Confession time: I can’t cook rice.
It might be the simplest thing to cook, and I just can’t. So, I’ve given up. If I’m on dinner-duty, there’s no rice… unless it’s risotto or this recipe. This recipe I can do.
And is there anything better than chucking everything into the one pot, and letting it all happen? No myriad of pots, pans and bowls to clean. No fancy appliances required. Just good, simple cooking. This recipe feels good as you eat it. It’s comfort food, without the lashings of butter and cream.
If you want a vegetable fix with it, just throw some vegetables on top of the chicken 10 minutes into the cooking process. Carrots, broccoli, bok choy… whatever you have.
Ingredients
3 cups chicken stock
4 cloves of garlic, halved
1 1/2 cups jasmine rice
4 chicken thighs, trimmed of fat and halved
4 shallots, sliced thinly
1 cup coriander, chopped
Soy sauce, to serve
Method
♥ Place stock and garlic in a deep frying pan, or a pot that have with a lid that can go on the stove top. Bring to the boil.
♥ Add the rice. Stir. Bring to the boil again, add the chicken and place the lid on. Turn the heat to low and cook for 20 minutes. The first time you make this you might just like to check on it, to make sure the rice doesn’t overcook. You want it to absorb all the lovely chicken stock, and for the chicken to be cooked through.
♥ Once cooked, top the chicken and rice with shallots and coriander. Serve with a dash of soy sauce.
Confess. What can’t you cook?
sounds and looks lovely, hope to try this week
sounds delicious.
Cookies!!!! Crunchy on the outside, chewy on the inside – impossible!!!!!! :-/
Almost impossible, I say.
I can’t cook rice either. everyone in my family tried and STILL tries to teach me about twice a year, and I have long given up and now onyl eat rice when someone else cooks it. The ridiculous thing is, whenever I have a conversation about cooking and rice comes up, and I mention that I can’t do rice, the person I’m talking to – or, for that matter, even people who listen in – will jump in and say “but it’s so easy! just take 2 cups of water…”, and then I always interrupt by saying “yes, THANK YOU. I still CANNOT DO IT.” Haha!
I probably can’t cook rice either. And I’m Asian. But I also have two rice cookers. THAT’s how you cook rice. 🙂
I can’t make French Toast. I know how it’s done. It just never looks or tastes right when I’m the one doing it.
Your recipes sounds excellent. It has cilantro which is my very favorite. Yum!
Well that looks nice and easy, chicken thigh is always good isn’t it!
I have tried many many times (even 6 times in a row one weekend) to make my favourite cake, sponge!!! All I get is pancakes! Pancakes I can do 🙂 Do you have a brilliant sponge recipe that works?
Poached eggs! I would love to just wake up on a regular morning and poach myself an egg! 🙁
I have a trick! Coming soon…
Tell me nowwwwwwww 😛
Argh what is it with rice? I’m terrible at it but my husband who isn’t into cooking at all is awesome at it…so I just let him do it. I also can’t get boiled eggs to the exact right stage…give me multiple layer cakes & complex desserts any day of the week but just don’t ask me to get the basics right!!
Nice one! I’m looking for easy dinners with week because I’m hosting some work people in Melbourne this week and we can’t keep eating out! This one is on the list!
I can’t poach eggs, either! My rice generally ends up extremely sticky, unless I put it in the rice cooker, so most of my pre-rice cooker Asian dishes were served with super sticky, salty rice! I’m also in my awkward steak stage; getting it to that perfect medium-rare is an art I just haven’t perfected – and pasta recipes with canned salmon or tuna?
I can’t even bring myself to talk about those.
Nice. The chicken stock will give the rice a nice flavor. I’m Asian and rice is our staple food. And we use rice cooker. if the rice cooker breaks down, we use the pot (the container where you put rice and water of the rice cooker) and cook it on top of the stove. Cooking rice in any pot: level out the rice on the pot. Measure the level of the rice with your fingertips – stick your point finger into the rice until you reach the bottom. mark the level of rice with thumb. The water above the rice should be the same level of the rice. That’s it. 🙂
Is Jasmine rice essential? Can I use basmati so I don’t have to make a trip to woollies in between my toddler waking up and picking the kids up from school?? (That sounds lazy doesn’t it!!!).
I’m no rice expert CLEARLY… but I would use basmati. I really don’t think there is any difference and waking a sleeping child isn’t worth it!
Happy cooking!
I can’t cook eggs. I don’t eat them, and have tried many times over the past 5yrs to “treat” my partner to a cooked breakfast but he has asked that I don’t attempt anymore, haha. They look like they should be so simple to cook, but just aren’t!
Great idea! I love it to cock the complete meal in one pot and I´m impressed how creative you are <3
xx from Bavaria/Germany, Rena
http://dressedwithsoul.blogspot.de/
I can not cook rice on the stove so I do it in the microwave. It is fool proof if I can do it! Add 1 cup of rice and the add enough water until there is about an inch on top of the rice. Cover and zap for 12 minutes and let it stand for about 5 minutes. Easy! I am going to make your chicken recipe tomorrow night!
I also used not to be able to cook rice until I purchased the Tupperware Rice Cooker….so worth it…no more failures perfect rice every time 🙂
Sponge cakes…always turn out hard as a rock!!!
Cooked this for dinner tonight and was delish! Love easy tasty recipes like this, thankyou x
Oh yay! I love when others try it and love it too! Yippeee.
I am hopeless at rice as well but i am going to try this and to top it off its only 8 weight watchers points a serve!! Woop woop Thanks heaps
That’s awesome. 🙂
This is indeed a healthy & yammy (and quickly done) dish 🙂 i def like to add different kind of veggies, especially if they aren’t overcooked, but steamed.
*thumbs up*
xoxo
1 cup basmati rice, 1 1/2 cups water Bring water to a boil, add rice, bring back to a boil, stir, cover, and turn off the heat. Let the residual heat cook the rice for 20 minutes. (I have an electric stove–this may not work with gas, since the burner won’t hold much residual heat.) No matter what I do, jasmine rice is always sticky!
Thanks for this recipe Chantelle! It’s now on weekly rotation at my house. Tonight it’s topped with brocollini and carrots. Yumbo and easy x
A roast. I can not cook one to save my life. I have tried chicken, beef, lamb, turkey – they are either raw or burnt but normally a good combination of both. I have had many people try to teach me but everytime I fail. I have just given up. Luckily my husband can cook.
This is also really delish with some grated cheese mixed through when serving.
Hi!
I don’t know if someone has already suggested but… As you have a Thermomix (here in Portugal is called Bimby), why don’t you make rice in it? Is easy, quick and never gets wrong. Of course there are different times for risotto, white, brown wild, etc. And so many recipes…
Smart thinking. I hadn’t even thought of that!
😉
Definitely! The rice is so easy in it and lovely and fluffy! I usually steam some veggies on top while cooking the rice. If I need a small amount of veggies, I will even just chuck them on top of the right (in the basket) at the start and let it all cook together – saves getting the Varoma out 🙂
I really suck at cooking rice!! If it doesn’t stick to the pan it sticks in a ball! ☺
I just made this tonight. I’m I love with it. I’m going to try it in the pressure cooker next time.