If you’re looking for a meal that’s both comforting and impressively simple, the “One Pot Hainanese Chicken and Rice Recipe” is just for you. This dish captures the essence of traditional Hainanese chicken rice with minimal fuss and cleanup, making it a weeknight favorite that never fails to delight.

Why You’ll Love This Recipe

Minimal Cleanup: Everything cooks in one pot, which means fewer dishes and more time to enjoy your meal.
Flavorful Simplicity: With ginger, garlic, and shallots, this recipe packs a punch without a lengthy ingredient list.
Perfect for Weeknights: Ready in just 45 minutes, this dish is ideal for a quick yet satisfying dinner.
Versatile: Easily adaptable to suit different dietary needs or taste preferences.

One Pot Hainanese Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

This “One Pot Hainanese Chicken and Rice Recipe” relies on a handful of key ingredients to deliver authentic flavors. Each component is chosen to enhance the dish’s savory depth and comforting texture.

Chicken Thighs: Opt for boneless, skin-on thighs for the best flavor and tenderness.
Jasmine Rice: Its fragrant aroma adds a delightful note to the dish, and it absorbs flavors beautifully.
Ginger and Garlic: These aromatics infuse the rice and chicken with vibrant, warming flavors.
Chicken Stock: Using a low-sodium option allows better control over the seasoning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is beautifully flexible, allowing you to tailor it to your preferences. Here are some ideas on how you can change things up:

Vegetarian Twist: Swap the chicken with tofu and use vegetable stock to keep it plant-based.
Spicy Kick: Add a sliced chili or a spoonful of chili paste to the ginger-garlic mix for an extra layer of heat.

How to Make One Pot Hainanese Chicken and Rice Recipe

Step 1: Prepare the Aromatics

Begin by rubbing the chicken thighs with salt to season the skin. In a large, lidded skillet or pot, heat the chicken fat or oil. Sauté minced ginger, garlic, and shallot until they’re fragrant, allowing their aromas to fill your kitchen with warmth.

Step 2: Cook the Rice and Chicken

Stir in the jasmine rice, letting it lightly toast and become glossy. Pour in the chicken stock, gently nestle the chicken thighs within the rice, skin side up, and lay the whole green onions on top. Bring the mixture to a boil, then cover and reduce to a simmer, cooking for 17 minutes. Turn off the heat and rest for 10 minutes without peeking, ensuring all flavors meld and meld perfectly.

Pro Tips for Making One Pot Hainanese Chicken and Rice Recipe

Oil Temperature: When making the green onion oil, ensure the oil is hot enough to sizzle the green onions for maximum flavor infusion.
Rest Time: Allowing the pot to sit for 10 minutes after cooking helps the rice absorb the chicken juices fully.
Flavor Boost: Adding a splash of lime juice upon serving elevates the dish’s freshness and zest.
Ingredient Choice: Fresh green onions make all the difference in the final garnishing – don’t skimp!

How to Serve One Pot Hainanese Chicken and Rice Recipe

Garnishes

Top your Hainanese chicken and rice with the vibrant green onion oil for a pop of color and flavor. A sprinkling of fresh, sliced green onions will add both visual interest and a fresh bite.

Side Dishes

This dish is delightful when paired with light sides like steamed greens or a crisp cucumber salad. The refreshing crunch balances the rich chicken and savory rice perfectly.

Creative Ways to Present

For a restaurant-quality presentation, arrange sliced chicken over a bed of fluffed rice, garnish with cucumber slices, and place a small dish of chili sauce artfully to the side. The contrast in colors is striking and appetizing.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, offering a quick and tasty meal for later.

Freezing

You can freeze the rice and chicken in separate containers for up to 2 months. This ensures you retain as much texture as possible when reheating.

Reheating

Reheat the dish on a stovetop over low heat with a splash of water or stock to prevent the rice from drying out. A microwave also works for a quick fix, just cover the dish to trap moisture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs offer juiciness and flavor, chicken breasts are a leaner option. Adjust cooking time slightly to prevent dryness.
How can I make the rice more flavorful?

For extra flavor, you could sauté some lemongrass or add a splash of soy sauce to the stock before cooking.
What other greens can I include?

Bok choy or snap peas work well as additional green options, complementing the dish’s overall freshness.
Is there a vegetarian version available?

You can make a vegetarian version by using vegetable stock and tofu instead of chicken, retaining the same cooking method.

Final Thoughts

This One Pot Hainanese Chicken and Rice Recipe is a celebration of simplicity and flavor that anyone can make at home. It’s a dish that invites comfort without compromising on taste, perfect for bringing warmth to any evening. Give it a try and savor the ease and satisfaction it brings.

One Pot Hainanese Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 112 reviews

Author: Alvarez
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian

Print Recipe

Description

This One Pot Hainanese Chicken and Rice is a flavorful, comforting dish that combines tender, skin-on chicken thighs cooked atop fragrant jasmine rice infused with ginger, garlic, and shallots. The dish is finished with a vibrant green onion oil and served with fresh cucumbers and chili sauce, making it a perfect, easy-to-make meal with rich flavors and satisfying textures.

Ingredients

Chicken Rice

1/2 tsp kosher salt
4 boneless, skin-on chicken thighs
1 tbsp rendered chicken fat or neutral oil
1 tbsp minced ginger
1 clove garlic minced
1/2 small shallot finely diced
1 cup white jasmine rice
1 cup chicken stock low sodium
2 green onions whole

Green Onion Oil

1/2 cup thinly sliced green onions
1/4 cup neutral oil
Salt to taste

To Serve

Chili sauce
Sliced cucumbers

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Instructions

Prepare the Chicken: Rub the chicken skin with kosher salt and set aside to season. This step helps to enhance flavor and skin crispness.
Cook Aromatics and Rice: In a pan or pot with a lid, heat the rendered chicken fat or neutral oil over medium heat. Add the minced ginger, garlic, and diced shallot; cook until fragrant, about 2-3 minutes. Stir in the jasmine rice and gently fry until the rice is glossy and lightly toasted, about 2 minutes.
Add Liquids and Chicken: Pour in the chicken stock. Place the seasoned chicken thighs, skin side up, into the pan over the rice. Add the whole green onions on top. Bring to a boil over medium-high heat, then cover with a lid and reduce to low heat.
Simmer: Let the dish simmer for 17 minutes, maintaining a gentle simmer. Turn off the heat and allow the chicken and rice to rest for 10 minutes, keeping the lid on.
Prepare Green Onion Oil: While resting, place green sliced green onions in a heatproof bowl. In a small pan, heat 1/4 cup neutral oil to 275°F (135°C). Carefully pour the hot oil over the onions; they will sizzle. Stir in salt to taste and set aside.
Finish and Serve: After resting, remove and discard the whole green onions. Slice the chicken, fluff the rice with a fork, and serve the sliced chicken over rice with a drizzle of green onion oil, alongside sliced cucumbers and chili sauce for added flavor and freshness.

Notes

Ensure the chicken is boneless and skin-on for optimal texture and flavor.
The green onion oil can be made ahead and stored in the refrigerator for up to 3 days.
You can adjust the salt in the green onion oil to taste for personalization.
Use jasmine rice for authentic fragrance and texture, but other long-grain rice can be substituted.
This dish is best enjoyed immediately while warm and fragrant.

Nutrition

Serving Size: 1 plate
Calories: 550 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 100 mg