One Pot Easy Thai Chicken with Rice

a cast iron skillet with Thai Chicken with Rice garnished with peanuts and chopped cilantro.

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

Prep Time 20

Cook Time 40

Marinating Time 30

Total Time 1 30

Servings

Calories 571kcal

Author Oriana Romero

Equipment

Ingredients

6 bone-in skinless chicken thighs
Salt and freshly ground pepper, to taste
1/2 cup (120 ml) sweet chili sauce
1 teaspoon (5 ml) Sriracha, or more to taste
2 tablespoons (30 ml) reduced sodium soy sauce
1 tablespoon (15 ml) fish sauce
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons (30 ml) fresh lime juice
4 tablespoons (60 ml) vegetable oil
2 cups (400 g) uncooked rice (I used enriched parboiled long white rice grains)
4 cups (960 ml) chicken stock
1/4 cup peanuts, chopped (optional)
2 tablespoons fresh cilantro leaves, chopped (optional)
Red pepper flakes, to taste (optional)

Instructions

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. Reserve 1/4 cup of marinade to use later. Set aside.
Combine the chicken and marinade in a Ziploc bag. Marinate for anything from 30 minutes to overnight.
Preheat oven to 350º F / 175º C.
Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Remove the chicken from the marinade and discard the 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.
Wipe out the skillet with paper towel.
Heat 2 tablespoons of oil in the same skillet. Add the rice and cook, constantly stirring, 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 the rice is covered with steamy holes. Place the chicken on top, add the reserved marinade over each chicken thigh, and then place a lid on the skillet. You can use aluminum foil if your skillet does not have a lid.
Bake covered for 30 minutes. Uncover and bake for 10 more minutes, or until the rice is tender and the chicken is fully cooked. Remove from the oven.
Garnish with peanuts, cilantro, and red pepper flakes, if desired. Serve.

Notes

Store: Any leftovers will keep in the fridge for about 3 to 4 days.

Reheat: Reheat in the microwave until warm or in a pot on the stove over low heat. I recommend adding a splash of broth or water and cover with a lid to help steam.

Recipe Tips:

Skillet. You can use any large oven-save skillet. I used a 12" Cast Iron Skillet.
Spicy. If your family is not used to eating spicy food, avoid using the red pepper flakes at the end and reduce the amount of Shirata sauce.
Vegetarian. Use mushrooms instead of chicken and vegetable stock instead of chicken stock.
Chicken. Use chicken breasts instead of thighs for a leaner alternative (thighs will result in more flavor).
Marinade. The same marinade/sauce can be used to marinate shrimp, chicken breasts, beef, and pork.
Rice.I used Long Grain Parboiled Rice for this recipe. I like this type of rice because the cooked grains are drier and less starchy, so they cook light and fluffy and don't get sticky if cooked properly.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.

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

Nutrition