Print

With ImageWithout Image

One-pot gochujang-honey chicken and rice

Yield: 4

Overview: marinate the chicken, brown the chicken, add rice to the pot, and bake

Cook modePrevent screen from turning off

Ingredients

For the chicken

• 1 ½ lbs chicken thighs
• 2 tablespoons gochujang
• 2 tablespoons fish sauce
• 1 tablespoons honey
• 1 teaspoon sesame oil
• 2 garlic cloves
• 1-inch piece of ginger, roughly chopped
• 2 bunches scallions, white and light green parts thinly sliced

For the rice

• 1 ½ cups jasmine rice, rinsed 3 times

To serve

• toasted sesame seeds
• sliced scallion greens
• kimchi
• fried eggs

Instructions

1. Preheat the oven to 375°F.
2. Marinate the chicken. Blend all of the ingredients except for the chicken until smooth. Add the chicken and marinade to a bowl or baking dish and marinate for 1-3 hours.
3. Brown the chicken. Heat a large Dutch oven over medium heat and add a thin layer of oil. Remove the chicken from the marinade and pat dry. Reserve the marinade. Cook the chicken on both sides until golden brown (about 5 minutes per side). Cook the thighs in batches if they don’t all fit in a single layer. Transfer to a plate.
4. Make the rice. Add the reserved marinade to the pan and cook for 5 minutes, stirring frequently. Add the rice and coat. Add 2 cups of water and bring to a simmer. Stir and then place the chicken thighs on top of the rice. Top with a lid and bake for 40 minutes, until the rice has absorbed all of the liquid and the chicken is cooked through. Allow to rest covered for 10 minutes.
5. Plate. Spoon the chicken and rice into bowls and finish with your preferred toppings.

© 2025 Aster Pantry LLC, All Rights Reserved