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Honey Soy Chicken & Rice

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As the country celebrates the promise of Fall, here in SE Texas we are recovering from Hurricane Harvey   Thankfully my family is safe and dry but so many others around us are not.  If you want to help support to disaster relief you can donate here or to the American Red Cross.  Anything you can give will be used to help bless a family.

Not your Momma’s Chicken n Rice

I am all about comfort food.  There is nothing better than a good roast, or chili or casserole.  It is like a little hug with each bite.  

Growing up one of my mom’s go to comfort food dishes was chicken n rice.  She made it very traditionally with canned cream soup, chicken pieces and white rice and I LOVED it.  Now that it is my kitchen and my turn I decided to change it up just a bit…but don’t worry you will still love it.

A little extra flair

To jazz up this chicken n rice I decided to go with a little Asian flair.   The seasoning mix is a staple in my recipes with a little addition of cumin for some extra yummy.  The real treat though is in the marinade.  I love soy sauce and honey but add in some sesame seed oil and rice wine vinegar and that is a party waiting to happen.

Even better you can make this and not order take out….your family will be so impressed!

One pot and done

This time of year can be especially busy.  The kids are just back in school.  Work is getting busy again and there are practices for dance, band or sports on top of everything else.    Don’t worry this chicken & rice is all made in one pot, making this a perfect dish for a busy week.

I am all about only having a few things to clean up after dinner.

Dinner tonight!!

6 servings

Honey Soy Chicken & Rice

A one pot dinner that is loaded with tons and tons of flavor that is sure to become a family favorite.

2 hr, 10 Prep Time

50 minCook Time

3 hrTotal Time

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Ingredients

  • 1 1/2 - 2 pounds bone in chicken thighs (5-6 pieces)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Marinade
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon toasted sesame oil
  • Chicken & Rice
  • 1 Tablespoon exert virgin olive oil
  • 3/4 cup green onions, chopped
  • 3-4 garlic cloves, mined
  • 1 1/2 cups white rice
  • 2 cups chicken stock
  • 1-2 limes, juiced
  • 2-3 teaspoons salt
  • 1-2 teaspoons pepper
  • Optional Toppings
  • Additional chopped green onion
  • Toasted sesame seeds

Directions

  • Lay thighs out and pat dry, cutting off any excess fat
  • In a small bowl combine salt, pepper, garlic powder, chili powder and cumin
  • Season both sides of thighs with seasoning mix
  • Place chicken thighs into a large zip lock bag
  • In a small bowl whisk together honey, soy sauce, rice wine vinegar and toasted sesame oil
  • Pour over chicken thighs and close bag
  • Toss to coat chicken
  • Place into refrigerator and marinade for at least 2 hours, up to overnight
  • Preheat oven to 350
  • Heat olive oil in a large dutch oven, or large pot with a lid, over medium heat
  • Add in chicken, skin side down, and cook for 3-4 minutes or until nicely browned, making sure to reserve the marinade
  • Flip and repeat on second side
  • Once browned remove from pan to a plate, it will finish cooking with he rice
  • To the pan add in the chopped green onion and garlic to the remaining sauce
  • Stir and a cook for 3-4 minutes
  • Stir in rice and cook for another 2-3 minutes, making sure rice is coated evenly
  • Pour in chicken stock, lime juice, salt & pepper and stir to combine
  • Bring to a boil
  • Place chicken back into pot, skin side up and place lid on pot
  • Place into oven and cook for 30-35 minutes, or until liquid is gone and rice is cooked through
  • While chicken is cooking pour reserved marinade into a small saucepan
  • Bring to a boil over medium high heat
  • Reduce heat to medium and let cook down until reduced by half
  • To serve place chicken over rice, top with reduced sauce and any optional toppings you prefer
  • ENJOY!!

Notes

You can use chicken breasts, or drumsticks just adjust cooking time as needed and remove from pot if cooked before rice is done

7.8.1.2
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White or Brown?

So I am a HUGE fan of brown rice.  If I had my choice I would eat brown rice each and every time over white rice.  You can use whatever you prefer though.  The white rice will cook quicker, and absorb a little more of the flavor of the sauce, but the brown rice is really good as well.  It is all your choice.

Get your dinner on with this delicious and updated chicken and rice!!

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