One-Pot Shoyu Chicken with Rice

Name: One-Pot Shoyu Chicken with Rice
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 pounds bone-in skin-on chicken thighs; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons brown sugar; 3 cloves, minced garlic; 1 tablespoon, grated ginger; 1 cup chicken broth; 1 1/2 cups short-grain white rice; 1/4 cup, sliced green onions; 1 teaspoon sesame oil

A simple weeknight dinner featuring tender chicken thighs cooked in a savory soy-ginger broth, served over fluffy rice.

Cuisine: Hawaiian

Category: One Pot

Prep: 15 minutes. Cook: 65 minutes.

Serves 4.

Ingredients

2 pounds bone-in skin-on chicken thighs
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 cloves, minced garlic
1 tablespoon, grated ginger
1 cup chicken broth
1 1/2 cups short-grain white rice
1/4 cup, sliced green onions
1 teaspoon sesame oil

Instructions

Step 1: In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 3 minced garlic cloves, and 1 tablespoon grated ginger until the sugar dissolves.
Step 2: Place 2 pounds bone-in skin-on chicken thighs in a large oven-safe pot. Pour the sauce over the chicken, making sure to coat evenly. Add 1 cup chicken broth to the pot.
Step 3: Cover the pot with a lid and bake in a preheated oven at 375°F for 45 minutes, until the chicken is cooked through.
Step 4: Remove the lid, stir in 1 1/2 cups short-grain white rice, and spread it evenly. Return the lid and bake for an additional 20 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Let the dish rest for 5 minutes, then garnish with 1/4 cup sliced green onions and 1 teaspoon sesame oil before serving.