Gingery Chicken and Rice With Peanut Sauce

Ingredients

Chicken and Rice
3 skin-on, bone-in chicken thighs
1 tsp kosher salt
1 shallot, minced
4 cloves garlic, minced
1 1" piece ginger, peeled and minced
1 cup basmati rice
1 star anise
1 tsp soy sauce
3 cups water
Sauce
1/4 cup creamy peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
3 tsp sriracha
1 1" piece ginger, peeled and minced
1 tsp honey
1 tbsp warm water
1 English cucumber, thinly sliced diagonally

3 servings

Directions

Season chicken with salt. Arrange skin-side down in a pot. Set over medium heat and cook undisturbed until skin is crisp and browned to your liking (about 10 minutes). Transfer chicken to a plate.

Reduce head to medium-low. Add the shallots, garlic, and ginger, stirring constantly, until fragrant but not browned. Add the rice and star anise and cook for another minute before adding the soy sauce and water. Add the chicken back in skin-side up. Increase heat to medium. Once it reaches a simmer, reduce heat to low, cover, and cook 25 minutes. Then remove from heat and let it sit for another 10 minutes.

Meanwhile, whisk peanut butter, soy sauce, vinegar, sriracha, ginger, honey, and warm water until smooth and pourable. Add more water if needed.

Plate the chicken. Discard the star anise, fluff the rice, and add to plate. Finish with cucumbers and a healthy drizzle of sauce.

1 hour