Description
A rich and portable camping recipe combining tender chicken, al dente rice, and a velvety broth. Ready in 45 minutes with minimal cleanup, this Asian fusion dish delivers bold flavors for outdoor adventures.
Ingredients
1.5 lbs chicken thighs (skinned and cubed)
2 cups salted long grain rice (rinsed)
1 tsp miso paste (optional)
1 tbsp olive oil
4 cups chicken broth
2 cups water
1/2 cup crème fraîche (optional)
Potatoes (small diced, for chef’s tip use)
Green onions (chopped, for garnish)
Instructions
Rinse rice under cold water until water runs clear
Cut chicken into 1.5-inch cubes and pat dry
Heat 1 tbsp olive oil in a 6-quart heavy-duty pot over medium heat
Cook chicken in batches until golden brown (4-5 minutes per side)
Stir in rice to coat with oil, sauté 2 minutes
Mix in chicken broth and water, bring to boil
Reduce heat, cover, and simmer 25 minutes
Finish with 1/2 cup crème fraîche (if using)
Garnish with chopped green onions
Notes
Use a 6-quart pot for even heat distribution
Add 1 tsp miso paste with broth for umami depth
Parboil rice 5 minutes before adding to ensure even doneness
Stir 1-2 times total to prevent rice from breaking
- Prep Time: 10
- Cook Time: 50
- Category: Trending
- Method: Stewing
- Cuisine: Adapted Asian fusion
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
