11    4 star values:        22    3 star values:        22    2 star values:        3    1 star values:        2

Reviews (4)

Add Rating & Review     60 Ratings   5 star values:        11    4 star values:        22    3 star values:        22    2 star values:        3    1 star values:        2

Add Rating & Review

60 Ratings 5 star values: 11 4 star values: 22 3 star values: 22 2 star values: 3 1 star values: 2

60 Ratings 5 star values: 11 4 star values: 22 3 star values: 22 2 star values: 3 1 star values: 2

60 Ratings 5 star values: 11 4 star values: 22 3 star values: 22 2 star values: 3 1 star values: 2

  • 5 star values: 11 4 star values: 22 3 star values: 22 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: Unrated       07/20/2015   After reading the comments, I used a ton of garlic (did not measure) and extra tablespoon of ginger. I did use ginger from a jar, not pickled. I also used sesame oil to fry the chicken instead of olive oil so that it wouldn't just be "Asian style". I, too, increased the rice, chicken broth, and pieces of chicken for fear it would not be enough. In the end, it was like the arroz y caldo my family makes. Good stuff.  

Martha Stewart Member     Rating: Unrated       12/09/2014   Agree everybody...really, really bland. But a great recipe to build on. Absolutely double the garlic and ginger...and after it finishes cooking in the oven, pull out the chicken and stir around 2 tablespoons of hoisin sauce into the rice. It really kicks up the flavour. Also the recipe says it serves 4...hmmm...the men in my life would look at one chicken thigh and go "Really?" Suggest adding 4 legs to total 8 pieces...there's enough room in a large Dutch oven.  

Martha Stewart Member     Rating: Unrated       12/09/2014   Beige in colour, beige in taste..the basic recipe was solid, cooking times on point, rice was cooked, chicken tender but overall -too bland. The flavors did not pop. I will make again ,but will fiddle with it. More garlic/ginger, definitely s&p or maybe some romano mixed in at the end, peas or asparagus for colour and texture(green parts of scallions not enough) ,cremini ,portobellos or or very small uncut button mushrooms...good base recipe to start from.  

Martha Stewart Member     Rating: Unrated       12/01/2014   Seriously easy and delicious. I made it on the stove instead of the oven. I also used regular mushrooms... It's all I had and jasmine rice. Used coconut oil also. Oh man it was awesome!!!

    Martha Stewart Member

    Rating: Unrated 07/20/2015

After reading the comments, I used a ton of garlic (did not measure) and extra tablespoon of ginger. I did use ginger from a jar, not pickled. I also used sesame oil to fry the chicken instead of olive oil so that it wouldn’t just be “Asian style”. I, too, increased the rice, chicken broth, and pieces of chicken for fear it would not be enough. In the end, it was like the arroz y caldo my family makes. Good stuff.

Rating: Unrated

Rating: Unrated 12/09/2014

Agree everybody…really, really bland. But a great recipe to build on. Absolutely double the garlic and ginger…and after it finishes cooking in the oven, pull out the chicken and stir around 2 tablespoons of hoisin sauce into the rice. It really kicks up the flavour. Also the recipe says it serves 4…hmmm…the men in my life would look at one chicken thigh and go “Really?” Suggest adding 4 legs to total 8 pieces…there’s enough room in a large Dutch oven.

Beige in colour, beige in taste..the basic recipe was solid, cooking times on point, rice was cooked, chicken tender but overall -too bland. The flavors did not pop. I will make again ,but will fiddle with it. More garlic/ginger, definitely s&p or maybe some romano mixed in at the end, peas or asparagus for colour and texture(green parts of scallions not enough) ,cremini ,portobellos or or very small uncut button mushrooms…good base recipe to start from.

Rating: Unrated 12/01/2014

Seriously easy and delicious. I made it on the stove instead of the oven. I also used regular mushrooms… It’s all I had and jasmine rice. Used coconut oil also. Oh man it was awesome!!!

All Reviews for Asian-Style Chicken and Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Asian-Style Chicken and Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest