How To Make Oven-baked Thai Chicken Rice
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup jasmine rice
- 1 3/4 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1 red bell pepper, sliced
- 1/4 cup chopped cilantro
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, combine the red curry paste, fish sauce, soy sauce, lime juice, brown sugar, minced garlic, and grated ginger.
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Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Let them marinate for at least 10 minutes.
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In a baking dish, spread the jasmine rice evenly.
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In a saucepan, heat the chicken broth and coconut milk until it comes to a simmer.
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Pour the hot liquid over the rice in the baking dish, covering it completely.
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Place the marinated chicken thighs on top of the rice and pour any remaining marinade over them.
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Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
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Remove the foil and arrange the sliced bell pepper on top of the chicken thighs. Bake uncovered for an additional 5-10 minutes, or until the chicken is cooked through and the rice is tender.
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Remove the baking dish from the oven and let it rest for a few minutes.
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Garnish with chopped cilantro and sliced green onions. Serve hot with lime wedges.
Nutrition
- Calories : 529kcal
- Total Fat : 31g
- Saturated Fat : 18g
- Cholesterol : 102mg
- Sodium : 862mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 25g
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