Clay Pot Crispy Rice with Caramelized Chicken
Vietnamese-style clay pot rice with caramelized chicken thighs, a shatteringly crispy bottom crust, and a savory-sweet glaze. Everything cooks in one skillet in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 cups cooked jasmine rice (day-old or freshly cooked and cooled)
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- 2 medium shallots, thinly sliced
- 3 cloves garlic cloves, minced
- 3 tbsp neutral cooking oil, divided
- 3 stalks scallions, cut into 1-inch pieces
Instructions
- 1
Heat 1 tbsp oil in a 12-inch non-stick or cast-iron skillet over medium-high heat until shimmering, ~60 seconds.
- 2
Add chicken pieces and cook without stirring for 3 minutes until golden, then toss and cook 2 more minutes until cooked through.
- 3
Push chicken to the side. Add shallots and garlic to the empty space, stir until fragrant, ~90 seconds.
- 4
Stir fish sauce and sugar into the chicken. Toss everything together for 30 seconds until the mixture becomes glossy and caramelized.
- 5
Transfer the chicken mixture to a plate. Reduce heat to medium and add remaining 2 tbsp oil to the skillet.
- 6
Add rice in an even layer, pressing gently. Don't stir—let it sit for 6 minutes until a golden, crispy crust forms on the bottom.
- 7
Scatter the caramelized chicken and scallions over the rice. Drizzle with a splash of water, cover, and cook 2 minutes until scallions soften.
- 8
Serve directly from the skillet, scraping up the crispy bits from the bottom.
Tools you’ll need
- 12-inch non-stick or cast-iron skillet with lid
- cutting board
- chef's knife
- wooden spoon or spatula
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