One Pot Thai Green Chicken and Rice

Name: One Pot Thai Green Chicken and Rice
Cuisine: Asian, Thai
Ingredients: 1 Thai green curry kit; 1kg chicken thighs; 4 cloves garlic; 1 teaspoon minced ginger/ginger puree; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 tablespoon smoked paprika; 400ml chicken stock; 250g long grain rice; 1/2 red pepper, thinly sliced; 1 handful coriander, chopped; 4 spring onions, chopped

1 step

4 servings = £5.81 One Pot Thai Green Chicken and Rice Who doesn’t love a simple, tasty one pot dinner where everything cooks in its juices. This one is ready in under an hour, mild enough for the kids and so cheap to make. You can find another 20 budget one pot recipes just like this in my book. Preorder with the link in my bio to have it delivered this 18th Jan!! The flavour of chicken thighs work so well but you can use chicken breasts or boneless thighs if you prefer. Cooking times will be the same. You will need: One Pot Thai Green Chicken and Rice 1 Thai green curry kit (curry paste, coconut milk and thai spices) 1kg chicken thighs 4 cloves garlic 1 teaspoon minced ginger/ginger puree 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon smoked paprika 400ml chicken stock 250g long grain rice 1/2 red pepper, thinly sliced 1 handful coriander, chopped 4 spring onions, chopped

Updated at: Fri, 26 Jan 2024 19:08:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories715.1 kcal (36%)

Total Fat34.3 g (49%)

Carbs64.6 g (25%)

Sugars5.4 g (6%)

Protein32.8 g (66%)

Sodium575.3 mg (29%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1Thai green curry kit

1kgchicken thighs

4cloves garlic

1 teaspoonginger puree

minced

1 tablespoononion powder

1 tablespoongarlic powder

1 tablespoonsmoked paprika

400mlchicken stock

250glong grain rice

0.5red pepper

thinly sliced

1 handfulcoriander

chopped

4spring onions

chopped

Instructions

Step 1

1. Preheat the oven to 190 degrees. 2. Add the chicken thighs to a mixing bowl. Inside the curry kit you’ll find a small bag of curry paste. Add half of this paste to the chicken thighs with the onion and garlic powder, paprika and some salt. 3. Heat up some oil in an oven proof dish that can also take an open flame. A roasting tray will also work or a pan that can go in the oven. Add the chicken thighs to the dish and fry on both sides for 5 minutes until golden. Remove the chicken leaving the residue and oils in the dish. 4. Add the dry rice directly to the pan. Add the coconut milk from the curry kit, keep a little bit back to drizzle over the top of the chicken at the end. Add the garlic and ginger, chicken stock, spices from the curry kit and red pepper and mix into the rice. 5. Add the chicken thighs back in, cover the dish and pop in the oven for 40 minutes on 190 degrees. Remove after this time, the rice should be fully cooked and the liquid should be 90% absorbed. 6. Remove chicken and spoon rice on to plates. Top with chicken, fresh coriander and drizzle the coconut milk over the top (labelled as Ad as i created this recipe as part of my ongoing partnership with Aldi)

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