Golden Garlic and Onion One-Pot Chicken

Golden Garlic and Onion One-Pot Chicken

Gluten-FreeHigh ProteinOne-Pot • StovetopDinnerComfort Food • Kid-Friendly
Medium
50min
580kcal
4people

MACROS

per serving
gProtein
gFat
gCarbs
gSugar
gFiber
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A fragrant, one-pot golden chicken dish served over fluffy jasmine rice infused with garlic and turmeric.

The Golden Garlic and Onion One-Pot Chicken is the ultimate comfort meal that transforms a simple Whole Chicken into a gourmet feast right in your own kitchen. This recipe is specifically designed to be efficient and flavor-packed, utilizing the natural juices from the chicken to season the Jasmine Rice to perfection. By starting with a whole bird, you get a wonderful variety of textures and flavors from both the white and dark meat, ensuring a satisfying meal for everyone at the table. The secret to the success of this Golden Garlic and Onion One-Pot Chicken lies in the heavy use of aromatics. We use a generous amount of fresh Garlic and Onion to create a deeply savory base that permeates every grain of rice. The addition of Turmeric not only provides a stunning golden hue but also adds a subtle, earthy warmth that balances the richness of the meat. We also incorporate Chicken Stock Powder to amplify the umami profile, making the rice taste like it has been simmering for hours. Because this is a one-pot meal, all the flavorful drippings from the Whole Chicken are trapped and absorbed by the Jasmine Rice, leading to an incredibly moist and delicious result. It is an excellent way to prioritize your high-perishability items, such as the chicken and any Yogurt you might want to serve on the side. This dish is balanced, high in protein, and offers a restaurant-quality experience with minimal cleanup. Whether it's a weeknight dinner or a special weekend meal, this golden chicken and rice will surely become a household favorite.

Ingredients

  • 1.5 kg Whole Chicken (1 large chicken)
  • 6 count Garlic Cloves
  • 1 large Onion (about 150g)
  • 370 g Jasmine Rice (2 cups)
  • 2 tbsp Oil
  • 5 g Turmeric (1 tsp)
  • 15 g Chicken Stock Powder (1 tbsp)
  • 5 g Salt (1 tsp)
  • 2 g Black Pepper (½ tsp)

Instructions

  1. 1
    Cut the whole chicken into 8 pieces (breasts, thighs, drumsticks, and wings). Season them generously with salt and black pepper.
  2. 2
    Heat the oil in a large Dutch oven over medium-high heat. Brown the whole chicken pieces on all sides until the skin is golden and crispy, then remove and set aside.
  3. 3
    In the same pot, add the chopped onion and minced garlic cloves. Sauté for 3-4 minutes until the onion is soft and translucent.
  4. 4
    Stir in the jasmine rice, turmeric, and chicken stock powder, coating the rice in the oils and spices for about 1 minute.
  5. 5
    Pour in 700ml (3 cups) of water. Place the whole chicken pieces back into the pot on top of the rice.
  6. 6
    Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the whole chicken is fully cooked through.
  7. 7
    Turn off the heat and let the pot sit, covered, for 5 minutes before fluffing the rice and serving.

Chef's Tips

  • For an extra crispy finish, you can place the chicken under a broiler for 2-3 minutes after it's finished cooking in the pot.
  • If you have leftover yogurt, a dollop on top adds a lovely cool tang to the warm spices.
  • Make sure to rinse the jasmine rice under cold water until the water runs clear to prevent it from becoming too sticky.

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