One Pot Thai Chicken and Rice Dish

Name: One Pot Thai Chicken and Rice Dish
Prep time: 15 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 2-3 TB olive oil; 1 onion; 4 cloves garlic; 1 LB chicken thighs; 1 whole red bell pepper; 2 cups jasmine rice; 2 cups chicken broth; 1 cup coconut milk; 2 TB Regular soy sauce; 2 tsp Asian fish sauce; 1-2 tsp chili powder; ¼ cup freshly chopped Thai basil; Garnishes: lime wedges

User Reviews

5.0

69 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Calories
273 kcal
Course
Main Course
Cuisine
Asian-American Fusion

One Pot Thai Chicken and Rice Dish

Iris Warren

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This One Pot Thai Chicken and Rice Dish is quick, easy, and full of scrumptious flavor! Perfect weeknight dinner and meal prep idea.

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Ingredients

Servings

2-3 TB olive oil
1 onion chopped
4 cloves garlic chopped
1 LB chicken thighs skinless/boneless, cut into bite size pieces
1 whole red bell pepper
2 cups jasmine rice
2 cups chicken broth
1 cup coconut milk from canned (shake well before use)
2 TB Regular soy sauce
2 tsp Asian fish sauce
1-2 tsp chili powder depending on desired heat
¼ cup freshly chopped Thai basil
Garnishes: lime wedges roasted chopped peanuts

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Instructions

In a large nonstick pan, heat oil on medium high heat. Sauté onion until browned and tender. Add garlic and stir 1 more minute. If needed, add a bit more oil. Add chicken and stir 2-3 minutes or until chicken is lightly browned.
Stir in the bell pepper OR tomatoes, rice, broth, coconut milk, soy sauce, fish sauce, and chili powder. Bring to a boil and immediately reduce heat to low. Cover and simmer on low-boil for 20 minutes or until moisture is absorbed and rice is tender.
Remove from heat and let stand, covered, for 10 minutes. Gently toss with with Thai basil and serve with lime wedges and peanuts.

Notes

If you enjoyed this recipe, please come back and give it a rating - we really appreciate it! ♡
This recipe was updated to include canned coconut milk, as it provides a richer flavor. If you'd like, you can substitute the coconut milk with more broth.
Be sure to use canned coconut milk, often found in ethnic aisles of grocery stores. Canned coconut milk is specifically made for cooking. It's very different from American style coconut milk that's sold in cartons.
If coconut milk has thickened in the can, stir it well before measuring. Coconut milk will become fully liquid when heated.
Leftover coconut milk can be stored in airtight container and frozen. After defrosting, place in blender to re-mix into original texture. Use in any recipes or smoothies.
This recipe is mild in spice level; if you like more heat, add more chili powder.
You can use 1 large tomato, seeded and well drained, in place of the red bell pepper. Just be sure to fully drain out the juices.
See original article for meal prep ideas and ingredients substitutions.

Nutrition Information

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Calories 273kcal (14%) Carbohydrates 24.1g (8%) Protein 11.2g (22%) Fat 15g (23%) Saturated Fat 6.8g (34%) Cholesterol 36.3mg (12%) Sodium 617.2mg (26%) Fiber 1.3g (5%) Sugar 2.4g (5%)