One-pot gingery chicken and rice with peanut sauce from Bon Appétit Magazine, March 2020 (page 62)

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Notes about this recipe

  • Barb_N on April 21, 2020

    This was so flavorful and delicious. Served with roasted (frozen) broccoli and suggested cucumber and scallion. Skipped the cilantro due to daughter quarantined with us who dislikes it. The peanut sauce unites them all - taste and adjust to balance the sour, spicy and sweet to your taste. ETA - it wasn’t until putting away the leftovers that I noticed the bottom layer of rice had a tahdig consistency. I wish I’d known since it won’t be crunchy for lunch. January 2022- I made this with brown rice since that has always been our preference. I soaked the rice for about 30 minutes, added an extra cup of liquid then brought to a boil before adding the chicken on top and simmering. The rice was perfect.

  • meggan on March 07, 2020

    Good. I burned the rice on the bottom.

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