Chicken and rice are two food items that go very well together. It’s a popular combination in a variety of cultures & cuisines. It works really well for us, as chicken is my preferred protein and Eric is partial to rice as his carbohydrate of choice.
My go-to chicken & rice dish has always been Chicken Continental. It’s a great basic comfort dish that I still make often. But sometimes, I want a different flavor & some holiday color at dinner. And easy clean-up! Especially in December. That’s when this chicken & rice version hits the plates. The cilantro, scallions & jalapenos give plain old chicken and rice a fresh taste that is accented by the zing from the lime juice and ginger. The bright green & red colors from the fresh ingredients provide a festive presentation, perfect for the upcoming holidays!
Chicken & Rice with Cilantro-Ginger Sauce
Chicken & Rice with Cilantro-Ginger Sauce (adapted from sunset.com)
Total Time Required: 30 minutes, Serves 4
Ingredients:
- 2 shallots, halved
- 2 1/4-inch piece ginger, peeled and thickly sliced, divided
- 2 garlic cloves, divided
- 3 tablespoons vegetable oil
- 2 cups long-grain rice
- 4 cups reduced-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breast halves
- 2 green onions, chopped
- 1 cup loosely packed cilantro leaves and tender stems
- 2 tablespoons lime juice
- 2 red or green jalapeño chiles, sliced and stemmed
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1/2 cucumber, seeded & sliced
- lime wedges
Whirl the shallots, 2 slices ginger, and 1 garlic clove in a food processor until they are well chopped. Heat the oil in a 5- to 6-quart dutch oven over medium heat. Add the shallot mixture and cook, stirring, until the garlic begins to brown, about 2 minutes.
Saute the shallots, some ginger & a garlic clove together.
Add the rice and stir until it is well coated in oil.
Add the rice to the shallot mixture.
Stir in the broth and place the chicken on top of the rice. Cover the pot and cook, without stirring, until the chicken is cooked through and the rice is tender, about 15 to 20 minutes.
Add the broth and the chicken to the pot.
Meanwhile, purée the green onions, remaining ginger and garlic, the cilantro, lime juice, 1 jalapeño, soy sauce, sesame oil, and 2 tablespoons water in a food processor until the sauce is uniform. Transfer the sauce to a bowl.
Process the ingredients for the sauce.
Lift the chicken from the pot and slice the pieces. Transfer the rice to a platter and arrange the chicken on top.
Transfer the rice to a platter and top with the sliced chicken.
Serve with lime wedges, sliced jalapeño, cucumber slices, and the cilantro-ginger sauce.
Serve the chicken & rice with the sauce.
Chicken & rice is all dressed up for the holidays! ~Linda
Chicken & Rice with Cilantro-Ginger Sauce (adapted from sunset.com)
Total Time Required: 30 minutes, Serves 4
Ingredients:
- 2 shallots, halved
- 2 1/4-inch piece ginger, peeled and thickly sliced, divided
- 2 garlic cloves, divided
- 3 tablespoons vegetable oil
- 2 cups long-grain rice
- 4 cups reduced-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breast halves
- 2 green onions, chopped
- 1 cup loosely packed cilantro leaves and tender stems
- 2 tablespoons lime juice
- 2 red or green jalapeño chiles, sliced and stemmed
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1/2 cucumber, seeded & sliced
- lime wedges
Whirl the shallots, 2 slices ginger, and 1 garlic clove in a food processor until they are well chopped. Heat the oil in a 5- to 6-quart dutch oven over medium heat. Add the shallot mixture and cook, stirring, until the garlic begins to brown, about 2 minutes. Add the rice and stir until it is well coated in oil.
Stir in the broth and place the chicken on top of the rice. Cover the pot and cook, without stirring, until the chicken is cooked through and the rice is tender, about 15 to 20 minutes.
Meanwhile, purée the green onions, remaining ginger and garlic, the cilantro, lime juice, 1 jalapeño, soy sauce, sesame oil, and 2 tablespoons water in a food processor until the sauce is uniform. Transfer the sauce to a bowl.
Lift the chicken from the pot and slice the pieces. Transfer the rice to a platter and arrange the chicken on top. Serve with lime wedges, sliced jalapeño, cucumber slices, and the cilantro-ginger sauce.