Khao Mok Gai (Thai Chicken Rice)
Fragrant jasmine rice baked with tender chicken, warming spices, and caramelized onions in one pot. A Thai comfort classic that smells as good as it tastes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 lbs chicken thighs or breasts, boneless and skinless
- 2 cups jasmine rice
- 2 medium onions, yellow
- 4 cloves garlic cloves
- 1.5 tsp turmeric powder
- 1 tsp cumin seeds
- 3 cups chicken broth
- 2 tbsp fish sauce
- 3 tbsp olive oil
Instructions
- 1
Pat the chicken dry with paper towels, then cut each piece into 2-inch chunks so they cook through evenly and fit easily into the rice.
- 2
Peel and slice the onions lengthwise from root to tip into thin strips about 1/4 inch thick, keeping the root end attached so layers stay together.
- 3
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Rinse the jasmine rice in a fine-mesh strainer under cold running water for 30 seconds, stirring gently with your fingers, until the water runs almost clear.
- 5
Heat 1.5 tablespoons olive oil in a large ovenproof pot (at least 4 quarts) over medium-high heat until it shimmers and slides quickly when tilted, about 90 seconds.
- 6
Add the sliced onions to the hot oil and stir once every 30 seconds for 6 minutes until they turn deep golden brown on the edges and smell sweet and caramelized.
- 7
Push the onions to the sides of the pot, then add the chicken chunks to the center space. Let them cook untouched for 2 minutes until the bottom surface turns pale.
- 8
Stir the chicken pieces around once, then push them to the sides. Add the remaining 1.5 tablespoons oil to the center, then add the minced garlic.
- 9
Stir the garlic into the oil for 30 seconds until it smells strongly fragrant and golden, then sprinkle the turmeric and cumin seeds over everything.
- 10
Stir the spices, chicken, and onions together for 20 seconds so the turmeric coats all surfaces and the spices smell warm and toasted.
- 11
Pour in the rinsed rice and stir for 1 minute, tilting and stirring so every grain touches the hot oil and gets coated with the turmeric color.
- 12
Pour the chicken broth and fish sauce evenly over the rice mixture, then stir once to combine, making sure no rice is stuck to the pot bottom.
- 13
Set the oven to 350°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.
- 14
Cover the pot with a tight-fitting lid, then transfer it to the hot oven. Bake for 18 minutes until the liquid is completely absorbed and you hear no sizzle when you lift the lid.
- 15
Remove the pot from the oven using oven mitts, then let it rest on the stovetop with the lid on for 3 minutes so the rice finishes steaming and becomes tender.
- 16
Lift the lid and fluff the rice with a fork, breaking up any clumps and stirring gently to distribute the chicken and caramelized onions evenly throughout.
Tools you’ll need
- large ovenproof pot with lid (at least 4 quarts)
- fine-mesh strainer
- cutting board
- chef's knife
- wooden spoon
- fork
- oven mitts
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
