Chicken & Double Jasmine Rice

deb baldwin


This is my favorite chicken dish. The flavor is outstanding and the chicken is moist.

I really had a hard time finding a rice that had good flavor. I found this small bag at the store, brought it home, made rice, and WOW was I hooked.

On the back of one of my bags was this recipe.


★★★★★ 1 vote

5 Min
45 Min
Stove Top


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  • 1
    dynasty jasmine tea bag (i have used green tea)
  • 1 1/2 c
    hot water
  • 1
    chicken bouillon cube
  • 1 Tbsp
  • 8
    chicken thighs, skinless and excess fat removed
  • 1/2 c
    chopped onion
  • 3/4 c
    imperial dragon jasmine rice
  • 1/8 tsp
    black pepper

How to Make Chicken & Double Jasmine Rice


  1. In a glass measuring cup add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag.
    Add bouillion to tea to dissolve.
  2. Heat a large frying pan over high heat.
    Add butter to melt.
    Add chicken, in single layer.
    Cook 3 to 4 minutes on each side, or until browned.
    Remove from pan.
  3. Add onion to same pan. Saute' for 30 seconds. (I add a little more butter and cook onion a little longer)
    Mix in rice, pepper, and tea mixture.
    Arrange chicken, in single layer, on top.
    Bring to a boil.
    Reduce heat to low. Cover and simmer 25 minutes, or until liquid is absorbed.
    (I use a temp probe @ 180 degrees in the chicken to make sure it is done..Add a little water if needed.)
  4. Remove from heat. Let stand covered for 10 minutes before serving.

    I also have used 4 chicken breast.

Printable Recipe Card

About Chicken & Double Jasmine Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtag: #rice

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