Chili Chicken Rice

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 11/01/2019, viewed by 89
yield4 portionstotal time40m

A simple, one-pot chicken dinner, but with the added sweet heat of gochujang, a delicious Korean chili paste.

What you will need

2 large Carrots

1 large Potato

10 cloves Garlic

1 bunch Scallions

1 inch Fresh Ginger

1 lb Boneless Chicken Thighs

1 1/2 cup Chicken Broth

1/4 cup Gochujang

2 Tbsp Soy Sauce

2 cups White Rice

(Nutritional facts 184 calories, 5.67 g fat, 26.39 g carbohydrates, 6.88 g protein, 20 mg cholesterol, 297 mg sodium)

How to cook

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ly cut, this is a rustic dish.

Peel and chop carrots into bite-sized pieces. They don't have to every neatly cut, this is a rustic dish.

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arrots.

Wash and chop potatoes into bite-sized pieces, about the same size as the carrots.

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Peel garlic cloves and chop or grate to a fine paste.

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Wash the scallions and slice thin.

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Peel ginger with a spoon and grate or chop to a fine paste.

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Cut the chicken thighs into bite-sized chunks.

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dy that will fit the pot.

Put the chicken broth in a pot over high heat. Make sure you have a lid ready that will fit the pot.

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Stir in the gochujang.

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Add the grated ginger.

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Add the crused garlic.

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Add the soy sauce.

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Add the chopped carrots.

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Toss in the diced potatoes.

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Add the rice.

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Add the diced chicken.

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Once the broth starts to bubble, cut the heat down to low.

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Cover the pot. Let it bubble gently with the lid on for about 25 minutes.

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Serve with sliced scallions.

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