Go Back
Plate of Ginger Scallion Chicken served with rice and garnished with fresh scallions

Scallion Ginger Chicken and Rice

A comforting dish with tender chicken, aromatic spices, and fluffy rice that’s easy to prepare for any dinner table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces chicken thigh (skin on boneless) Juicy and flavorful, the skin adds richness to the dish.
  • 0.5 tablespoon paprika This adds a beautiful color and subtle warmth.
  • 0.25 tablespoon cumin Offers a nutty, peppery taste that elevates the dish.
  • 0.25 tablespoon turmeric Gives a golden hue while offering an earthy flavor.
  • 0.5 tablespoon garlic powder For that aromatic punch that complements the chicken.
  • 2 tablespoon olive oil A healthy fat that creates a crispy texture on the chicken.
For the Rice
  • 1 cup rice The perfect base to soak up all the delicious flavors.
  • 1.5 cups water (or chicken stock) For cooking the rice, adds depth to the flavor.
For Toppings
  • 2-3 tablespoon oil Required for frying the chicken and rice, ensuring a crispy finish.
  • 2 stalk green onions (chopped) Adds freshness and a pop of color when served.
  • 1.5 tablespoon ginger (grated) Provides a zesty flavor that wakes up the palate.
  • 3 cloves garlic (grated) Fresh garlic contributes to the overall fragrance of the dish.
  • 1 tablespoon sesame oil Adds a rich, nutty flavor that enhances the sauce.

Method
 

Marinate the Chicken
  1. In a bowl, combine paprika, cumin, turmeric, garlic powder, salt, pepper, and olive oil. Massage this aromatic mixture into the chicken, making sure it’s well-coated. Allow it to sit while you prepare the rest of the dish.
Cook the Chicken
  1. Heat a pan over medium-high heat. Place the marinated chicken thighs skin side down in the pan. Sear for about 3 minutes until the skin is crispy. Flip and pan-fry the other side for another minute before removing from the pan and setting aside.
Prepare the Rice
  1. In the same pan, add the uncooked rice. Sauté for 2-3 minutes, allowing the rice to absorb the flavorful oils and sauces left in the pan.
Combine Ingredients
  1. Return the chicken to the pan, skin side up. Pour in the chicken stock (or water) and add the bay leaf. Bring it to a gentle simmer.
Cook with the Lid
  1. Cover the pan with a lid and reduce the heat to low. Allow it to cook for 15 minutes, letting the rice absorb the liquid. After this time, remove from heat and let it rest with the lid on for another 10 minutes.
Prepare the Sauce
  1. In a bowl, mix the chopped green onions, grated ginger, grated garlic, sesame oil, and a pinch of salt. Heat additional oil until hot, then pour over the mixture and stir everything well.
Serve and Enjoy
  1. Fluff up the rice gently with a fork, ensuring each grain is separate. Drizzle the ginger-garlic sauce over the chicken and rice. Serve immediately.

Notes

For a deeper flavor, marinate the chicken for a few hours or overnight in the refrigerator. Feel free to use jasmine or basmati rice for a fragrant alternative. Consider adding vegetables like peas or bell peppers during the rice cooking phase for added nutrition and color. If you prefer a crunchier texture, finish the chicken under the broiler for a minute or two after cooking.