One Pan Hainanese Chicken Rice

This One Pan Hainanese Chicken Rice recipe is truly a one pan dish - there are very few steps involved and the chicken is well seasoned, juicy and tender with fluffy super flavorful rice. What’s better than a one pan meal for the midweek or any day?!? - easy cleanup and happy tummy’s all around. This is by no means a traditional version of Hainanese chicken but it is a super quick north American version (olive and mango version) of it that we make all the time when we are craving the comfort of Hainanese chicken and rice but quicker simpler version made in one pot!

What is Hainanese Chicken & Rice?

Hainanese chicken and rice is a beloved Singaporean dish that has gained popularity worldwide for its simplicity, flavor, and comforting warmth. It originated in Hainan, China, (thus the name) and is popular in Southeast Asia, particularly in Singapore also in Vietnam, Malaysia and Thailand. This iconic dish consists of tender poached chicken, fragrant jasmine rice cooked in rich chicken stock/poaching liquid and served up with spicy chili and ginger sauces! Usually it is prepared by poaching a whole chicken (skin-on) in a flavorful broth made with ginger, garlic, and other aromatics. The chicken is then removed, and the stock is used to cook the jasmine rice, which is infused with rendered chicken fat for added richness. There are many versions out there and each has it’s own methods of cooking usually a complex cooking process by pounding the aromatics in mortar and pestle, rendering the chicken fat, poaching chicken then placing it in and ice bath, then cooking the rice in the chicken fat from the chicken cavity and reserved stock with pandan leaves and other aromatics. The chicken is sliced then served with the rice, and with sliced cucumbers, tomatoes, chopped coriander and various dipping sauces - garlic chilli sauce/ chili sauce, spring onion sauce, soy sauce and various other homemade sauces. Our simplified version incorporates the flavours in Hainanese chicken but made our way in one pan. We love this version and hope you do too!

One Pan Hainanese Chicken & Rice Ingredients

• CHICKEN: For this recipe and the way it is cooked I always use boneless skinless chicken thighs. I don’t recommend chicken breasts for this dish as it will dry out plus they may not cook through in time depending on their thickness.
• RICE: Traditionally Hainanese Chicken and rice is made with jasmine rice but for the way this dish is cooked I usually use basmati rice. You could definitely use Jasmin rice if you prefer it. Use a brand you know cooks well without turning too mushy when cooked or you may need to adjust the amounts of liquids added - see recipe notes below for more details about that. I have not tested this recipe with brown rice only white rice/white basmati rice.
• OLIVE OIL: Or any vegetable oil or even butter for sautéing the shallots and, and also for brushing or drizzling over chicken with.
• SHALLOT: I use one large shallot but you can use a yellow onion or small red onion.
• GARLIC & GINGER: They add so much flavor to the whole dish. Use grated garlic cloves or minced and grated or minced ginger. Fresh ginger and fresh garlic is recommended
• SOY SAUCE: Use any brand you like. You will need dark soy sauce and light soy sauce for this recipe. For a substitute you could use tamari (for gluten-free) or coconut aminos. Dark soy sauce is thicker, darker, and sweeter than regular soy sauce, primarily used for adding color and a touch of sweetness to dishes, while regular soy sauce is saltier and more commonly used for seasoning and flavor.
• SESAME OIL: This adds loads of flavor to the dish and a little goes a long way.
• CHILI GARLIC SAUCE: You can use any chili garlic sauce you like and have on hand - Huy Fong chili garlic sauce, sambal oelek or Sriracha sauce. If you don’t have chili garlic sauce you can simply add some heat to the dish by adding some red pepper flakes - not quite the same flavor of the sauce but you will get some smoky heat/ spice in the dish using the chili flakes.
• OYSTER SAUCE: Oyster sauce has a complex savory flavor that is both salty and sweet, with a hint of umami. It is comparable to a mixture of soy sauce and barbecue sauce, with a salty-sweet flavor profile. You can substitute if for hoisin sauce if needed.
• RICE WINE: Rice wine has a slightly sweet and umami flavor, with a touch of alcohol and a mild, fruity taste. For a quick substitute for rice wine (like Shaoxing wine or Chinese cooking wine), consider dry sherry or dry white wine. Rice vinegar is not the same but it can be used as a subistite but it won’t add the same unique depth of sweet flavor that the rice wine adds - it will add more acidity with light sweetness.
• LIME JUICE: Always balances the flavors. Use freshly squeezed. Lemon juice can be used if preferred or if you don’t have lemon juice. Adjust amount to taste.
• CHICKEN BROTH/STOCK: Chicken or vegetable stock is what the rice cooks in - technically you can use water but broth or stock is so much better for adding flavor to the entire dish. I usually use low sodium.
• CHICKEN BOUILLON: Chicken bouillon adds a flavorful, savory depth to this dish. We are not poaching and rendering the fat on it like the traditional dish but using chicken broth and the chicken bouillon adds really good flavour for the chicken and the rice to cook in.
  
  

One Pan Hainanese Chicken & Rice Recipe Instructions

This tasty dish comes together pretty quickly so it is best to have all your ingredients chopped and ready to go. Here is a basic breakdown of the directions (Full detailed recipe instructions are all in recipe card below):

1. Season and marinate chicken thighs and set aside.
2. Preheat oven
3. Heat large oven-safe skillet or dutch oven and saute shallots
4. Stir in rice, ginger and garlic, followed by broth and remaining sauces, lime juice, and sesame oil.
5. Place prepared chicken pieces over rice
6. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake
7. Once done fluff up the rice with a fork removing chicken from pan if desired
8. Garnish with sliced scallions, lime wedges, and serve with extra chili garlic sauce or chili crisp and even some chopped cilantro.
   
   

One Pan Chicken and Rice Storage, Make Ahead & Freezing

• STORAGE: Refrigerate any cooled leftovers in an airtight container for up to 3-5 days. To reheat, add a few teaspoons of water or drizzle some olive oil over the rice and stir gently. This is to prevent it from drying out. Microwave the chicken for 1 to 2 minutes or until warm. If you’re reheating a large portion, do it in the oven at 350˚F for 10 to 15 minutes watching that it doesn’t burn
• MAKE AHEAD: Chicken can be tossed in the marinade and chilled in an airtight container in the fridge for 30 minutes or up to 1 day ahead.
• FREEZING: Chicken dishes are usually best eaten when they are cooked as the rice can change texture. That being said though you can freeze it if desired. Cooked and cooled chicken and rice can be frozen in an airtight freezer friendly container for up to 1-2 months. Thaw overnight in the fridge and reheat same as stated above.
  
  

More One Pan / One Pot Dishes You Will Love:

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