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One Pot Thai Chicken and Rice Dish
5 from 46 votes

One Pot Thai Chicken and Rice Dish

This one-pot Thai chicken and rice dish combines tender pieces of chicken thighs with fragrant jasmine rice, creamy coconut milk, and bold seasonings like fish sauce and chili powder. The dish is cooked all together, letting the rice absorb rich flavors and resulting in a comforting, mildly spicy meal. Fresh Thai basil adds brightness, while lime wedges and roasted peanuts provide complementary textures and finishes for serving.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 273

% 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.