3/4 cup chopped green onion bottoms (white and light green parts)
1 tablespoon minced peeled fresh ginger
4 cups unsalted chicken stock (such as Swanson)
4 cups water
1 cup uncooked short-grain brown rice
2 pounds bone-in chicken thighs, skinned
1 teaspoon kosher salt
1 tablespoon lower-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1/2 cup chopped green onion tops (dark green parts)
Est. added sugars 0g
How to Make It
Heat a Dutch oven over medium-high heat. Add canola oil; swirl to coat. Add green onion bottoms and ginger; sauté 2 minutes. Add stock and next 3 ingredients (through chicken); bring to a boil. Cover, reduce heat, and simmer 1 hour.
Remove chicken from pan; cool slightly. Remove meat from bones; discard bones. Shred meat; cover and set aside in refrigerator.
Continue simmering rice mixture, uncovered, an additional 1 hour 45 minutes, stirring occasionally, or until rice is broken down and mixture is very creamy. Stir in salt.
Spoon about 1 cup rice mixture into each of 6 bowls. Drizzle 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon Sriracha over each serving. Divide chicken evenly among servings; sprinkle evenly with green onion tops.
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