This One Pot Easy Thai Chicken with Rice dish comes together in an hour, feed a hungry little crowd, and require little cleanup later. It doesn’t get any easier than this!!
I’m in countdown mode, only 6 days until our family vacation. I’m super excited! My husband and I had been working very hard and we really need time to relax and disconnect from the routine. I just want to sink my feet into the white sand and lay on a hammock for three days straight. Okay. Okay. That’s not realistic because I’m traveling with my 2 very energetic little ones who keep me on my toes. So even though we won’t be able to have a lazy vacation we’re going have a blast.
BTW, did you watch shark week? Ooh boy! I have been a little paranoiac about sharks ever since. A piece of advice: DO NOT watch shark programs if you are planning a summer getaway to the beach. Bad idea. And the fact that there have been eight people attacked by sharks along the North Carolina coast in the past month doesn’t help either. Crazy!!
So, between my to-do list, my packing list, and my shark obsession, I’m also been cooking. Today, I’m going to share with you this amazing One Pot Easy Thai Chicken with Rice recipe I made a few days ago.
With back to school around the corner, it’s time to think about quick and easy weeknight meals. This one-pot dish comes together in an hour, feed a hungry little crowd, and require little cleanup later. It doesn’t get any easier than this!!
I always have Campbell’s Swanson cooking stock in my pantry. It’s a great way to save time in the kitchen, and because its rich and savory flavor, with limited added seasoning, is the perfect foundation for any dish. This time, I used it to make the rice and it was delicious.
This recipe is a mix of sweet, salty, sour, and spicy hot, together in a meal. A FEAST for your taste buds.
This amazing One Pot Easy Thai Chicken with Rice makes for an exotic and easy weeknight dinner that the whole family will love.
This One Pot Easy Thai Chicken with Rice dish comes together in an hour, feed a hungry little crowd, and require little cleanup later. It doesn't get any easier than this!!
- 6 bone-in skinless chicken thighs
- Salt and freshly ground pepper to taste
- 1/2 cup sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fresh lime juice
- 4 tablespoons vegetable oil
- 2 cups rice
- 4 cups chicken stock
- 1/4 cup peanuts, chopped
- 2 tablespoons fresh cilantro leaves, chopped
- Red pepper flakes, to taste (optional)
Lightly season chicken with salt and pepper. Set aside.
Mix in a small bowl chili sauce, Sriracha, soy sauce, fish sauce, garlic, ginger, and lime juice; set aside.
Combine the chicken and marinade in a Ziploc bag. Marinate for 2-3 hours, or overnight. Reserve marinade.
Preheat oven to 350º F.
Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set aside.
Wipe out the skillet with paper towel.
Heat 2 tablespoons of oil in the same skillet. Add the rice and cook, stirring constantly, for 2 -3 minutes. Add chicken broth and stir to combine. Bring to boil and simmer, uncovered, for 5 - 8 minutes, or until most of the liquid has evaporated and the surface of rice is covered with steamy holes. Place the chicken on top, add 2-3 tablespoons of reserve marinate over each chicken thigh, and then place a lid on the skillet. If your skillet does not have a lid you can use aluminum foil.
Bake covered for 30 minutes. Uncover and bake for 10 more minutes, or until the rice is tender and the chicken fully cooked. Remove from the oven.
Garnish with peanuts, cilantro, and red pepper flakes, if desired. Serve.
I used a 12" Cast Iron Skillet.
If your kids are not used to eat spicy food recipe avoid using the red pepper flakes at the end and reduce the amount of Shirata sauce.
I used enriched parboiled long rice grains.
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
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