Super Easy Ginger Chicken and Rice

Serves: 3

Kicking off our new spring recipes is an all-timer and sure to be the latest addition to your weekly menu!

This recipe is everything a springtime recipe should be: quick, simple and full of flavour. It only uses one pot [and maybe a tray] and can be brought together in under an hour.


  • 3 chicken thighs
  • ¼ tsp salt
  • 1 large shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 1″ piece ginger, peeled, finely chopped
  • 240g basmati rice or long grain rice
  • 1 whole star anise
  • 1 tbsp soy sauce
  • 480ml Osius Organic Chicken Bone Broth 
  • (Optional) To Serve:
  • Sliced cucumber
  • Coriander

(Optional) To Serve:

  • Sliced cucumber
  • Coriander


Step 1

Season the chicken thighs with salt and arrange skin side down in a medium Dutch oven or cast iron pot. Set the pot over a medium heat and cook the chicken until the skin is golden brown. This should take 9 – 10 minutes. For even browning, move the chicken around and continue to cook for a further 4 – 5 minutes. 

Once the chicken is cooked, remove it from the pan or oven and transfer to a plate. If you don’t have a capable pot, you can preheat your oven to 220°C/425°F/Gas Mark 7 and cook the thighs skin down on a tray for 30 minutes.

Step 2

Let your pot cool for 1-2 minutes then set again over a medium heat. If you’ve used a tray to cook the chicken, use any standard medium pan.

Add the shallot, garlic, ginger and cook, stirring constantly until fragrant but not browned. This will be about 2 minutes. Stir in your rice and the star anise and let it cook again, stirring constantly for 1 minute. Now add the soy sauce, salt and broth. 

Step 3

Return the chicken to rice mixture in the pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover the pot, reduce heat to low, and cook for 25 minutes. Remove from heat and let chicken and rice sit for 10 minutes.

Step 4

Remove the lid from the pot and fluff your rice with a fork. Pluck out and discard the star anise. Serve chicken and rice with sliced cucumber and coriander.