Seared Chicken With Spiced Basil Rice

Seared Chicken With Spiced Basil Rice

Servings 3
Author Connie Veneracion


  • 6 chicken thighs , bone-in
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon chili powder
  • 1 teaspoon five-spice powder
  • 2 tablespoons cooking oil
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 tablespoon lemongrass finely chopped
  • 2 shallots finely chopped
  • ½ teaspoon cumin
  • patis (fish sauce) to taste
  • 1 and 1/2 cups jasmine rice soaked in cold water for at least six hours then drained
  • generous handful lemon basil
  • lemon or lime juice


  • Place the chicken thighs in a bowl. Add the salt, pepper, chili powder and five-spice powder. Mix well.
  • Heat a non-stick frying pan. Arrange the chicken thighs, skin side down, in a single layer. Cook over very high heat until the skins are seared. Flip them over to sear the opposite side. Transfer the chicken thighs to a plate and set aside.
  • In a thick-bottomed pot, heat the cooking oil. Saute the ginger, garlic, lemongrass, shallots and cumin with a generous drizzle of fish sauce until softened and fragrant.
  • Stir in the rice and lemon basil.
  • Arrange the seared chicken on top of the rice.
  • Cover the pot tightly to make sure that no steam can escape.
  • Cook the rice and chicken for about 30 minutes.
  • To serve the seared chicken with spiced basil rice, ladle rice in bowls, top with two chicken thighs and drizzle with fresh lemon or lime juice.