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Asian inspired one pot meal

What is interesting about this dish is that the rice component is arborio which we traditionally use for risottos. There was some extra Arborio around so decided to take it down a different path.


Tender chicken braised with aromatics and Arborio (think risotto) rice


  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs
  • Kosher salt and pepper
  • 4 scallions, white and green parts separated and thinly sliced
  • 2 tablespoons finely chopped peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 ounces shiitake mushroom caps (about 3/4 cup), sliced thinly
  • 1 1/2 cups Arborio rice
  • 3 2/3 cups chicken broth
  • Fresh cilantro, for serving
  • Toasted Sesame Oil (optional)


  1. Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
  2. Add scallion whites, ginger, garlic, and mushrooms to pot and cook 2 minutes, stirring until aromatics have come together and are tender.
  3. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 30 minutes.
  4. Remove chicken to a plate, stir rice until it comes together. If it is too “wet”, place pot over a burner on medium and stir it over the heat until the liquid is absorbed.┬áServe with scallion greens and cilantro.
  5. Optional: A slight drizzle of toasted sesame oil will provide an additional Asian flavor element.

This recipe serves 4 yet can be easily doubled to serve 8.

Credit: This recipe is adapted from one created by the kitchens of Martha S.


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