Food Recipes Crispy Chicken and Rice With Charred Scallion Sauce This delicious one-pot chicken dinner is a study in big flavors and smart steps. After searing chicken thighs to get their drippings, you'll char scallions in the same pot for the dressing, and then toast grains of fragrant basmati rice. Finally, you'll nestle bok choy and the crispy chicken thighs into the rice and cook until perfectly tender. Pro tip: The key to well-seared chicken skin is to avoid crowding the thighs while browning. If you only have a smaller pan or one with rounded edges, cook the thighs in batches, or rotate during cooking to get an even browning on all four pieces. By Ali Ramee Ali Ramee Ali Ramee has been developing and testing recipes for nearly a decade. Highlights: *Started out as a kitchen intern on America's Test Kitchen *Spent over two years as a line cook at Petit Crenn and FLOUR + WATER LLC *Spent two years as a sous chef and food stylist at Sun Basket *Is now a recipe tester at Meredith Real Simple's Editorial Guidelines Published on October 7, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 60 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 bone-in, skin-on chicken thighs (about 1½ lb. total) 1 teaspoon kosher salt 1 teaspoon neutral oil, such as canola 5 scallions, trimmed and cut in half crosswise 1 ½ cups basmati rice 4 heads baby bok choy, halved 2 tablespoons soy sauce or tamari 1 tablespoon unseasoned rice vinegar 1 tablespoon fish sauce 1 jalapeño, stemmed and seeds removed, finely diced Directions Pat chicken dry and season with salt. Heat oil in a large, heavy-bottomed pot with a lid over medium-high. Add chicken, skin side down, and cook, undisturbed, until skin is golden brown and crispy, about 10 minutes. Transfer chicken, skin side up, to a plate. (Chicken will not be cooked through.) Drain all but 1 teaspoon drippings from pot, reserving drained drippings in a small bowl. Add scallions to pot; increase heat to high and cook until charred, 2 to 4 minutes. Transfer to a cutting board. Heat 1 tablespoon reserved drippings over medium-high. Add rice and cook, stirring occasionally, until toasted, 1 to 2 minutes. Add 2¼ cups water and bring to a boil. Reduce heat to medium-low and place bok choy on top of rice. Nestle chicken, skin side up, in rice. Cover and cook until rice has absorbed most of the water and chicken is cooked through, about 25 minutes. Turn off heat. Let stand, covered, for 5 minutes. Meanwhile, finely chop charred scallions; stir with soy sauce, vinegar, fish sauce, and jalapeño in a small bowl. Remove chicken and bok choy from pot. Fluff rice with a fork. Serve with scallion sauce, chicken, and bok choy. Print Nutrition Facts (per serving) 5g Fat 59g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 96mg 32% Sodium 1478mg 64% Total Carbohydrate 59g 21% Dietary Fiber 4g 14% Total Sugars 2g Protein 28g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.