Claypot Chicken and Rice

Yes yes, we know this post has come after a bit of a hiatus. We won't go into excuses but are excited about this new recipe. It was a step change in cooking asian (read Chinese and Thai) food at home and we thoroughly enjoyed it. Claypot rice has slowly made it into menus in Indian Chinese restaurants and we loved the smoky flavors it lends to the dish. We quickly bought a small claypot when we saw it at a fair. 

This is a must try cooking and eating experience !


1 cup jasmine rice (normal rice wouldn't do as these need to stick a bit)
1.5 cup chicken stock 
1/2 Capsicum
2 medium onions
1 bell pepper (optional)

150 gms boneless chicken 
1 tbsp soy sauce 
1 tsp rice wine vinegar 
1/2 tsp fresh grated garlic
1/2 tsp chilli garlic paste
1 tsp mild sweet chilli sauce
1/2 tsp cornflower
1/2 tsp Worcestershire sauce
White pepper 

1. Rinse rice in excess water and soak it in clean water for 30 mins.

2. Marinate chicken in ingredients mentioned.

3. Start heating the claypot on the gas stove at low heat. You want to first temper the claypot and increase the temperature slowly.

4. In the pre-heated claypot, add the soaked rice (drain the water) and chicken stock. Increase to medium heat. Cook till the water reaches the level of the rice.

3. In a pan, heat oil and sautee roughly chopped vegetables.

4. Pour marination and sautéed vegetables over rice in claypot and cover it with lid.

5. Cook on slow heat for about 8-10 mins.

Enjoy hot with jasmine tea !


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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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