Chicken and Bean Rice Bowl
A high-protein bowl of fluffy rice topped with golden seared chicken and tender beans, finished with a simple pan sauce made from the browned bits.
- Total
- 40 min
- Prep 10 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Deglazing
- Savory
- Stovetop
- Oven
Instructions
-
Rinse 75 g rice under cold water until it runs clear. Put it in a small pot with 150 ml water and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes, until the water is absorbed and the grains are tender. Take the pot off the heat and let it steam, covered, for 5 minutes.
~20 min
Rinsing removes surface starch so the grains cook up separate and fluffy instead of gluey.
If the rice still tastes firm after the water is absorbed, add 2 tbsp hot water, cover, and steam off the heat for 3 more minutes.
-
While step 1 cooks
While the rice cooks, pat 150 g chicken dry and season both sides with half the salt and the black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Lay the chicken in the pan and cook undisturbed for 5 minutes, until deeply golden underneath.
~5 min
Drying the chicken ensures a dry surface, which promotes deep Maillard browning when it hits the hot pan.
Searing Pat the protein dry and leave it undisturbed until it releases easily; moving it too soon prevents a deep golden crust.
-
While step 1 cooks
Flip the chicken and cook for another 5 minutes, until browned and the thickest part reaches 74°C. Move it to a board and rest for 5 minutes, then slice into 1 cm strips.
~10 min
Resting allows juices to redistribute so they don't run out and leave the meat dry when sliced.
-
Pour 100 ml water into the same skillet over medium heat and scrape up the browned bits with a wooden spoon. Add 100 g beans and the remaining salt, then simmer for 4 minutes, until the beans are hot and the liquid has reduced to a light sauce.
~4 min
The water dissolves the browned bits (fond), and simmering reduces it into a flavorful sauce.
Deglazing Add liquid to the hot pan and scrape the browned bits immediately; waiting too long lets them burn and turn bitter.
-
Fluff the rice with a fork and spoon it into a bowl. Arrange the sliced chicken and the beans over the rice, then pour the pan sauce from the skillet over everything. Serve warm.
~1 min