Gingery Chicken and Rice with Peanut Sauce

Again with the one pot meals, I know I know! Gingery rice with chicken and a lovely, creamy peanut sauce... so good. Please don't forget the cucumbers; the cool crunchy is sucha lovely contrast with all of the other flavors going on with this dish.

Quick to pull together, even if you are grating your own ginger, this will probably become a family favorite. You can definitely sub in fish or shrimp; don't brown them ahead of time, just add them to the rice. You could also sub in tofu, again, not browning ahead of time, and just adding slabs of it to the rice.

Gingery Chicken and Rice with Peanut Sauce

Yield: 5 - 6 servings

Ingredients

Chicken and Rice:

3 pounds (or so) chicken, breast (if bone-in, cut in half) or thighs

¾ tsp. kosher salt, plus more

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 (2") piece ginger, peeled, finely chopped

2 cups long grain rice, rinsed (basmati, jasmine, you pick your favorite)

1 Tbsp. soy sauce

1 Tbsp fish sauce

Sauce and Assembly:

½ cup creamy peanut butter

2 Tbsp. soy sauce

2 Tbsp. unseasoned rice vinegar

5 tsp. Sriracha or chili-garlic sauce

1 (1") piece ginger, peeled, finely chopped

1 tsp. honey

1 cup cilantro leaves with tender stems

1 English hothouse cucumber, halved lengthwise, thinly sliced into coins

Instructions

Pat chicken dry and season all over with salt. Arrange chicken in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.

Set (same) pot over medium-low heat; add onions, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in soy sauce, fish sauce, ¾ tsp. salt, and 3 cups water. Bring back to a simmer.

Once lightly simmering, nestle chicken back into rice mixture in pot. Increase heat to medium and bring liquid back to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.

While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar together in a small bowl until smooth. Add Sriracha, ginger, honey, and ¼ cup warm water until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.

Remove lid from pot and fluff rice with a fork. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.

Do Ahead: Sauce can be made 3 days ahead. Cover and chill.