One-Pot Gingery Chicken and Rice With Peanut Sauce

Name: One-Pot Chicken and Rice
Yield: 6 servings
Ingredients: 6 small skin-on, bone-in chicken thighs (about 3 lb.); ¾ tsp. kosher salt, plus more; 2 large shallots, finely chopped; 8 garlic cloves, finely chopped; 1 2" piece ginger, peeled, finely chopped; 2 cups high-quality basmati rice, rinsed; 2 whole star anise; 1 Tbsp. soy sauce; ½ cup creamy peanut butter; 2 Tbsp. soy sauce; 2 Tbsp. unseasoned rice vinegar; 5 tsp. Sriracha; 1 1" piece ginger, peeled, finely chopped; 1½ tsp. honey; 1 English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal; 1 cup cilantro leaves with tender stems

By Molly Baz

February 11, 2020

OnePot Gingery Chicken with rice and peanut sauce

Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original. Seek out the highest-quality basmati rice you can find (we recommend Daawat brand)—it will make a world of difference in yielding supremely fluffy, evenly cooked rice.

What you’ll need

Dutch Oven
$90 At Amazon
Small Bowl
$18 At Amazon
Whisk
$14 At Amazon
Wooden Spoon
$9 At Amazon

Recipe notes

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