One Pan Thai Style Chicken and Rice
Buckle up for a flavour bomb of a one pan meal. It’s chicken and rice with some Thai style flavours and a punchy salad on the side to freshen things up.
If you’re busy and want to save on washing up. A one pan meal can be so beneficial.
- One pan
- Easy
- Throw everything in
- Minimal washing up
- Minimal cooking time or ‘hands on’ cooking time as I like to call it
- Not to different from a soup or stew or slow cooker meal
I think they work best for particular cuisines too – cuisines where condiments and maybe a slice of sourdough can be the finishing touches to bring it all together. In this case, I’ve paired it with a punchy little salad. So it’s a one pan meal with a side dish for a salad. The salad adds some contrast and balance to brighten things up.
Ingredients
ONE PAN CHICKEN
- 1 tbsp extra virgin olive oil
- 1 brown onion finely chopped
- Salt
- 1 kg chicken thigh
- 2-3 tbsp Thai red curry paste or any curry paste
- 2 garlic cloves crushed
- 1 tbsp ginger finely grated
- 1 tbsp ground lemongrass or fresh
- 2 tsp ground coriander
- 1 tsp cinnamon
- 1 cup white rice
- 1 carrot finely diced / julienned
- 1 tbsp tamari
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 3 cups water or stock
- Black pepper
FRESH SALAD
- 1/4 cup cabbage shredded
- 1 cucumber sliced
- Lime - juice and zest
- 1 shallot thinly sliced
- 1 long red chilli
- 1/4 cup toasted peanuts
- 1/4 cup toasted coconut flakes
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- Fresh coriander
- Fresh mint
Instructions
There are 2 options here. Both are great - it depends on you, your energy and how much time you have.
- Option 1 - is to throw everything in the pan, raw and let the oven do its work. For this, increase your oven time slightly if you need to, maybe an extra 5-10 minutes.
- Option 2 - we work some extra flavour into the dish by cooking our onions, browning our chicken and activating the curry paste before throwing it in the oven.
Once you've chosen the best cooking option for you:
- Preheat oven to 180 degrees.
- In a heat proof frying pan, place on a medium heat on stove, add oil.
- Add onion and a pinch of salt. Sautee for 5 minutes, until fragrant.
- Add chicken pieces to brown on both sides. About 3 minutes each side.
- Move chicken pieces to the side of pan. Add curry paste to cook through and ‘activate’ the spices, about 3 minutes.
- Add garlic, ginger, lemongrass, coriander, cinnamon and rice. Stir through and mix well, leave to cook for 1-2 minutes.
- Add carrot along with tamari, fish sauce, sugar, water and a crack of black pepper. Mix to combine.
- Bring to boil.
- Secure foil over pan and place in oven to bake for 30 minutes. Remove foil then bake for another 15 minutes.
- In a separate bowl mix together the salad ingredients.
- Serve salad scattered over the top of the chicken bake, or in a separate bowl on the side.
Video
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