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skillet with thai rice and chicken

One Pot Easy Thai Chicken with Rice

This amazing  One Pot Easy Thai Chicken with Rice makes for an exotic and easy weeknight dinner that the whole family will love.

Course Main Course
Cuisine Asian
Keyword chicken, onepot, rice, thai
Prep Time 20 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories per serving 571 kcal
Author Oriana Romero

Ingredients

  • 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 (I used enriched parboiled long white rice grains)
  • 4 cups chicken stock
  • 1/4 cup peanuts, chopped
  • 2 tablespoons fresh cilantro leaves, chopped
  • Red pepper flakes, to taste (optional)

Instructions

  1. Lightly season chicken with salt and pepper. Set aside.

  2. Mix in a small bowl chili sauce, Sriracha, soy sauce, fish sauce, garlic, ginger, and lime juice; set aside.
  3. Combine the chicken and marinade in a Ziploc bag. Marinate for anything from 30 minutes to overnight.

  4. Preheat oven to 350º F / 175º C.

  5. Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Remove chicken from the marinade and reserve marinade. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set aside.

  6. Wipe out the skillet with paper towel.
  7. 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.
  8. 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.
  9. Garnish with peanuts, cilantro, and red pepper flakes, if desired. Serve.

Recipe Notes

To make this recipe I used a 12" Cast Iron Skillet.

Marinade: 

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition Facts
One Pot Easy Thai Chicken with Rice
Amount Per Serving
Calories 571 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Cholesterol 101mg34%
Sodium 967mg40%
Potassium 558mg16%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 13g14%
Protein 30g60%
Vitamin A 35IU1%
Vitamin C 2.8mg3%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.