If chicken and rice sounds too plain, this Thai Garlic Chicken recipe will change your mind. With rich spices and a cozy feel, it’s extraordinary.
When I hear “chicken and rice,” I get disinterested. It sounds plain, and I lose interest. However, I saw a dish at a local Thai restaurant with a crazy name I couldn’t pronounce but a description that sounded like a Thai version of chicken and rice. I was intrigued.
If you like chicken and rice, you’ll love this interpretation. If you don’t, try it anyway; it may change your mind. It’s a comforting dish, yet full of flavors and spices that make it unique.
After some research, I’ve found this dish is sometimes called chicken hide, hiding chicken, or chicken hidden in rice.
Table of Contents
Reasons to Love This Thai Chicken
- This Thai Garlic Chicken recipe is so easy to follow, perfect for busy weeknights.
- Thai Garlic Chicken blends savory and spicy flavors, making it irresistibly tasty.
- This dish pairs well with so many sides, making it versatile.
Recipe Ingredients
- Garlic: Chopped garlic adds a rich, aromatic flavor and a bit of a spicy kick.
- Curry Powder: This spice blend brings a warm, earthy taste with a touch of sweetness.
- Pepper: A dash of pepper adds subtle heat and depth, rounding out the flavors and giving the dish a little kick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Protein Options: Feel free to switch up the protein. You can use tofu, shrimp, beef, or even pork instead of chicken. Each one brings its own unique texture and flavor, making the dish exciting every time.
- Seasoning Variation: To introduce different seasoning variations, try incorporating a teaspoon of lemongrass paste for a subtle, zesty kick, or a tablespoon of soy sauce or oyster sauce for a deeper umami flavor. For a sweeter note, consider a dash of palm sugar or brown sugar.
How to Make Thai Garlic Chicken
Step #1: Place your halved chicken breasts in a medium bowl, add the fish sauce, and toss to combine. Set aside.
Step #2: Heat the grapeseed oil over medium heat in a Dutch oven or heavy-bottomed pot. Add garlic, onion, curry powder, salt, and pepper, then sauté for 3 minutes or until the onions become translucent.
Step #3: Place three of the chicken breast halves in the pot and let them brown for 2-3 minutes, then turn and let the other side brown for another 2-3 minutes. Remove from the pan and set aside. Repeat with the remaining three chicken breast halves, removing and setting them aside when browned.
Step #4: Add the rice to the pot and sauté for 3-5 minutes until slightly toasted. Add the chicken broth and use a wooden spoon to scrape up the fond (this is the French term for the delicious brown bits on the bottom of the pot – hey, you learn something new every day!).
Step #5: Keep the heat on medium and let the mixture come to a boil. Continue to boil over medium heat until the water level is even with the rice (about 10 minutes).
Step #6: Reduce the heat to medium-low, return the chicken to the pan, bury it in the rice so it is “hidden,” then cover it and let it cook for 45 minutes.
Step #7: After 45 minutes, remove the pot from heat and let it stand for 10 minutes.
Step #8: Fluff the rice with a fork, then serve with plenty of fresh cilantro and lime wedges.
Expert Tips
- Use a Mortar and Pestle: If you have a mortar and pestle, crush the garlic and onion instead of chopping them. It really brings out their natural oils, making the dish even more flavorful.
- Toast the Curry Powder: When adding the curry powder, let it toast in the oil for a minute before adding other ingredients. This helps to release its full aroma and flavor.
FAQs
Serve it with a side of Thai hot sauce or Thai sweet chili sauce. If you’re into spice, add a sprinkle of Thai chili flakes or a dash of sliced chillies during cooking for an extra kick.
You can switch up the jasmine rice by serving it with cauliflower rice, brown rice, or rice noodles. Stir-fried veggies like broccoli, bell peppers, mushrooms, or cabbage add extra nutrition and flavor, and topping it with a fried egg can enhance the dish with additional richness and texture.
Storage Info
To store Thai Garlic Chicken, place leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 3 months.
To reheat, thaw in the fridge overnight if frozen. Warm it on the stovetop over medium heat, adding a splash of chicken broth if needed to prevent drying out. Alternatively, microwave on medium power in 1-minute intervals, stirring occasionally, until heated through.
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Thai Garlic Chicken Recipe
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Ingredients
- 3 boneless - skinless chicken breasts, sliced in half horizontally to make two fillets
- 1 Tbsp. fish sauce - or just use 1 tsp. salt
- 3 Tbsp. grapeseed - or vegetable oil
- 1 Tbsp. garlic - chopped
- 1/3 c. onion - chopped
- 1 Tbsp. curry powder
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cups jasmine rice
- 3 1/2 c. fat-free chicken broth
- 3 Tbsp. cilantro - chopped
- 2 limes - cut in wedges
Instructions
- Place your halved chicken breasts in a medium bowl, add the fish sauce, and toss to combine. Set aside.
- Heat the grapeseed oil over medium heat in a Dutch oven or heavy-bottomed pot. Add garlic, onion, curry powder, salt, and pepper, then sauté for 3 minutes or until the onions become translucent.
- Place three of the chicken breast halves in the pot and let them brown for 2-3 minutes, then turn and let the other side brown for another 2-3 minutes. Remove from the pan and set aside. Repeat with the remaining three chicken breast halves, removing and setting them aside when browned.
- Add the rice to the pot and sauté for 3-5 minutes until slightly toasted. Add the chicken broth and use a wooden spoon to scrape up the fond (this is the French term for the delicious brown bits on the bottom of the pot – hey, you learn something new every day!).
- Keep the heat on medium and let the mixture come to a boil. Continue to boil over medium heat until the water level is even with the rice (about 10 minutes).
- Reduce the heat to medium-low, return the chicken to the pan, bury it in the rice so it is “hidden,” then cover it and let it cook for 45 minutes.
- After 45 minutes, remove the pot from heat and let it stand for 10 minutes.
- Fluff the rice with a fork, then serve with plenty of fresh cilantro and lime wedges.
NOTES
Nutrition
This paired perfectly with rice and made such an easy meal.