There is something about fall that makes me crave warm, comforting meals, especially ones that are packed with flavor. I recently made this Brothy Chicken and Rice recipe, and it is exactly the kind of dinner I want to have on repeat as the temperatures start dropping.
Between the tender chicken, flavorful ginger and tahini broth, fluffy rice, and fresh bok choy, this meal has everything you could want in a cozy bowl. And can we talk about the crispy garlic and shallots on top? Such a delicious finishing touch!
I made one substitution to the original recipe. I used tahini instead of miso paste, which gave the broth a creamy texture and a delicious nutty flavor.
If you love comforting chicken recipes with Asian-inspired flavors, you need to add this one to your dinner rotation.
A Cozy Chicken and Rice Dinner for Fall
I am always looking for new dinner ideas, especially when the weather gets cooler. Soup season is officially here, and this brothy chicken and rice fits right in.
What caught my attention about this recipe was the combination of ingredients. The broth is made with ginger, garlic, soy sauce, chicken stock, and tahini in my version, giving it a rich, savory flavor with a little extra creaminess.
The chicken thighs are marinated and pan-seared, giving them a delicious golden exterior while keeping the inside juicy. Everything comes together in a bowl with rice and bok choy, making it a satisfying meal for lunch or dinner.
Ingredients That Make This Recipe So Good
Chicken thighs: Boneless, skinless chicken thighs are tender, juicy, and full of flavor.
Rice: White sushi rice works wonderfully because it absorbs the broth. Jasmine rice would also be delicious.
Tahini: I substituted tahini for the miso paste in the original recipe. Tahini is made from ground sesame seeds and adds a creamy texture and subtle nutty flavor to the broth.
Fresh ginger and garlic: These ingredients bring so much flavor to the chicken and broth.
Shallots and scallions: The crispy shallots make a delicious topping, while the scallions add freshness.
Baby bok choy: A great way to add some greens to your dinner.
Chicken stock: The base of the broth that brings everything together.
How I Made Brothy Chicken and Rice
I followed Alessandra Ciuffo’s original recipe with one change: swapping the miso paste for tahini.
You can find the full ingredient measurements and cooking instructions in her original Brothy Chicken and Rice recipe.
Step 1: Marinate the Chicken
Combine soy sauce, hoisin sauce, sesame oil, grated garlic, and ginger. Add the chicken thighs and allow them to marinate while preparing the other ingredients.
Step 2: Prepare the Rice
Cook your rice according to the package directions and set aside.
Step 3: Make the Crispy Garlic and Shallots
Thinly slice the garlic and shallots, then fry them in oil until golden. Set them aside for topping your bowls.
Step 4: Make the Ginger Tahini Broth
Using the garlic and shallot-infused oil, cook the scallions and ginger until fragrant.
Add the chicken stock and soy sauce. Instead of using miso paste, I added tahini.
For a smoother consistency, whisk the tahini with a little warm broth before incorporating it into the pot.
Allow the broth to gently simmer so the flavors come together.
Step 5: Cook the Chicken
Lightly coat the marinated chicken in cornstarch and sear it until golden and cooked through to an internal temperature of 165°F.
Let the chicken rest before slicing.
Step 6: Cook the Bok Choy
Sear the bok choy in the skillet until tender and lightly caramelized.
Step 7: Assemble the Bowls
Add rice to each bowl, followed by sliced chicken and bok choy.
Pour the warm ginger tahini broth over everything and finish with crispy garlic, shallots, and fresh scallions.
Can You Substitute Tahini for Miso Paste?
Yes! I used tahini instead of miso paste when making this brothy chicken and rice.
While the two ingredients have different flavor profiles, tahini works well if you want a creamier, nuttier broth.
Miso paste has a salty, fermented umami flavor, while tahini has a rich sesame flavor. Since tahini is less salty, you may want to adjust the soy sauce to taste.
It was an easy substitution that worked beautifully with the ginger, garlic, chicken, and rice.
Tips for Making Brothy Chicken and Rice
● Prep your ingredients before you start cooking to make the process easier.
● Use fresh ginger and garlic for the best flavor.
● Whisk the tahini with warm broth to help it blend smoothly.
● Keep the rice separate from the broth until serving.
● Don’t skip the crispy garlic and shallots. They add so much flavor and texture!
Frequently Asked Questions
Can I use tahini instead of miso paste?
Yes! That’s exactly what I did. Tahini adds a creamy, nutty flavor to the broth. Just remember that it does not have the same salty, fermented flavor as miso.
Can I use chicken breasts instead of chicken thighs?
Absolutely. Chicken breasts work well, although chicken thighs tend to stay juicier.
Can I make this ahead of time?
Yes! Prepare the chicken, rice, and broth separately and store them in airtight containers in the refrigerator.
What vegetables can I use instead of bok choy?
Spinach, napa cabbage, mushrooms, or broccoli would all be delicious.
Is brothy chicken and rice a soup?
It is somewhere between a rice bowl and soup. The broth adds plenty of flavor while the rice and chicken make it a filling meal.
Add This Cozy Dinner to Your Fall Recipe List
If you are looking for a comforting dinner to make this fall, this brothy chicken and rice deserves a spot on your menu.
The combination of tender chicken, warm ginger tahini broth, fluffy rice, and crispy toppings makes such a delicious meal.
I love finding recipes that inspire me to try different ingredients, and swapping tahini for miso was a simple way to make this recipe with what I had available.
Recipe Credit: This recipe was inspired by Alessandra Ciuffo’s Brothy Chicken and Rice. I made her recipe using tahini in place of miso paste.
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