One Pot Lemongrass Chicken and Rice

Dinners are the best when the entire meal can be prepared in one dish. This one pot lemongrass chicken and rice is bursting with beautiful flavors from the aromatics to the crispy shallots to the fresh scallions.

Watch how to make this

Ingredients

• Dried shiitake mushrooms: These mushrooms add a deep umami flavor to the dish, while the soaking liquid contributes additional flavor to the marinade. Fresh shiitake mushrooms can be used, but they will not provide the same intensity of flavor. If using fresh, skip the soaking step and add the mushrooms directly to the marinade. Substitute the mushroom water with plain water.
• Chicken thighs: Bone-in chicken thighs provide rich flavor and moisture to the dish. The bones add depth to the cooking liquid. Boneless chicken thighs or breasts can be used, but adjust the cooking time accordingly.
• Fish sauce: Adds a salty, umami-rich depth to the marinade.
• Lemongrass: Provides a bright, citrusy aroma and flavor.
• Coconut water: Adds a subtle sweetness and tropical flavor to the dish.
• Jasmine rice: Jasmine rice is fragrant and slightly sticky, making it ideal for absorbing the flavors of the dish and providing a tender texture. You can also use basmati rice or long-grain rice.
• Crispy shallots: Add a crunchy texture and sweet, oniony flavor to the final dish.
• Scallions: Add a fresh, mild onion flavor and a pop of color.

Substitutions and variations

• Spicy: You can add Thai chilis to the marinade or serve the dish with hot sauce on the side.
• Gluten-free: Use gluten-free fish sauce.

Step-by-step instructions

Step 1: Marinate chicken

I realize that although this one pot lemongrass chicken and rice is prepared in one pot, you need some time to marinate the chicken. Don't fret because the steps go by quickly! It's more of a waiting game which isn't too bad, right?

Let's start by preparing the chicken. Start by placing four dried shiitake mushrooms in a bowl and pouring ¾ cup of boiling water over them. Place another bowl on top to keep the mushrooms submerged and let them sit for 30 minutes.

Soaking the mushrooms rehydrates them and releases their deep umami flavor. Once softened, squeeze out any excess water from the mushrooms and cut them into thick slices, reserving ¼ cup of the mushroom-soaking liquid. You will notice some sediment at the bottom of the liquid, go ahead and discard those bits.

Next, prepare the marinade. Combine the reserved mushroom water with oil, brown sugar, fish sauce, lemongrass, garlic cloves, shallots, ginger, salt, and black pepper in a blender and puree until smooth.

Pour this marinade over the chicken thighs, turning to coat them thoroughly. Allow the chicken to marinate for at least 2 hours or overnight in the refrigerator for the best flavor infusion.

Step 2: Cook chicken

While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. This step removes excess starch, preventing the rice from becoming too sticky. Soak the rice in water for 25 minutes, then strain and set it aside.

Why do we need to soak the rice? Soaking the rice helps it cook more evenly and results in a tender texture.

When ready to cook, heat the remaining tablespoon of oil in a large pot or Dutch oven over medium heat. Remove the chicken and mushrooms from the marinade and lay them in the pot. Sear the chicken until golden brown on one side, about 3-4 minutes.

To avoid burning the chicken, ensure the heat is not too high and do not move the chicken too early, allowing it to develop a nice crust. Flip the chicken and sear the other side for another 3-4 minutes. Add coconut water to the pot and bring it to a simmer. Cover the pot, reduce the heat to low, and continue to simmer for 20 minutes.

Step 3: Add rice

After 20 minutes, remove the lid and skim as much fat from the surface as possible. We want some fat to help flavor the rice but not too much that it will make the dish greasy.

Add the soaked and drained jasmine rice to the pot, gently shaking it to redistribute the rice evenly. Ensure all the rice grains are submerged in the liquid and not sitting on top of the chicken.

Cover the pot again and cook on low heat for another 15-20 minutes, or until the rice is tender and has absorbed all the liquid. The rice is done when it is soft but not mushy, and no liquid remains at the bottom of the pot. Let the pot sit off the heat for 10 minutes with the lid on to finish cooking.

Finally, remove the lid and gently fluff the rice with a fork. Sprinkle chopped scallions and crispy shallots on top for added flavor and texture. I wanted a little heat so I also sprinkled pickled chopped chilies on top.

One smell of the one pot lemongrass chicken and rice and I immediately knew this was going to be a fantastic dinner. One bite of the rice and I was sold. The rice soaks up all the flavors from the beautifully seasoned chicken resulting in the most luxurious grain. The chicken is juicy, flavored with subtle aromatics, and pairs wonderfully with the rice. Now this is what I call the perfect weeknight dinner!

Make-ahead and storage tips

• Make-ahead: You can marinate the chicken overnight.
• Store: Keep leftovers in an airtight container and store in the fridge for up to 3 days.

Frequently asked questions

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Recipe

Print Recipe

One Pot Lemongrass Chicken and Rice

Total Time1 hour hr 45 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: chicken, rice

Servings: 4

Author: Christine Ma

Ingredients

• 4 dried shiitake mushrooms
• ¾ cup boiling water
• 2 pounds bone-in chicken thighs
• 3 tablespoons oil divided
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons chopped lemongrass
• 4 garlic cloves
• 2 shallots
• 1-inch knob of ginger peeled
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup coconut water
• 1 cup jasmine rice
• ¼ cup chopped scallions
• ¼ cup crispy shallots

Instructions

• Place shiitake mushrooms in a bowl and pour boiling water. Place another bowl on top to keep the mushrooms submerged and let sit for 30 minutes. Squeeze excess water and cut mushrooms into thick slices. Reserve ¼ cup mushroom water, straining any sediment.
• Combine mushroom water with 2 tablespoons oil, brown sugar, fish sauce, lemongrass, garlic, shallots, ginger, salt, and pepper in a blender. Puree until smooth. Pour marinade over chicken, turning to coat. Marinate for at least 2 hours or overnight.
• Wash jasmine rice until the water turns clear. Soak jasmine rice with water and let sit for 25 minutes. Strain and set aside.
• Heat remaining tablespoon of oil in a large pot or Dutch oven over medium heat. Remove chicken and mushrooms from marinade and lay in the pot. Sear the chicken until golden brown, flip and sear on the other side. Add coconut water and bring to a simmer. Cover the pot, reduce heat to low, and continue to simmer for 20 minutes.
• Remove the lid and skim as much as the fat on top as you can. Add rice, gently shaking the pot to redistribute the rice. Try to keep all of the rice grains in the liquid and not sitting on top of the chicken. Cover the pot and continue to cook on low for another 15-20 minutes or until the rice is tender. Remove from heat and let sit for 10 minutes.
• Remove the lid and gently fluff up the rice with a fork. Sprinkle chopped scallions and crispy shallots on top and serve immediately.

Notes

I recommend marinating the chicken overnight to maximize flavor.