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Roasted Chicken Thai-style
D.Schmidt
At a Glance
Prep Time : 3hr 
Course : Entree
Special : Large Quantity
Type of Prep : Roast
Cuisine : Thai
Occasion : Party
 
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Thai Roast Chicken with Rice & Vegetables

From Darlene Schmidt,
Your Guide to Thai Food.
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Thai-style roast chicken with rice is sure to be a hit, whether you're planning a big dinner party (such as Thanksgiving or Christmas), or simply preparing supper for your family. This one-pot roast allows you to cook an array of fall vegetables alongside the chicken, which makes it much less labor-intensive than your typical Turkey dinner. So why not break with tradition and create a new Thanksgiving or holiday roast that everyone (including you) will love, with Thai Roast Chicken!?

INGREDIENTS:

  • 1 large roasting chicken, preferably organic/free-range
  • 1 Tbsp. (or more) dark soy sauce
  • 1/4 cup water
  • 3 cups Thai jasmine rice (this will feed approx. 5 people)
  • 5 cups chicken broth
  • Thai sweet chilli sauce for serving (available at Asian grocery stores)
  • extra dark soy sauce for serving
  • 1 cup extra chicken broth for serving
  • generous handful of fresh coriander, roughly chopped
  • 4-5 spring onions, finely sliced
  • optional: vegetables for roasting, such as sweet potato, potato, onion, parsnips, and carrots

PREPARATION:

  1. Preheat oven to 325 degrees. Place chicken in roasting pan with up to 1/4 cup water in the bottom of pan.
  2. Pour dark soy sauce over chicken, using your hands to slather the sauce evenly over the skin (use more than 1 Tbsp. for larger chickens, or until surface is evenly darkened).
  3. Cover and roast slowly in the oven (at 325 degrees). After 1 hour, remove from oven and spoon the juices from the bottom of the roaster over chicken. Return to oven for another hour.
  4. Remove chicken from oven and spoon juices over once again. Then place chopped vegetables (if using) alongside chicken in the bottom of the roaster, stirring until veggies are well-covered with juices. Cover and return roaster to the oven.
  5. While chicken and vegetables are roasting, prepare rice and fixings. Place chicken broth in a pot over high heat and add rice, stirring several times to loosen rice from the bottom.
  6. Wait until broth reaches a bubbling boil, then turn heat down to medium-low (number 2 or 3 on the dial) and cover with lid so that the lid is 3/4 covering pot (just allowing enough room for steam to escape).
  7. When the broth has been absorbed by the rice (after approximately 20 minutes), turn off the heat but leave pot on the burner. Close lid over pot and allow to remain sitting on the warm burner until ready to serve (this will allow the rice to "steam", and any grains that are still firm will soften. It will also keep the rice hot until you're ready to eat.).
  8. After 3 hours, chicken should be golden-brown and vegetables well-roasted (if not, return the roaster to oven for another 30 minutes).
  9. Place roasted chicken on a serving platter, with roasted vegetables alongside. (Optional: add sprigs of rosemary if you wish to dress up the roast a little - see picture on the right.)
  10. Along with the chicken and vegetables, also place on the table the rice, plus a hot bowl of broth, a bottle of dark soy sauce, a bowl of fresh coriander mixed with spring onion, and the sweet chilli sauce (if using).
  11. To eat, each person should start with a generous portion of rice. Place a piece (or slices) of chicken on top of rice. On top of this, pour a few drops (or up to 1/4 tsp.) of dark soy sauce, and sprinkle over a little coriander and spring onion. Finally, spoon 1-2 Tbsp. of broth over your plate. Mix altogether until rice, chicken, and other ingredients are thoroughly incorporated. Enjoy! (For those who like it spicy, add up to 1 tsp. Thai sweet chilli sauce to the mixture). Enjoy the roasted vegetables as a side dish.
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