One Pan Chicken and Rice
One Pan Chicken and Rice
Ingredients
For the Chicken and Rice
- 500 grams chicken thighs, boneless, skinless
- 1 tablespoon light brown sugar, to 2 tablespoons
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 garlic cloves, grated
- small piece ginger, grated
- 1 cup rice
- 1 cup coconut milk
- 1 cup boiling water
For the Sauce
- 2 tablespoons green yogurt
- large bunch fresh coriander
- 1 teaspoon mint sauce
- 1 green chilli
- 1/4 lime, juiced
- pinch salt
- pinch pepper
- splash water
Instructions
- 1
Place the 500 grams of boneless, skinless chicken thighs in a bowl. Add 1 to 2 tablespoons of light brown sugar, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 2 grated garlic cloves, and a small grated piece of ginger. Mix all ingredients thoroughly to ensure the chicken is well coated.
⏱️ 5 min
- 2
In a large pan, add 1 cup of rice. Pour in 1 cup of coconut milk and 1 cup of boiling water. Note: This recipe uses a 1:2 fluid ratio for extra long grain basmati rice.
⏱️ 2 min
- 3
Carefully place the marinated chicken thighs on top of the rice and liquid mixture in the pan. Bring the contents of the pan up to heat over medium-high heat. Once it reaches a boil, reduce the heat to a gentle simmer, cover the pan, and let it cook for 20 minutes.
⏱️ 20 min
- 4
After 20 minutes, turn off the heat and allow the dish to rest, covered, for an additional 10 to 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 5
While the chicken and rice are cooking and resting, prepare the sauce. In a blender or food processor, combine 2 tablespoons of green yogurt, a large bunch of fresh coriander, 1 teaspoon of mint sauce, 1 green chilli, the juice from 1/4 lime, a pinch of salt, a pinch of pepper, and a splash of water. Blend until the mixture is smooth.
⏱️ 8 min
- 6
Once the chicken and rice have rested, uncover the pan. Serve the dish immediately, garnishing with fresh coriander and sliced chili, as desired. Drizzle the freshly prepared sauce generously over the top before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Chicken and Rice
For the Chicken and Rice
- 500 grams chicken thighs, boneless, skinless
- 1 tablespoon light brown sugar, to 2 tablespoons
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 garlic cloves, grated
- small piece ginger, grated
- 1 cup rice
- 1 cup coconut milk
- 1 cup boiling water
For the Sauce
- 2 tablespoons green yogurt
- large bunch fresh coriander
- 1 teaspoon mint sauce
- 1 green chilli
- 1/4 lime, juiced
- pinch salt
- pinch pepper
- splash water
Instructions
- 1
Place the 500 grams of boneless, skinless chicken thighs in a bowl. Add 1 to 2 tablespoons of light brown sugar, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 2 grated garlic cloves, and a small grated piece of ginger. Mix all ingredients thoroughly to ensure the chicken is well coated.
⏱️ 5 min - 2
In a large pan, add 1 cup of rice. Pour in 1 cup of coconut milk and 1 cup of boiling water. Note: This recipe uses a 1:2 fluid ratio for extra long grain basmati rice.
⏱️ 2 min - 3
Carefully place the marinated chicken thighs on top of the rice and liquid mixture in the pan. Bring the contents of the pan up to heat over medium-high heat. Once it reaches a boil, reduce the heat to a gentle simmer, cover the pan, and let it cook for 20 minutes.
⏱️ 20 min - 4
After 20 minutes, turn off the heat and allow the dish to rest, covered, for an additional 10 to 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 5
While the chicken and rice are cooking and resting, prepare the sauce. In a blender or food processor, combine 2 tablespoons of green yogurt, a large bunch of fresh coriander, 1 teaspoon of mint sauce, 1 green chilli, the juice from 1/4 lime, a pinch of salt, a pinch of pepper, and a splash of water. Blend until the mixture is smooth.
⏱️ 8 min - 6
Once the chicken and rice have rested, uncover the pan. Serve the dish immediately, garnishing with fresh coriander and sliced chili, as desired. Drizzle the freshly prepared sauce generously over the top before serving.
⏱️ 3 min