One-Pot Wonders

Claypot Chicken

by:
January  7, 2014
4 Ratings
Author Notes

Could this be my favourite supper? It is certainly in the top 5 and here is why - it is delicious, easy, quick, cheap and totally restoring when all you want to do is lie on the sofa. I realise it is not a looker but I implore you to give it a chance, I have never made this for anyone without them asking for the recipe. This is my ultimate comfort recipe. —Anna May

  • Serves 2
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 1 thumb ginger, peeled and finely chopped
  • 1 clove garlic, peeled and chopped
  • 4 chicken thigh fillets, each cut into 6 pieces
  • 1 tablespoon brown sugar
  • 4 tablespoons basmati rice
  • 1 tablespoon fish sauce
  • 250ml chicken stock
In This Recipe
Directions
  1. Heat the oil in a medium saucepan and gently soften the onion. Add the ginger and garlic and cook for a minute. Put the brown sugar, rice and fish sauce into the pan, give it all a good stir then add the chicken and the stock.
  2. Simmer gently for 12-15 minutes until the chicken and the rice is cooked. Serve with a little chilli sauce if desired.

See what other Food52ers are saying.

  • Anna May
    Anna May
  • Frances
    Frances

2 Reviews

Frances January 15, 2015
Confused by the amount of rice compared to chicken here. Only 4 tablespoons, which will of course double, but that's not huge even for just two people. The amount of chicken seems quite bug if the thigh fillets are anything like the ones I get. Am I missing something?
 
Author Comment
Anna M. January 15, 2015
I know it looks odd but it is right! I guess if you have jumbo chicken thighs you could use less of them or increase the rice. When I make it for my husband and I we always wish there was more but after 5 minutes realise we are actually full! Try it, it is so delicious, you can always tinker with the amounts to suit.