Name: Sriracha Chicken Rice with Lime & Cilantro
Prep time: 1 h
Total time: 1 h
Yield: 3 servings
Ingredients: 2 tablespoons chicken fat or vegetable oil; 2 tablespoons reserved chicken poaching broth; 4 tablespoons sriracha chili sauce; 4 cloves garlic, minced; 1-inch piece fresh ginger, finely minced; 2 cups reserved chicken poaching broth; 1/2 teaspoon sesame oil; 1 whole chicken (about 3 lbs); 1 1/2 cups jasmine or long grain rice; 1 lime, sliced (for garnish); 2 tablespoons chopped fresh cilantro (for garnish); Salt and freshly ground black pepper, to taste

Sriracha Chicken Rice with Lime & Cilantro

CrushedLemon1034

This Chicken Rice recipe is a vibrant, flavor-packed one-pot meal inspired by Southeast Asian comfort food classics. Tender poached chicken is shredded and nestled atop aromatic, sriracha-infused rice, all cooked in a savory broth for maximum depth. A quick sear gives the chicken irresistible crispy edges, while fresh lime and cilantro add a burst of brightness. The result is a beautiful balance of spicy, savory, and fresh flavors with contrasting textures: juicy chicken, fluffy rice, and a hint of crunch from the garnish. It’s a dish that’s as comforting as it is visually stunning—perfect for a cozy family dinner or an impressive weeknight feast.

Ingredients

Instructions

Place the whole chicken in a large pot and cover with water. Bring to a boil, skimming off any foam, then reduce to a simmer. Add a pinch of salt and simmer for 40 minutes, or until the chicken is cooked through.
Remove the chicken, reserving the poaching broth. Let the chicken cool slightly, then shred the meat into large pieces and set aside.
In a large skillet or Dutch oven, heat the chicken fat or vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).
Stir in the rice and toast for 2 minutes until lightly golden and aromatic.
Add the sriracha chili sauce, sesame oil, 2 cups of reserved chicken poaching broth, and a pinch of salt and pepper. Mix well and bring to a simmer.
Nestle the shredded chicken into the rice mixture. Cover and cook on low heat for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Heat a separate nonstick pan over medium-high. Sear a few pieces of the shredded chicken until the edges are crisp and browned (optional, for extra texture).
Fluff the rice with a fork. Top with the crispy chicken pieces, fresh cilantro, and lime slices.
Serve hot, with extra sriracha and lime on the side.