Description
This One Pot Chicken and Rice with Black Pepper Sauce is a flavorful and easy-to-make dish that combines tender chicken thighs, fragrant rice, and a savory black pepper sauce. Perfect for a quick weeknight dinner, it minimizes cleanup by cooking everything in one pan while delivering rich, savory flavors with a hint of spice and sweetness from the sauce.
Ingredients
For the Chicken and Rice
6 Chicken Thighs
1.5 cups uncooked white rice
2 Shallots, chopped
1.5 tbsp Garlic, minced
1 teaspoon Paprika
0.5 teaspoon cumin
1.5 tsp Salt
1 tsp Black Pepper
1/2 tsp Turmeric
1/4 tsp Garlic Powder (optional)
2.5 cups Chicken Stock or Water
Green Onion, chopped (for garnish)
For the Black Pepper Sauce
2.5 tbsp Dark Soy Sauce
1 tbsp Sugar
0.5 tbsp Sesame Seeds
0.5 tbsp Black Pepper (freshly ground or crushed)
Instructions
- Season the Chicken: In a small bowl, combine paprika, cumin, salt, black pepper, turmeric, and garlic powder. Rub this mixture evenly over the chicken thighs to ensure they are well coated with seasoning.
- Cook the Chicken: Heat a tablespoon of oil in a large pan over medium-high heat. Place the chicken thighs skin side down and pan-fry for about 4 minutes until browned. Flip and cook for another 4 minutes on the other side. Remove and set aside on a plate.
- Sauté Aromatics: In the same pan, add chopped shallots and minced garlic. Sauté for 1-2 minutes until fragrant, scraping up any browned bits from the pan.
- Add Rice: Stir in the uncooked rice, mixing well so it absorbs the flavors and oil. Cook for another minute.
- Cook the Rice and Chicken: Nestle the chicken back into the pan on top of the rice. Pour in the chicken stock or water, ensuring the liquid covers the rice. Cover the pan with a lid and simmer over medium heat for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Prepare the Black Pepper Sauce: In a small bowl, mix dark soy sauce, sugar, sesame seeds, and black pepper.
- Finish and Serve: Once the rice is cooked, remove from heat. Optionally, turn the heat to medium-high, drizzle the black pepper sauce over the rice, and stir gently to combine. Let it cook for an additional 2 minutes to create a slight crispy layer at the bottom, then serve garnished with chopped green onions.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mixture.
- Feel free to substitute the chicken thighs with chicken breasts or drumsticks based on preference.
- Ensure the rice is fully cooked and absorbed the broth for the best texture.
- The black pepper sauce can be prepared in advance and stored for up to 3 days.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 125 mg
