Clay Pot Chicken & Mushroom Rice
Chicken, mushrooms, and jasmine rice steam together in a single pot with soy, ginger, and garlic for deep, savory flavor. Ready in 20 minutes — no frog hunting required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- ¾ lb boneless chicken thighs, cut into 1-inch pieces
- 1 cup jasmine rice
- 8 oz mushrooms (cremini or shiitake), halved
- 3 tbsp soy sauce
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1.5 cups chicken broth
Instructions
- 1
Heat 2 tbsp oil in a clay pot or heavy skillet over medium-high until shimmering.
- 2
Add chicken pieces and cook, stirring occasionally, until edges brown, about 4 minutes.
- 3
Stir in ginger and garlic, cook until fragrant, about 30 seconds.
- 4
Add rice, mushrooms, soy sauce, and broth. Stir once, then cover and reduce heat to low.
- 5
Simmer covered until rice is tender and liquid is absorbed, about 12 minutes.
- 6
Remove from heat. Let sit covered 2 minutes, then fluff with a fork and serve.
Tools you’ll need
- clay pot or 12-inch heavy skillet with lid
- cutting board
- knife
- wooden spoon
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