one pot thai-inspired chicken and rice


An easy and delicious gluten-free, dairy-free dinner that comes to together is one pot that you can have on the table in no time!
Cook Time30 minutes
Course: Main Course
Cuisine: Asian, Thai
Keyword: DAIRY-FREE, GLUTEN-FREE, one-pot


  • 4-6 boneless skinless chicken thighs
  • 1 onion diced
  • 2 bell peppers large diced
  • 2 cloves garlic minced
  • 3 roma tomatoes large diced
  • 1 can coconut milk
  • 1/2 cup chicken bone broth
  • juice of 1 lime
  • 1 inch piece of fresh ginger grated
  • 1 tbsp yellow curry powder
  • 1 heaping tbsp red curry paste
  • 1 tbsp fish sauce optional
  • 1 tbsp coconut sugar
  • 1.5 cups Jasmine rice
  • S&P to taste
  • Garnish:
  • cilantro and/or basil
  • fresh lime juice


  • Heat a large pot over medium high and add a drizzle of avocado oil
  • (Optional step) Season your chicken thighs generously with salt and sear for a few minutes on each side (note: you can skip this step entirely but searing first adds a nice flavor)
  • While your chicken cooks, add your coconut milk, bone broth, lime juice, curry powder and paste, fish sauce, and coconut sugar to a bowl and whisk to combine
  • Remove your chicken from the pot, add another drizzle of oil, and sauté your onions and peppers for 3-5 minutes, scraping up any remaining chicken bits, and season with salt and pepper
  • Add your garlic and tomatoes and cook for a couple more minutes
  • Add your coconut milk and curry mixture to the bowl and bring to a simmer
  • Add your rice, stirring to incorporate
  • Nestle your chicken thighs into the pot, reduce heat to medium/low, cover, and cook for 25 minutes
  • Once your 25 minutes are up, remove from heat and let sit for a few minutes
  • Serve with lime juice and fresh basil and/or cilantro
  • ENJOY!

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