Chicken Recipes
If you are looking for chicken recipes that suit busy evenings, family meals, or simple weeknight cooking, this one-pan satay-style chicken and rice is a practical and flavorful option. It relies on everyday ingredients, minimal preparation, and a single pan for cooking, making it ideal for chicken recipes for dinner with few ingredients. Tender chicken thighs cook directly over fragrant rice, which absorbs a creamy peanut-satay sauce as it bakes. The result is a comforting, well-balanced chicken dinner that is both filling and easy to clean up, perfect for households of all sizes. Discover more flavorful recipes like Chicken Recipes right here.
Ingredients
For the Satay-Style Sauce
2 cups chicken stock
1 cup coconut milk
⅓ cup smooth unsweetened peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon red curry paste
1 teaspoon grated ginger
1 teaspoon grated garlic
For the Chicken and Rice
800 g boneless chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
1 teaspoon sweet paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1½ cups jasmine rice, rinsed
For Serving (Optional)
Chopped roasted peanuts
Sliced spring onions
Fresh coriander (cilantro)
Lime wedges
Directions
- Preheat the oven to 200°C (400°F).
- In a bowl, whisk together the chicken stock, coconut milk, peanut butter, soy sauce, honey, lime juice, curry paste, ginger, and garlic until smooth.
- Season the chicken thighs with garlic powder, onion powder, curry powder, paprika, salt, and black pepper, then drizzle with olive oil and coat evenly.
- Heat an oven-safe pan over medium-high heat and sear the chicken for 2–3 minutes per side until lightly browned, then remove and set aside.
- Add the rinsed rice to the same pan and pour the prepared satay-style sauce over it, stirring gently to combine.
- Place the chicken thighs on top of the rice so they remain visible.
- Cover the pan and bake for 30 minutes.
- Remove the cover and continue baking for another 5–10 minutes, until the rice is tender and most of the liquid is absorbed.
- Let the dish rest for about 10 minutes, then fluff the rice and nestle the chicken back into the pan.
- Garnish with peanuts, spring onions, coriander, and lime wedges if desired, then serve warm.
Preparation Details
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50–55 minutes
Servings: 4