Ingredients:

  • 2 tablespoons olive oil
  • 2 – 3 large chicken breasts (bone-in, skin-on)
  • 3 – 4 carrots (sliced)
  • 3 – 4 celery stalks (sliced)
  • 1 sweet onion (chopped)
  • 1/2 small shallot (chopped)
  • 4 cloves garlic (thinly sliced)
  • 1 tablespoon grated ginger
  • 1 lemon (zested and juiced)
  • 6 cups chicken stock
  • 1 cup jasmine rice (rinsed well)
  • 2 cups water

Instructions:

  1. Heat a large Dutch oven or stockpot over medium-high heat. Add olive oil and wait until it is hot.
  2. Pat chicken dry and season liberally with salt and pepper. Place chicken in the pot, skin side down, searing until it releases from the pan, about 5 minutes. Flip and sear for an additional 2-3 minutes. Remove chicken and set aside.
  3. Add sliced carrots, celery, onions, and shallots to the pot. Sauté until onions are translucent, stirring occasionally, for about 5 minutes.
  4. Stir in the grated ginger and lemon zest, cooking until fragrant, about 30 seconds.
  5. Pour in the lemon juice and chicken stock, and return the seared chicken to the pot. Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 20-25 minutes.
  6. Remove the chicken from the pot, shred the meat, and discard the skin and bones.
  7. Add rinsed jasmine rice and 2 cups of water to the pot, allowing it to cook according to package instructions.
  8. Return shredded chicken to the pot, adjust seasoning with salt and pepper to taste, and serve.