One Pot Thai Chicken and Rice Dish
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4
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Calories
273 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
One Pot Thai Chicken and Rice Dish
Description
The One Pot Thai Chicken and Rice Dish features bite-sized chicken thighs sautéed with onion and garlic, combined with red bell pepper or drained tomatoes, jasmine rice, coconut milk, and chicken broth. Soy sauce, fish sauce, and chili powder build layers of savory and slightly spicy flavors. The mixture simmers covered until the rice is tender and has absorbed the flavorful liquids. After resting, fresh Thai basil is folded in to add herbal freshness. The dish is garnished with lime wedges and roasted chopped peanuts, offering a balance of acidity and crunch that enhances the creamy, fragrant rice and chicken.
The coconut milk contributes richness and a subtle sweetness that softens the spice from chili powder, while the use of jasmine rice ensures a light and fragrant texture. The combination is cooked in one pan, simplifying preparation and cleanup. Lime wedges allow eaters to add brightness per bite, and peanuts add texture contrast.
This dish works well as a standalone meal thanks to its protein and starch combination. Using canned coconut milk provides a reliable creamy consistency, and the recipe allows substituting the red bell pepper with a seeded, well-drained tomato for a different flavor note. Adjust chili powder to taste for desired heat levels.
This recipe benefits from letting the dish stand after cooking, as it allows the flavors to meld. Leftover coconut milk can be stored frozen and remixed before use. The method and ingredients set this dish apart as a homestyle Thai-inspired one-pot meal with layered, balanced flavors.
Ingredients
- 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 soy sauce regular
- 2 tsp fish sauce Asian
- 1-2 tsp chili powder depending on desired heat
- ¼ cup Thai basil freshly chopped
- lime roasted chopped peanuts, for garnish, wedges
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
- Use canned coconut milk for a richer flavor; shake and stir it before measuring if thickened.
- You can substitute red bell pepper with a seeded and well-drained large tomato, ensuring excess juice is removed.
- Adjust chili powder amount to control the spiciness of the dish.
- Leftover coconut milk can be frozen in an airtight container and re-blended after thawing.
- Letting the cooked dish rest covered for 10 minutes helps the rice finish absorbing flavors and improves texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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