Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier in one-pot cooking. If using breasts, reduce cooking time by 5–10 minutes and check internal temp (165°F) to avoid drying them out.

What does Better Than Bouillon Roasted Chicken Base do?

It adds concentrated savory depth and saltiness to the cooking liquid, replacing traditional broth. Use 1 tbsp dissolved in water for rich flavor.

Can I substitute the jasmine rice?

Arborio, basmati, or short-grain white rice work; adjust water ratio slightly as absorption rates differ. Jasmine absorbs 1.75 cups water per 1 cup rice.

How do I know when the chicken is done?

Skin should be golden and crispy, meat tender and easily pulled from bone. Internal temp should reach 165°F at thickest part without touching bone.

Can this be made ahead?

Assemble and refrigerate up to 12 hours before cooking. Cook when ready; add 2–3 minutes to total time if starting cold.

One Pot Honey Garlic Chicken and Rice

Name: One Pot Honey Garlic Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: asian
Ingredients: 6 bone-in (skin-on chicken thighs); Salt & pepper (to taste); 4 tbsp salted butter; 1 tbsp of fried rice seasoning; 1 tsp smoked paprika; 4 tbsp of butter; 1 cup long grain jasmine rice; 1 ¾ cups water; 1 tbsp of Better Than Bouillon Roasted Chicken Base; 1/3 cup honey; 3 tbsp soy sauce; 1 tbsp apple cider vinegar; 1 tbsp of minced garlic (jarlic); ¼ red onion diced; 3 stocks of green onions cut into ⅓ ‘s; ½ tsp red pepper flakes; Chopped green onions (for garnish); Toasted sesame seeds (for garnish)

CookOSBeta

One Pot Honey Garlic Chicken and Rice | CookOS

Ingredients

6 bone-in (skin-on chicken thighs)
Salt & pepper (to taste)
4 tbsp salted butter
1 tbsp of fried rice seasoning
1 tsp smoked paprika
4 tbsp of butter
1 cup long grain jasmine rice
1 ¾ cups water
1 tbsp of Better Than Bouillon Roasted Chicken Base
1/3 cup honey
3 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp of minced garlic (jarlic)
¼ red onion diced
3 stocks of green onions cut into ⅓ ‘s
½ tsp red pepper flakes
Chopped green onions (for garnish)
Toasted sesame seeds (for garnish)

18 Ingredients

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Instructions

1
Pat dry 6 bone-in, skin-on chicken thighs.
2
Season with 1 tbsp fried rice seasoning, 1 tsp smoked paprika, a pinch of salt, and freshly cracked black pepper.
3
In a large stove-to-oven pan with high sides, melt 4 tbsp (½ stick) salted butter over medium to medium-high heat.
4
Sear the chicken thighs for about 5 minutes per side, until golden and crispy. Remove and set aside on a plate.
5
⅓ cup honey, 3 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp minced garlic, ½ tsp red pepper flakes, Salt & pepper to taste, Whisk together!
6
In the same pan (do not wipe it out), add ¼ cup diced red onion.
7
Sauté for about 5 minutes, until the onion softens and starts to brown. Add 3 green onion stalks, cut into thirds, and sauté an additional 3 minutes.
8
Stir in 1 cup jasmine rice and sauté continuously for 5 minutes, coating it in the butter and aromatics.
9
Stir in 1 tbsp Better Than Bouillon Roasted Chicken Base until fully mixed into the rice.
10
Pour in 1 ¾ cups water and bring to a boil. Once boiling, nestle the seared chicken (and any juices from the plate) into the rice.
11
Cover the pan with a lid and transfer to a 400°F oven, Bake, covered, for 35–40 minutes, until the chicken is cooked through and rice is tender.
12
Remove from oven and let rest 3–5 minutes with the lid off.
13
Garnish with chopped green onions and toasted sesame seeds.