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Asian-Style Chicken and Rice

Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this

  • Prep:
  • Total Time:
  • Servings: 4
Asian-Style Chicken and Rice

Photography: Johnny Miller

Source: Everyday Food, March 2013


  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs (about 1 pound)
  • Salt and pepper
  • 4 scallions, white and green parts separated and thinly sliced
  • 2 tablespoons finely chopped peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 ounces shiitake mushroom caps (about 3/4 cups), thinly sliced
  • 1 1/2 cups Arborio rice
  • 3 2/3 cups chicken broth
  • Fresh cilantro, for serving


  1. Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.

  2. Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.

Reviews (6)

  • Susied22 9 Dec, 2014

    Agree everybody...really, really bland. But a great recipe to build on. Absolutely double the garlic and ginger...and after it finishes cooking in the oven, pull out the chicken and stir around 2 tablespoons of hoisin sauce into the rice. It really kicks up the flavour. Also the recipe says it serves 4...hmmm...the men in my life would look at one chicken thigh and go "Really?" Suggest adding 4 legs to total 8 pieces...there's enough room in a large Dutch oven.

  • Canadianmade65 9 Dec, 2014

    Beige in colour, beige in taste..the basic recipe was solid, cooking times on point, rice was cooked, chicken tender but overall -too bland. The flavors did not pop. I will make again ,but will fiddle with it. More garlic/ginger, definitely s&p or maybe some romano mixed in at the end, peas or asparagus for colour and texture(green parts of scallions not enough) ,cremini ,portobellos or or very small uncut button mushrooms...good base recipe to start from.

  • lisak30 1 Dec, 2014

    Seriously easy and delicious. I made it on the stove instead of the oven. I also used regular mushrooms... It's all I had and jasmine rice. Used coconut oil also. Oh man it was awesome!!!

  • kel0210 1 Dec, 2014

    @lisak30: how long did you have to cook the chicken on the stove, instead of the oven? Thanks.

  • kel0210 2 Dec, 2014

    @lisak30: and also, use which level of heat of the stove? Thanks again :)

  • msbusiness 3 Dec, 2014

    This was bland. A total disappointment!

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