Savory Chicken and Bell Pepper One-Pot Rice Recipe
Hey food lovers!
Welcome back to my kitchen! Today, I’m sharing a super simple yet incredibly flavorful Japanese dish that’s perfect for a quick lunch or a satisfying weeknight dinner: Chicken and Bell Pepper One-Pot Rice. The best part? Everything cooks together in a single pot, which means minimal cleanup and maximum flavor infusion!
This dish is a fantastic way to enjoy a taste of Japan with readily available ingredients. Let’s get started!
Ingredients
(Yields: 1 serving) In the video, I’m cooking a two-serving portion, but for clarity in this post, the ingredients listed are for one serving.
For the Chicken:
Chicken (thigh or breast recommended): 120g (approx. 4.2 oz)
Salt and Pepper: a pinch (to taste)
Sake: 1/2 tsp
Soy Sauce: 1/2 tsp
Vegetable Oil: 1 tsp
For the Rice & Broth:
Japanese short-grain rice: 75g (approx. 2.65 oz / approx. 0.4 US cup uncooked rice)
Water: 100ml (approx. 0.42 US cup, or just under 1/2 US cup)
Sake: 1/2 Tbsp
Soy Sauce: 1 tsp
Shantung powder (or other chicken/pork bouillon powder): 1/2 tsp
Note: Shantung is a versatile Chinese-style soup stock powder popular in Japan. If you can’t find it, use your favorite chicken bouillon powder or a small piece of a bouillon cube.
Vegetables:
Bell Pepper: 30g (approx. 1 oz), finely chopped
Shiitake Mushroom: 1 medium, finely chopped
Instructions
(Let’s make this in 7 easy steps!)
Prep the Ingredients:
Cut the chicken into bite-sized pieces (a little larger is fine, as they will shrink slightly).
Finely chop the green bell pepper and shiitake mushroom.
Wash the rice thoroughly by rinsing it with cold water several times until the water runs mostly clear. Drain the rice completely in a sieve.
Marinate the Chicken:
In a small bowl, combine the chicken pieces with the salt, pepper, 1/2 tsp of sake, and 1/2 tsp of soy sauce. Mix well to coat the chicken evenly and set aside for a few minutes.
Sear the Chicken:
Heat the vegetable oil in a small, heavy-bottomed pot (one with a tight-fitting lid) over medium-high heat.
Once the oil is sufficiently hot, add the marinated chicken to the pot. Sear the chicken on all surfaces until nicely browned. It doesn’t need to be cooked through at this stage.
Remove the seared chicken from the pot and set it aside.
Start the Rice:
Do not wash the pot (the browned bits from the chicken add flavor!). Add the well-drained rice to the same pot.
Pour in the 100ml (approx. 0.42 US cup) of water, 1/2 Tbsp of sake, 2 tsp of soy sauce, and the Shantan (or bouillon) powder.
Add the finely chopped shiitake mushroom. Stir everything well to combine.
Cook the Rice with Chicken:
Place the seared chicken pieces on top of the rice mixture.
Cover the pot with its lid and bring it to a boil over high heat.
Once it reaches a rolling boil, immediately reduce the heat to low. Let it simmer gently for 15-20 minutes, or until all the water has been absorbed.
Tip: Listen carefully! When you hear a slight crackling sound or smell a hint of a toasty aroma (be careful not to let it burn!), it’s a sign that the water has evaporated and the rice is cooked.
Add Bell Pepper & Steam:
Once the rice is cooked, turn off the heat.
Quickly remove the lid and scatter the finely chopped green bell pepper over the top of the rice and chicken.
Immediately replace the lid and let the dish steam off the heat for about 5 minutes. This will gently cook the bell pepper, making it tender-crisp and vibrant.
Serve:
After steaming, remove the lid. Gently fluff the rice with a spoon or rice paddle, mixing the chicken and vegetables throughout.
Serve immediately and enjoy your delicious homemade One-Pot Chicken and Bell Pepper Rice!
And there you have it! A simple, flavorful, and satisfying meal cooked all in one pot. I hope you enjoy this recipe!
Don’t forget to watch the full video tutorial on my YouTube channel for a step-by-step visual guide. If you try this recipe, let me know how it turns out in the comments below or on my video!
Happy Cooking!