Miso garlic chicken pot rice is one of my favorite Japanese-style one-pot meals. If you’ve got some leftover miso sitting in the back of your fridge, this is the perfect way to bring it back to life. Juicy, tender chicken packed with deep, savory flavor—trust me, once you have a bite, you’ll probably be buying another tub of miso.

Miso Garlic Chicken Pot Rice (4 servings)

Ingredients:

2 cups (standard measuring cup) uncooked short-grain white rice
2 cups (480ml) water
1/2 tbsp chicken bouillon powder
1/2 tbsp soy sauce
Small pinch of Hondashi (Japanese dashi powder) (optional)
1 lb (430g) boneless, skin-on chicken thighs
6 cloves garlic
1/2 yellow onion
5 green onions, divided
2 tbsp neutral-tasting oil
A pat of unsalted butter

Marinade:

2 tbsp miso
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
2 tbsp mirin
1 tsp sugar
1 tbsp olive oil
Black pepper, to taste

Instructions:

PREPARE INGREDIENTS

1. Prepare the rice: Wash the rice 2-3 times to remove any dust or debris. Soak it in cold water for at least 30 minutes. (If you’re using long-grain rice, add 2-3 extra tablespoons of water when cooking.)

2. Season the water: In a container, combine 2 cups of water with the chicken bouillon powder, soy sauce, and Hondashi (optional). Mix well.

3. Marinate the chicken: Place the chicken in a mixing bowl, add all the marinade ingredients, and gently massage. Set aside.

4. Prepare the vegetables: Finely chop the garlic cloves, dice the onion, and thinly slice the green onions, separating the whites and greens.

MAKE MISO GARLIC CHICKEN POT RICE

1. In a large pot, heat the oil over medium-high heat. Once it gets nice and hot, place the marinated chicken, skin side down and sear for 2 minutes or until the bottom is nicely browned. Flip and cook the other side for 3 minutes. Remove from the pot and set aside.

2. In the same pot over medium heat, add the garlic, onion, and white parts of the green onions. Sauté for 2 minutes or until fragrant. (If there’s not enough fat from the chicken, you can add a bit more oil or butter.)

3. Add the drained rice to the pot and gently stir for 1 minute, making sure every single grain is coated in the aromatic oil.

4. Pour in the seasoned water and bring it to a boil. Scrape the bottom of the pot to deglaze and prevent sticking.

5. Once it starts boiling, reduce the heat to low. Place the seared chicken on top of the rice, cover with a lid and simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes.

6. Remove the chicken from the pot. Add a pat of butter and the green parts of the green onions, and gently fluff the rice. Serve the rice with the chicken. Enjoy!

Storing and Reheating Leftovers

Any leftovers can be stored in an airtight container in the fridge for up to 3 days. You can simply reheat it in the microwave when you’re ready to enjoy them again.

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