Description
Teriyaki Chicken and Rice – a delicious and easy teriyaki chicken and rice recipe that is cozy and perfect for colder weather!
Ingredients
Scale
- 6 bone-in chicken thighs
- kosher salt and ground black pepper
- 1 tablespoon butter (or ghee or extra virgin olive oil)
- 1 tablespoon garlic, minced
- 1 small yellow onion, diced
- 1 cup carrot, sliced and quartered
- 2 cups small broccoli florets
- 2 1/4 cup chicken broth
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon soy sauce
- 1/2 tablespoon worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/3 cup long grain white rice
- 1 cup teriyaki sauce (more or less, as desired – use store-bought if desired)
Instructions
- Preheat oven to 400 degrees F. Place chicken on a plate and season generously with kosher salt and ground black pepper.
- Place Dutch Oven on stovetop and bring to medium-high heat. Add butter or olive oil to pan; swirl to coat. Sear chicken skin-side down for 3-5 minutes, flip, and let cook another 1-2 minutes (turning down heat, as-needed). Remove chicken from dutch oven, place on a plate and set aside.
- Using the same Dutch Oven, turn heat to medium high heat (add a little more butter or olive oil, if needed) and add in garlic. Move around pan constantly until fragrant, about 30 seconds.
- Add in yellow onion, carrots and broccoli. Sauté for 2-3 minutes.
- Add in broth, lemon zest, lemon juice, soy sauce, worcestershire, kosher salt and ground black pepper. Stir to combine.
- Pour in rice; stir to combine.
- Bring to a simmer and then place chicken thighs back on top (skin side up) along with any juices that have settled on the plate.
- Place lid on Dutch Oven and put in the oven, middle rack. Bake 30-40 minutes or until rice is soft (or cooked to your liking). If you check the rice and you feel like all of the broth is gone but the rice isn’t fully cooked, add an additional 1/4 cup broth.
- Remove and let cool slightly. Drizzle teriyaki sauce over chicken and rice. Enjoy!
Notes
- Cook Time: if the package instructions on the white rice you are using say it only takes 15 minutes to cook normally – I would recommend reducing the cook time to 25 minutes.
- Rice: while I wish we could make this with brown rice, the cooking time would be way off. Make sure you are using long grain white rice, otherwise I can’t guarantee cooking time!
- Excess Broth: it’s okay if there is a little excess broth at the bottom of the pan after cooking. Once you remove the chicken, give the rice a stir and let it sit a few minutes with the cover off. The rice will continue to soak up the broth.
- Leftovers: this recipe makes great leftovers! Just store in an airtight container in the fridge for 3-4 days.
- Dairy-Free: to keep this dairy-free simply opt for olive oil instead of ghee or butter.
- Gluten-Free: to keep this gluten-free use tamari instead of soy sauce and omit the worcestershire sauce.
Nutrition
- Serving Size: 6oz
- Calories: 336
- Sugar: 4.8 g
- Sodium: 786.8 mg
- Fat: 17.3 g
- Carbohydrates: 24 g
- Protein: 19.9 g
- Cholesterol: 98 mg