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Crispy Crunchy Chicken Enchilada Rice Easy Recipe with Ginger Scallion Sauce

crispy crunchy chicken enchilada rice - featured image
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A flavorful and comforting dish featuring crispy rice, tender chicken with smoky enchilada spices, topped with a fresh and zingy ginger scallion sauce. Perfect for quick weeknight dinners or potlucks.

Ingredients

Scale
  • 1 ½ cups long-grain white rice (preferably jasmine for fragrance)
  • 2 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp olive oil or avocado oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar or Monterey Jack cheese (optional)
  • 4 large scallions, thinly sliced
  • 2 tbsp fresh ginger, grated
  • 3 tbsp vegetable oil or neutral oil
  • 1 tbsp soy sauce or tamari
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse 1 ½ cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it rest, covered, for 10 minutes. Fluff with a fork and set aside.
  2. While rice cooks, mix sliced scallions and grated ginger in a heat-safe bowl. In a small pan, heat 3 tbsp vegetable oil over medium heat until shimmering but not smoking. Carefully pour the hot oil over the scallions and ginger (it will sizzle). Stir in soy sauce, sugar, rice vinegar, and red pepper flakes if using. Set aside to let flavors meld.
  3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, cumin, smoked paprika, and chili powder. Add chicken to the pan in a single layer and cook undisturbed for 4-5 minutes until golden and crispy on one side. Flip and cook another 3-4 minutes until cooked through. Remove chicken and set aside.
  4. In the same skillet, reduce heat to medium. Add chopped onion and sauté for 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add the cooked rice back into the skillet with onions and garlic. Stir in 1 cup enchilada sauce, mixing well to coat all the rice evenly. Spread the rice mixture flat in the skillet and let it cook undisturbed over medium heat for 5-7 minutes, allowing the bottom to crisp up deliciously.
  6. Nestle the crispy chicken pieces into the rice. Sprinkle shredded cheese over the top if using. Cover the skillet and cook for another 3-4 minutes until cheese melts and everything is heated through.
  7. Spoon the crispy crunchy chicken enchilada rice onto plates and drizzle generously with the ginger scallion sauce.

Notes

For maximum crispiness, avoid stirring the rice too much while crisping. Use a heavy-bottomed skillet or cast iron for best results. The ginger scallion sauce is best made fresh and poured hot over the scallions and ginger to release aroma. For dairy-free, omit cheese or use plant-based alternative. To keep gluten-free, use tamari instead of soy sauce and gluten-free enchilada sauce.

Nutrition

Keywords: chicken enchilada rice, crispy rice, ginger scallion sauce, easy dinner, Mexican comfort food, Asian twist, quick recipe

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