One Pot Chicken and Curried Rice

5 minutes to assemble
30-35 minutes to cook
Total time: 35-40 minutes
4 servings
One Pot Chicken and Curried Rice
5 minutes to assemble
30-35 minutes to cook
Total time: 35-40 minutes
4 servings
This delicious meal is made extra flavorful with the seasoning sachet and Jasmine Rice in A Taste of Thai Yellow Curry Rice. It’s a complete meal in 40 minutes or less!
Print Recipe

Ingredients

  • 2 lbs bone in chicken thighs, with skin (about 6)
  • Salt and pepper
  • 1 tablespoon oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1-7 oz box Yellow Curry Rice
  • 1-14.5 oz can reduced sodium chicken broth
  • 1-9 oz package fresh sugar snap peas
  • Optional: fresh chopped cilantro and lime wedges

Directions

  1. Lay chicken thighs on a cookie sheet and sprinkle both sides with salt and pepper.
  2. Heat oil in a large skillet with cover, or Dutch oven. On a medium-high heat, brown both sides of thighs. Transfer chicken to bowl and cover with foil. Remove all but 2 tablespoons of oil from skillet.
  3. Add onion and bell pepper to pan drippings and stir-fry 2-3 minutes. Add all contents of Yellow Curry Rice box. Mix until curry paste is broken up and rice with spices are mixed into dish. Add chicken broth and bring to a boil.
  4. Lay chicken on top of boiling rice and turn down to a simmer. Cover and cook until broth is almost absorbed into rice (about 15-20 minutes). Add sugar snap peas and continue to cook until peas are bright green and rice is done. Garnish with chopped cilantro and lime wedges, for a Thai touch.

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One Pot Chicken and Curried Rice

This delicious meal is made extra flavorful with the seasoning sachet and Jasmine Rice in A Taste of Thai Yellow Curry Rice. It’s a complete meal in 40 minutes or less!
One Pot Chicken and Curried Rice

Time

5 minutes to assemble
30-35 minutes to cook
Total time: 35-40 minutes

Yield

4 servings

Ingredients

  1. 2 lbs bone in chicken thighs, with skin (about 6)
  2. Salt and pepper
  3. 1 tablespoon oil
  4. 1 small onion, chopped
  5. 1 red bell pepper, chopped
  6. 1-7 oz box Yellow Curry Rice
  7. 1-14.5 oz can reduced sodium chicken broth
  8. 1-9 oz package fresh sugar snap peas
  9. Optional: fresh chopped cilantro and lime wedges

Directions

  1. Lay chicken thighs on a cookie sheet and sprinkle both sides with salt and pepper.
  2. Heat oil in a large skillet with cover, or Dutch oven. On a medium-high heat, brown both sides of thighs. Transfer chicken to bowl and cover with foil. Remove all but 2 tablespoons of oil from skillet.
  3. Add onion and bell pepper to pan drippings and stir-fry 2-3 minutes. Add all contents of Yellow Curry Rice box. Mix until curry paste is broken up and rice with spices are mixed into dish. Add chicken broth and bring to a boil.
  4. Lay chicken on top of boiling rice and turn down to a simmer. Cover and cook until broth is almost absorbed into rice (about 15-20 minutes). Add sugar snap peas and continue to cook until peas are bright green and rice is done. Garnish with chopped cilantro and lime wedges, for a Thai touch.
https://atasteofthai.com/thai-recipes/one-pot-chicken-and-curried-rice