claypot chicken

Claypot Chicken with Mushrooms & Miso

The beauty of claypot chicken with mushrooms & miso is that it’s extremely quick, easy, delicious, and satisfying. Even better – cleanup is a breeze! We also find the novelty of being able to cook an entire meal in a rice cooker to be difficult to resist. If you don’t have a rice cooker, don’t fret! You can also make this in an Instant Pot, pressure cooker, or even a Dutch oven. 

It wouldn’t be a Brodo recipe if it weren’t also healthy. There are lots of “claypot chicken” recipes out there and they’re perfectly delicious, but we wanted to add a few extra ingredients to make it a complete one-pot meal. Feel free to experiment with whatever vegetables you have on hand! 

Try this perfect weeknight recipe after a long day. Just throw the ingredients in and set the timer – then get ready for a delicious meal 

2 Tbs. soy sauce
1 Tbs. oyster sauce 
1 Tbs. Shaoxing wine (or any white wine)
1 Tbs. white or red miso
1/2 tsp. honey
1/2 tsp. sesame oil (we love Momofuku’s
white pepper (black pepper will do)
4 boneless chicken thighs (do not swap for bone-in or it may not cook through)
2 cups any mushrooms – we recommend throwing in at least 1-2 shiitakes for flavor
1 cup jasmine rice, rinsed and drained
1 cup pouch Brodo (we prefer chicken or Hearth) 
3 scallions
1″ fresh ginger
1 medium sweet potato
4 bok choy or the equivalent of any hearty greens 

 Claypot chicken Dutch oven


  1. Cut the scallions in half and then cut the white halves in half again. Dice the green pieces for sprinkling on at the end. Cut the sweet potato into large bite-sized pieces. If using greens other than bok choy, tear them into large chunks.
  2. In a large bowl, whisk together the soy sauce, oyster sauce, wine, miso, salt, honey, sesame oil, and a few grinds of pepper. Add the chicken, sweet potato, greens, and mushrooms and fold to coat.
  3. Combine the rice, stock, and ginger in a rice cooker, Instant Pot, pressure cooker, or Dutch oven.

Rice Cooker/Instant Pot Instructions

Scrape the chicken mixture and all of the marinade on top of the rice. Scatter with the white parts of the scallion. Cover, start the rice cooker/Instant Pot, and cook until the rice cycle is done. If using a pressure cooker, follow the instructions of your model to cook simple white rice. Open the lid and check the chicken for doneness. Depending on your specific device, the chicken may need a couple more minutes to cook through. If it does, set the rice cooker for another cycle, press start, and check again in 5 minutes.

Dutch Oven Instructions

Place over medium heat, uncovered, and cook for 5 minutes until just simmering. Cover, reduce the heat to low, and cook until all the liquid is absorbed and the chicken is cooked through, about 25 minutes. Fluff the rice, scraping up the crust from the bottom of the pot.

3. Scoop out and serve by the bowlful.


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