Ginger has earned its claim to culinary fame with its numerous medicinal properties. It’s well-known for aiding digestion and reducing nausea. It’s also one of the first foods that comes to mind for fighting colds and boosting immunity. As a superfood, ginger has been shown to lower blood sugar and the risk of heart disease. Technically a rhizome, or a root, ginger’s bold, peppery flavor comes from its main bioactive compound, gingerol. Many associate ginger with beverages, desserts, and global cuisine. My Chile Ginger Chicken and Rice showcases ginger’s ability to bring a little zing to simple savory dishes.

Servings: 4

Time: One Hour

Ingredients:

• 1 tablespoon olive oil
• 3 cups chicken broth
• 6 large slices of ginger, peeled and cut lengthwise
• 4 each crushed garlic
• 1 long green chile, sliced (Anaheim or Hatch)
• 1 ½ cups white jasmine rice, rinsed
• 1 pound chicken tenders or chicken breast sliced.
• Pinch sea salt
• Pinch ground black pepper
• 1 bunch of scallions, sliced
• 1 cup of cilantro, roughly chopped
• 1 lime, zested and juiced

Directions:

1. Heat a Dutch oven or large pot with oil on low-medium heat.

2. Add the ginger, garlic and chili and cook for 1-2 minutes.

3. Add the rice and cook for 1-2 minutes.

4. Stir the chicken broth and bring to a boil over medium heat. Add rice and stir once more. Bring to a boil again and add the chicken. Add salt and pepper to taste.

5. Cover, turn the heat to low and cook for 20 minutes. The rice should have absorbed all of the liquid and the chicken should be tender.

6. Take the pot off of the heat and allow to steam out for 10 minutes.

7. Mix in lime zest and juice and top with scallions and cilantro.