This recipe combines the rich, nutty flavors of Southeast Asian satay with the convenience of a one-pot meal. By cooking the rice directly in the pan with the chicken, it absorbs all the aromatic fats and juices, resulting in a deeply flavorful dish.
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4
Ingredients
The Base
Chicken: 1.5 lbs (700g) chicken thighs, cut into bite-sized pieces.
Rice: 1.5 cups long-grain white rice (Jasmine works best), rinsed until water runs clear.
Aromatics: 1 medium onion (diced), 3 cloves garlic (minced), 1 tbsp fresh ginger (grated).
Vegetables: 1 red bell pepper (sliced), 1 cup frozen peas or snap peas.
The Satay Sauce/Cooking Liquid
Coconut Milk: 1 can (14 oz / 400ml) full-fat coconut milk.
Chicken Broth: 1 cup low-sodium chicken stock.
Peanut Butter: 1/3 cup creamy peanut butter.
Seasoning: 2 tbsp soy sauce (or tamari), 1 tbsp brown sugar, 1 tbsp red curry paste (optional, for depth), 1 tsp turmeric, and a squeeze of lime juice.
Garnish
Fresh cilantro
Crushed roasted peanuts
Sliced red chilies or Sriracha
Extra lime wedges
Instructions
1. Sear the Chicken
Heat 1 tablespoon of oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Brown the chicken for 3–4 minutes until golden (it doesn't need to be cooked through yet). Remove chicken from the pan and set aside.
2. Sauté Aromatics
In the same pan, add the onion and bell pepper. Sauté for 3–4 minutes until softened. Add the garlic, ginger, and red curry paste (if using). Stir constantly for 1 minute until fragrant.
3. Toast the Rice
Add the rinsed rice to the pan. Stir for 1–2 minutes to coat the grains in the aromatic oils. This "toasting" step prevents the rice from becoming mushy and adds a nutty depth.
4. Create the Sauce
Whisk together the coconut milk, chicken broth, peanut butter, soy sauce, brown sugar, and turmeric. Pour this mixture into the skillet. Scrap the bottom of the pan to release any browned bits (fond).
5. Simmer
Add the chicken back into the pan. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid. Cook for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Note: Avoid lifting the lid during this time to keep the steam trapped!
6. Final Touch
Uncover the pan and stir in the peas (the residual heat will cook them in 2 minutes). If the rice seems too dry, splash in a little more broth or coconut milk. Stir in the lime juice.
7. Serve
Fluff the rice with a fork. Top generously with crushed peanuts, fresh cilantro, and extra lime wedges.
Tips for Success
Don't skip the rinse: Rinsing the rice removes excess starch, ensuring the grains stay distinct rather than clumping together in the thick peanut sauce.
Peanut Butter choice: Natural peanut butter works fine, but standard commercial creamy peanut butter melts more smoothly into the sauce.
The Pan: Ensure you use a heavy-bottomed pan to prevent the coconut milk and peanut butter from scorching at the bottom.
Reviewed by EL KATIBI MARIA
on
January 31, 2026
Rating:
No comments: