One-Pot Honey Soy Roasted Chicken & Rice Recipe

The savory chicken, marinated in soy sauce and honey, infuses the rice with rich flavor as it cooks, making every bite irresistible! Simply add all the ingredients to the pot, and you’ll have the main dish and rice ready 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 the chicken wings to the bowl, mix, and marinate for 40 minutes to 1 hour.
2

Cut the sweet potato into 1cm (0.4 in.) slices and soak them in water for 5 minutes. Cut the carrot into 1cm (0.4 in.) slices. Remove the strings from the celery and diagonally slice it into 2cm (0.8 in.). Cut the core of the onion and slice it thinly. Grate the garlic.
3

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

Add the washed rice, water, and salt to the pot, then mix. Lay the chicken on top.
5

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

Once it comes to a boil, cover and simmer on low for 30 minutes.

If finishing in the oven: After bringing the pot to a boil on the stove, cover with a lid and transfer to a preheated oven at 160°C (320°F). Broil for 40-50 minutes.
* We recommend finishing in the oven as the bottom will not get burnt.

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.