Hey y’all! If you’re craving a comforting, aromatic dish that’s both hearty and incredibly easy to make, this One Pot Hainanese Chicken and Rice is just what you need. With juicy Chicken, fragrant ginger-garlic rice, and minimal clean up, it’s perfect for weeknights, potlucks, or when you want to wow your family without spending hours in the kitchen. Let’s get cooking!

Why You’ll Love This

All-in-one meal—Chicken, rice, and veggies cook together for maximum flavor and convenience.
Bold, comforting flavors thanks to ginger, garlic, and a savory Chicken broth.
Minimal cleanup with just one pot needed!
Hearty, filling, and perfect for leftovers the next day.
Great for both weeknight dinners and special occasions.

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1 1/2 cups jasmine rice, rinsed
3 1/2 cups low-sodium chicken broth
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon fresh ginger, minced
4 garlic cloves, minced
2 green onions, sliced (plus more for garnish)
1 teaspoon salt
1/2 teaspoon ground white pepper
1 small cucumber, sliced for serving (optional)
Chili sauce and soy sauce for serving (optional)

Directions

Step 1: Sear the Chicken

Heat the sesame oil and vegetable oil in a large, heavy-bottomed pot over medium-high heat. Season chicken thighs with salt and pepper. Place chicken, skin side down, in the pot and sear for 4-5 minutes until golden brown. Flip and cook for another 2 minutes. Remove chicken and set aside.

Step 2: Saute Aromatics

In the same pot, add minced ginger and garlic. Sauté for about 1 minute until fragrant, scraping up the browned bits.

Step 3: Toast Rice

Add the rinsed jasmine rice to the pot with aromatics. Stir to coat the rice in oil and toast for 1-2 minutes until slightly translucent.

Step 4: Simmer Together

Return the seared chicken to the pot, nestling pieces skin-side-up into the rice. Pour in chicken broth and sprinkle sliced green onions over everything. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and chicken is cooked through (internal temp 165°F).

Step 5: Rest and Serve

Remove the pot from heat and let it sit, still covered, for 10 minutes. Uncover, garnish with extra green onions, and serve with sliced cucumber, chili sauce, and soy sauce if desired.

Notes

Rinse the rice thoroughly until water runs clear; this prevents stickiness.
If using boneless chicken, reduce simmering time by 5 minutes.
For a richer flavor, use homemade chicken broth if available.

Variations

Swap chicken thighs for drumsticks or a mix of white and dark meat.
Make it spicy by adding sliced red chili or chili oil to the rice.
For a vegetarian version, use firm tofu and vegetable broth, and add more aromatics for depth.

Required Equipment

Large heavy-bottomed pot or Dutch oven with lid
Sharp knife and cutting board
Measuring cups and spoons

Storage Instructions

Allow leftovers to cool completely. Transfer to an airtight container and refrigerate for up to 4 days.
Reheat gently in a microwave or on the stove with a splash of broth to prevent rice from drying out.
Not recommended for freezing, as rice may become mushy.

Suggested Pairings & Serving Recommendations

Serve with a side of blanched bok choy or steamed Asian greens for extra crunch.
Offer chili sauce, dark soy, and ginger-scallion dipping sauce on the side.
Garnish with fresh cilantro or extra green onion for a burst of color and flavor.

Pro Tips

Letting the pot rest at the end ensures perfectly fluffy rice.
Use skin-on chicken for maximum flavor and moistness.
Scrape the bottom while sautéing to incorporate all delicious browned bits into the rice.

FAQ

Can I use boneless chicken breast?
Yes! Just reduce the simmer time to about 12-15 minutes to prevent overcooking.
Do I have to use jasmine rice?
No, but jasmine rice gives the most authentic flavor and the right fluffy texture. Short-grain rice will be stickier.
How do I know when the chicken is done?
Check that the internal temperature reaches 165°F and juices run clear.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4