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One-Pot Chicken and Rice with Ginger
Ingredients
  • 2 tablespoons neutral or olive oil
  • 1 (3-inch) piece fresh ginger, peeled and cut into thin slices
  • 2 pounds boneless, skinless chicken thighs or breasts
  • Kosher salt
  • 3 large garlic cloves, minced or grated
  • 2 cups jasmine rice, rinsed with cold water
  • 3 cups low-sodium chicken broth or water, at room temperature
  • ¾ pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups)
  • 2 tablespoons soy sauce, plus more as needed
  • 2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges
  • 2 scallions (optional), sliced
  • ¼ packed cup cilantro leaves and tender stems (optional), roughly torn or chopped
Steps
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