One Pan Satay Chicken & Rice
13 ingredients · 11 steps · from Marion Grasby
Ingredients
- as needed Thai jasmine rice
- a little bit Garlic
- enough to cover the rice Chicken stock mix
- as desired Chicken pieces (thigh and breast)
- as needed Satay sauce/marinade
- some Cucumber
- some Celery
- a little bit Red chili
- a little bit Vinegar
- as needed Choka (or similar ingredient)
- some Spring onion
- some Coriander
- a little bit Chopped peanut
Steps
- Put the Thai jasmine rice in a big pan.
- Add a little bit of garlic to the pan.
- Pour in the chicken stock mix until it reaches a nice color/consistency.
- Add the chicken pieces (thigh and breast) to the pan.
- Mix everything together, ensuring the chicken is on top of the rice.
- Cover the pan tightly and bake for 50 minutes at 325°F (or until cooked through).
- If you want more color on the chicken, put it back in the oven for an additional 20 minutes.
- While the main dish cooks, make a quick pickle by mixing cucumber, celery, red chili, vinegar, and choka.
- Once the rice is cooked, fluff it with a fork.
- Top the chicken with spring onion and coriander.
- Garnish the finished dish with chopped peanut.
Recipe extracted by Foodle from “One Pan Satay Chicken & Rice - Marion's Kitchen” by Marion Grasby. Quantities follow the video and may be approximate — watch the original for technique.