Delicious Miso-Ginger Chicken and Rice Skillet Recipe: A Flavorful One-Pan Meal

 

Are you craving a tasty and satisfying meal that's easy to prepare? Look no further than this Miso-Ginger Chicken and Rice Skillet recipe. Packed with umami flavours and wholesome ingredients, this one-pot dish will delight your taste buds and stomach content. Let's dive into the details of this mouthwatering recipe!

Ingredients:

• 6 ounces cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (1-inch) piece ginger, peeled and minced
• Cut boneless, skinless chicken thighs into 1-inch chunks, totalling 1 1/2 pounds.
• 1 teaspoon kosher salt divided
• 1/4 teaspoon black pepper, divided
• 3 cups low-sodium chicken broth divided
• 1/4 cup red miso paste
• 2 tablespoons unsalted butter
• 1 tablespoon toasted sesame oil
• 1 1/2 cups jasmine rice
• 1 cup frozen peas
• Sprinkle freshly chopped cilantro leaves and tender stems for an attractive finishing touch.

Instructions:

1. Warm the butter and sesame oil in a sizable skillet or Dutch oven placed over medium heat. Incorporate the mushrooms, onion, garlic, and ginger into the mixture, stirring intermittently, until they become tender, which usually takes approximately 5 minutes. This harmonious combination of ingredients establishes a solid basis for the forthcoming array of flavours.
2. Season the chicken with 0.5 tsp of salt and 0.25 tsp of pepper. Introduce the chicken into the skillet and cook it, stirring periodically, until it acquires a browned exterior on all sides, typically taking around 5 minutes. This process will imbue the chicken with a delightful golden hue, elevating both its flavour and texture.
3. Incorporate 1 cup of the chicken broth and the miso paste into the skillet, employing a whisking motion until the miso has completely dissolved. Go ahead and get that mixture bubbling by bringing it to a boil. Then, simply dial down the heat to a nice simmer, cover the skillet, and let it do its thing for about 15 minutes or until the chicken is cooked to your liking. The inclusion of miso paste imparts its characteristic umami essence to the dish, resulting in the development of a delectably rich and savoury sauce.
4. While that's happening, get the jasmine rice cooking following the instructions on the package. You'll end up with some fluffy and fragrant rice that pairs beautifully with the chicken and miso flavours.
5. Add the remaining chicken broth to the skillet and increase the heat until it reaches a boiling point. Toss in the cooked rice and frozen peas, give it a good stir, then cover it up and let it simmer for about 15 minutes or until the rice is nice and tender. Those peas bring a hint of sweetness and a pop of vibrant colour to the mix, while the rice soaks up all the tasty flavours from the broth. Sprinkle in the rest of the salt and pepper, adjusting as you like. This last bit of seasoning brings everything together, giving the dish that perfect balance of flavours.
6. Serve your Miso-Ginger Chicken and Rice Skillet immediately, garnishing it with chopped fresh cilantro leaves and tender stems. The cilantro adds a fresh and herbaceous note, providing a lovely contrast to the savoury flavours.

Tips:

• To enhance the taste, opt for chicken thighs instead of chicken breasts. The darker meat of the thighs offers more flavour and tenderness.
• If you don't have red miso paste on hand, don't worry. Substitute it with white miso paste or a small soy sauce to achieve a similar umami profile.
• Feel free to use any mushrooms you prefer if cremini mushrooms are not available. Experiment with shiitake, button, or portobello mushrooms to add your twist to the recipe.
• Accompany your Miso-Ginger Chicken