One Pot Thai Chicken & Rice
Ready in 45 minutes
Serves 6 people
Recipe adapted by Melanie Boldt from Martha Stewart
1/2 cup fresh lime juice (from 2 limes)
2 to 3 tablespoons fish sauce
3 teaspoons packed light-brown sugar
7 shallots, halved and thinly sliced lengthwise (2 1/4 cups) (or one big onion chopped)
1 tablespoon safflower oil
1 package Pine View Farms ground chicken
1 tablespoon minced peeled fresh ginger (from a 2-inch piece)
1 tablespoon minced garlic
1 1/4 cups jasmine rice
1 1/4 cups unsweetened full-fat coconut milk
2 long sweet red peppers, thinly sliced (1/3 cup)
16 small tomatoes, cut into wedges (4 cups)
1 cup packed fresh basil leaves, torn if large
1 cup packed fresh cilantro leaves, torn if large
- Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in 1/2 cup shallots.
- Heat oil in a large high-sided skillet over medium-high. Add chicken, ginger, garlic, and remaining 1 3/4 cups shallots. Cook, stirring to break up chicken, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.
- Add coconut milk, red peppers, 1 1/2 teaspoons salt, and 1 1/4 cups water. Bring to a simmer (do not let boil); cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.
- Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top.
Cook's Notes: To reheat this dish in the skillet, poke holes in the rice in several places with a spoon and pour in 1/4 cup water. Cover and bring to a boil over medium heat.