Hainanese-Inspired Chicken & Rice

A simple and flavorful one-pan dish inspired by Hainanese chicken rice, perfect for an easy weeknight dinner.

By @threecupsofchai

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 7 bone-in, skin-on chicken thighs
• 0 salt
• 0 black pepper
• 1 tbsp neutral oil
• 1.5 tbsp rendered chicken fat
• 0.67 cup chopped green onions
• 1 tbsp grated ginger
• 4 minced garlic cloves
• 2 cups jasmine rice, rinsed
• 1.5 chicken bouillon cubes
• 3 cups hot water
• 0.25 tsp black pepper
• 0.125 tsp salt
• 7 bone-in, skin-on chicken thighs
• 0 hot water
• 0.5 cup finely chopped green onions
• 1 tbsp grated ginger
• 0.25 tsp chili flakes
• 0.125 tsp salt
• 3 tbsp neutral oil

Instructions

1. Preheat oven to 375°F. Pat dry and season chicken skins only lightly with salt and pepper. Patting dry with a paper towel is key to crisping the skins!
2. Add 1 Tbsp oil to a large oven-safe skillet over medium heat. Sear chicken skin-side down for 7–10 minutes until golden. Flip for 3-5 minutes, then remove.
3. Leave 1½–2 Tbsp rendered chicken fat in the skillet. Sauté green onions for 1 minute, then add ginger and garlic for 30–45 seconds.
4. With the heat off now, add drained rice and stir for 1 minute.
5. Dissolve bouillon in 3 cups hot water, add to skillet with pepper. Taste the liquid and add salt as desired.
6. Place chicken skin-side up over rice. Cover tightly with an oven-safe lid or foil. Bake 40–45 minutes, until rice is tender and chicken reaches at least 165°F. If rice needs longer, cover and continue baking, adding a Tbsp of hot water if dry.
7. For the scallion oil, combine green onions, ginger, chili flakes and salt in a heatproof bowl.
8. Heat oil until shimmering, then carefully pour over the mixture.
9. Rest chicken and rice covered for 5–10 minutes.
10. Fluff rice and serve with scallion oil!