One-Pot Honey Soy Roasted Chicken & Rice Recipe

As the chicken marinated in soy sauce and honey cooks with the rice, its savory sweetness infuses every bite. Simply toss everything into the pot to prepare both the main dish and the rice in one step.

Cooking time

45min+

Calories

929kcal

Sodium

1480mg

Nutrition facts are for one serving.
Time to marinate the chicken is not included in the cooking time.

Directions

1

In a bowl, combine (A) and mix well. Add in the chicken wings, mix, and marinate for 40 minutes to 1 hour.
2

Cut the sweet potato into 1 cm (0.4 in.) thick slices and soak in cold water for 5 minutes. Cut the carrot into 1 cm (0.4 in.) width rounds. Remove any tough strings from the celery and diagonally slice into 2 cm (0.8 in.) widths. Remove the onion core and thinly slice. Grate the garlic.
3

Heat the olive oil, cumin, and coriander in a pot over medium to saute the spices. Once fragrant, add in the chicken skin-side down, and cook until browned.
4

To the pot, add the rinsed rice, water, and salt, then mix well. Lay the chicken on top.
5

Place the onion, sweet potato, carrot, celery, and thyme on top also.
6

Once boiling, cover with a lid and simmer on low for 30 minutes.

If completing in an oven: After bringing the pot to a boil on the stove, cover with a lid and transfer to an oven preheated to 160 C (320 F). Broil for 40 to 50 minutes.
* We recommend completing this dish in an oven to prevent scorching on the bottom of the pot.

Cooking Basics

Sweet potatoes - removing starch

To remove excess starch, place cut sweet potatoes into cold water making sure the cut surfaces are submerged. This step is especially recommended for "kinton" (Japanese-style mashed sweet potato) and other lightly seasoned dishes where a delectable color is desired. Soaking time of about 5 minutes is sufficient.

Celery - removing the strings

Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.

[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.