Clay Pot Chicken With Rice
This is a simple one-pot dish with Vietnamese flavors. A clay pot is a great tool for making this but you can also use a Dutch oven or heavy sauce pan. I may be imagining this but the clay seems to give food a slightly smoky flavor. And it looks cool when you set the finished dish on the table.
I like to use boneless, skinless chicken thighs because they have more flavor than a breast but you can use either.
Also, marinating overnight will add some well-appreciated flavor to the chicken.
Serves two
Ingredients
- 2 boneless skinless chicken thighs
- 1 tablespoon of neutral oil like canola or vegetable oil
- 1 tablespoon of finely chopped ginger
- 1 tablespoon of finely chopped onions
- 1 tablespoon of finely chopped lemongrass (white part only)
- 2-3 cloves of finely chopped garlic
- 2 green onions cut into 1" pieces
- ½ small red pepper chopped into 1" pieces
- 1 cup of broccoli or green beans cut into 1" pieces
- 1 tablespoon of sugar (or brown sugar if you have it)
- 3 tablespoons of fish sauce
- 1 teaspoon of oyster sauce
- ¾ cup of Jasmin rice
- 1 cup of chicken stock
- Optional: mint or Thai basil leaves
Preparation
Mix the sugar, fish sauce, and oyster sauce, and cover the chicken. Marinate for a couple of hours or, even better, overnight.
Heat the oil in the clay pot and add the chicken thighs whole. Brown on both sides and cook until they reach an internal temperature of 165 degrees Fahrenheit. Set aside.
Add the ginger, onions, and lemongrass to the pot and cook for about a minute.
Add the red pepper and broccoli (or green beans) and cook for a few minutes until they soften a bit.
Add the garlic and green onions and cook for a minute.
Remove the vegetables with a slotted spoon and set aside leaving the cooked garlic, ginger, lemongrass, and onion in the pot.
Rinse the rice and add it to the pot. Cover the rice with the chicken stock and cook until the rice is done, about 10 minutes or less.
When the rice is done, add back the cooked vegetables, and stir the contents together. Set the chicken thighs on top. (You can cut the thighs into slices to make them easier to eat with chopsticks.)
Top with a few torn mint or Thai basil leaves.
Other favorite Vietnamese recipes we love:
→ Bac Ha Shrimp Cooked In Ginger
