CHICKEN WITH CRISPY RICE

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Chicken with Crispy Rice image

Poaching chicken in a ginger-scallion broth not only flavors the meat, it leaves you with flavorful stock and rendered fat for crisping up fluffy white rice.

Provided by Carla Lalli Music

Categories     Bon Appétit     Chicken     Rice     Avocado     Poach     Dinner     Lunch     Ginger     Basil     Green Onion/Scallion

Yield 4 servings

Number Of Ingredients 10

2 skin-on, bone-in chicken breasts
2 chicken legs (thigh and drumstick)
2 bunches scallions
1 (2-inch) piece fresh ginger
2 medium shallots
1 teaspoon black peppercorns
1 bunch Thai basil or regular basil
2 cups sushi rice
1-2 tablespoons vegetable oil (optional)
Sliced avocado, lime wedges, hot sauce, soy sauce, toasted sesame oil, and/or black vinegar (for serving)

Steps:

  • Place chicken and 12 cups water in a large pot. Cut green tops from scallions; add to pot. Cut a small nub off ginger; set aside. Cut remaining ginger into quarters (do not peel) and halve shallots; toss ginger, shallots, and peppercorns into pot. Set aside a handful of basil and submerge the rest in pot; bring to a boil. As liquid heats, skim off any foam, but try not to remove too much fat (you'll use it later). As soon as liquid is boiling, reduce heat and gently simmer until chicken is cooked through, about 15 minutes for legs and 20 minutes for breasts (an instant-read thermometer inserted into the center of a piece should register 155°F; temperature will continue to rise off heat). Transfer to a plate; let cool.
  • Meanwhile, strain stock into a large bowl (you'll have about 10 cups). Use a large spoon or ladle to skim off any fat from surface into a small bowl; set aside. Measure out 2 1/2 cups stock. Reserve remaining stock for another use.
  • Rinse rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2 1/2 cups stock and bring to a boil over medium-high, about 4 minutes. Reduce heat, cover skillet, and simmer until rice is tender and liquid is mostly absorbed, 8-10 minutes.
  • Drizzle reserved chicken fat around edge of pan (do not stir). Increase heat to medium-high and cook rice, uncovered, until underside is golden and crisp, 10-12 minutes. If pan seems dry, drizzle vegetable oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.
  • While rice is crisping, cut scallion whites into thin rounds and finely grate remaining piece of ginger.
  • Pull chicken meat off bones and shred; discard skin and bones. Divide rice and chicken among bowls; add some avocado, scallions, grated ginger, and reserved basil to each. Serve with lime wedges, hot sauce, soy sauce, sesame oil, and vinegar as desired.

Muhammad Asif Sheraz (Sheraz)
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This was a great recipe. The chicken was very moist and the rice was crispy. I would definitely make this again.


Amjed Marzouk
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I made this dish last night and it was delicious! The chicken was cooked perfectly and the rice was crispy and flavorful. I will definitely be making this dish again.


Editah Quinty
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This was a really good recipe. The chicken was very moist and flavorful. The rice was also very crispy. I would definitely recommend this recipe to others.


George Fuentes
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I made this dish for my family and they loved it. The chicken was so moist and the rice was crispy and flavorful. I will definitely be making this again.


Kara Irving
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This was a great recipe. The chicken was very moist and the rice was crispy. I would definitely make this again.


Tajmun Nahar
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I made this dish last night and it was delicious! The chicken was cooked perfectly and the rice was crispy and flavorful. I will definitely be making this dish again.


303 303
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This was a really good recipe. The chicken was very moist and flavorful. The rice was also very crispy. I would definitely recommend this recipe to others.


Tin Teen
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I made this dish for my family and they loved it. The chicken was so moist and the rice was crispy and flavorful. I will definitely be making this again.


Nasr Awadh Shamzan
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This was a great recipe. The chicken was very moist and the rice was crispy. I would definitely make this again.


Md Nayan
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I made this dish last night and it was delicious! The chicken was cooked perfectly and the rice was crispy and flavorful. I will definitely be making this dish again.


Cecille Gabot
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This was a really good recipe. The chicken was very moist and flavorful. The rice was also very crispy. I would definitely recommend this recipe to others.


Bilal Khan official
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I've made this dish several times and it's always a hit. The chicken is always cooked to perfection and the rice is always crispy. I love the flavor of the sauce and the vegetables add a nice touch. This is a great dish for a weeknight meal or for a


Alexmcleish Ochdirt
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This was amazing! I made it for my family and they loved it. The chicken was so moist and the rice was crispy and flavorful. I will definitely be making this again.


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