When I'm sick I make it very basic so that it's easy to swallow, but I was still craving it even after finally getting better, so the other day I put together this heartier chicken version. It's so yummy to eat during the winter, and the leftovers are even better because it gets even creamier.
- 3/4 lbs boneless skinless chicken thighs (or bone-in, just trim the skin and fat)
- 1 cup short-grain rice
- 3-1/2 cups chicken broth
- 1 Tbsp sesame oil
- 1 cup carrots, finely chopped
- 1 cup zucchini, finely chopped
- 1/4 cup green onions, chopped
- roasted sesame seeds (opt.)
Place your chicken thighs in a small saucepan and cover with 3 cups of water. Boil over med-high heat until the water is reduced to half, about 45 minutes. Remove the chicken to a cutting board, reserving the water. Chop the chicken, then measure out 1 cup and cover it and set it aside. Put away whatever is left over for a different recipe.
Warm your sesame oil in a large pot over med-high heat. Add the rice and fry for about 2 minutes, stirring continuously. Don't let the rice burn.
Take your reserved water and add chicken broth until it reaches 5 cups. If you come up short, just add water. Add to the pot and lower the heat to medium. Let cook until the rice is just done, about 15 minutes. Then mix in the carrots, zucchini and chicken. Cook for 3 more minutes on high until the vegetables are tender.
Remove from heat and add 1/2 tsp salt. Taste and add more as desired. Serve and garnish with green onions and sesame seeds (opt.).