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One-Pot Sesame Chicken with Shiitake Mushrooms and Brown Rice

This comforting one-pot meal brings together tender chicken thighs, nutty brown rice, and earthy shiitake mushrooms, all infused with the rich aroma of sesame oil. Water chestnuts add a delightful crunch, while leeks and shallots provide a subtle sweetness that balances the dish. Simmered to perfection in a flavorful broth, this dish is both hearty and nourishing, making it an ideal choice for a satisfying weeknight dinner. Inspired by Asian flavors, this recipe showcases the beauty of simple ingredients coming together in a single pot for maximum flavor and minimal cleanup.

Dinner | Asian | Dairy-Free | Egg-Free | Flexitarian | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Sesame Chicken | Dutch Oven | Brown Rice | Chicken Thigh | Leek | Shiitake | Sautéing | Searing | Simmering | Stirring | Weeknight | Under 1 Hour
Time to complete

Prep

15min

Cook

40min

Wait

10min

Total

1h 5min

Ingredients (Makes 4 servings)

Ingredients

  • 680 g / 1½ lbs chicken thighs, bone-in, skin-on
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 1 leek, rinsed, white and light green parts chopped
  • 2 small shallots, minced (about ⅓ cup)
  • 280 g / 10 oz shiitake mushrooms, rinsed, ends trimmed, sliced ¼-inch thick
  • 2 medium cloves garlic, minced (about 2 tsp)
  • 140 g / 5 oz sliced water chestnuts (fresh or canned)
  • 320 g / 1¾ cups brown rice, rinsed
  • 480 ml / 2 cups homemade or store-bought low-sodium chicken stock
  • 60 ml / ¼ cup water

For Flavoring

  • 4 tsp sesame oil
Nutrition Information (per 100g)
  • Calories: 140
  • Fat: 5.2
  • Protein: 9.8
  • Carbohydrates: 14.5
  • Fiber: 2.1
Directions

Preparing the Chicken

  • 1. Pat the chicken thighs dry and season both sides with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Place the chicken skin-side down and cook until well-browned, about 3 to 4 minutes. Flip and brown the other side for another 3 minutes. Transfer to a plate.

Sautéing the Aromatics

  • 2. Reduce heat to medium and add the leeks, shallots, mushrooms, and 1 teaspoon of salt to the pot. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 8 to 12 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Building the Flavor Base

  • 3. Stir in sesame oil, water chestnuts, and rinsed brown rice. Cook, stirring, for 1 minute. Increase heat to medium-high and add the chicken stock and water. Bring to a simmer.

Simmering the Dish

  • 4. Nestle the browned chicken thighs into the rice, skin-side up. Cover and reduce heat to low. Simmer until the rice is tender, the chicken is fully cooked, and the liquid is absorbed, about 35 to 40 minutes.

Resting and Serving

  • 5. Turn off the heat and set the lid slightly ajar. Let the dish rest for 5 to 10 minutes before serving.
Cookix's Secrets

Alternative Cooking Method

  • Prepare this dish in an Instant Pot by using the sauté function for browning, then pressure cook on high for 20 minutes.

Alternative Proteins

  • Replace chicken with firm tofu or tempeh for a vegetarian version.

Bold Flavor Enhancements

  • Add a teaspoon of grated ginger or a dash of chili flakes for a spicier kick.

Cooking Tips

  • For extra crispy chicken skin, sear the thighs for an additional minute before removing them from the pot.

Flavor Enhancement

  • A splash of soy sauce or a drizzle of toasted sesame oil before serving can enhance the umami flavors.

Healthier Variation

  • Use skinless chicken thighs for a lower-fat version, or substitute with boneless chicken breast for a leaner option.

Rice Preparation

  • Rinse the brown rice thoroughly to remove excess starch and ensure a fluffy texture.

Seasonal Tweaks

  • Swap shiitake mushrooms for seasonal wild mushrooms like chanterelles or oyster mushrooms.