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Chicken Satay Rice Skillet with Pickled Veggie Ribbons

Chicken Satay Rice Skillet with Pickled Veggie Ribbons

5 from 1 vote
This Chicken Satay Rice Skillet features all the flavors of the classic dish in a baked rice skillet format topped with ribbons of pickled veggies and a creamy peanut sauce.
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Prep Time 25 minutes
Cook Time 40 minutes
Marinating Time 8 hours
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Pickled Veggie Ribbons
  • 2 medium-sized carrots cut into ribbons using a vegetable peeler
  • 2 Persian cucumbers cut into ribbons using a vegetable peeler
  • ½ daikon radish cut into ribbons using a vegetable peeler
  • 1 cup rice wine vinegar
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
Peanut Sauce
  • ¾ cup natural crunchy peanut butter
  • 2 tbsp rice wine vinegar
  • 1 tbsp red curry paste
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • ¼ cup warm water
  • ¼ cup coconut cream
Chicken Satay
  • 4 shallots divided
  • 3 red chilies coarsely chopped
  • ¼ cup cilantro stems coarsely chopped
  • 1 clove garlic coarsely chopped
  • 1 stalk lemongrass
  • ¼ cup neutral oil
  • 1 ½ tbsp honey
  • 2 tsp turmeric
  • 1 ½ tsp kosher salt divided
  • 4 chicken thighs skin-on, bone-in
  • 4 chicken drumsticks
  • 1½ cups long grain rice
  • 3 cups chicken stock low or no sodium
  • 1 cup frozen peas
To Serve
  • bean sprouts
  • lime wedges
  • fresh cilantro
  • dry roasted peanuts

Equipment

  • 1 Large Cast Iron Skillet
  • 1 mortar and pestle optional
  • 1 Food Processor optional (see notes)

Method
 

For the Veggies
  1. Pack the veggies into a large mason jar. In a small bowl, whisk to combine the vinegar, sugar, and salt. Seal the jar and store in the fridge. Let pickle for at least 8 hours.
    2 medium-sized carrots, 2 Persian cucumbers, ½ daikon radish, 1 cup rice wine vinegar, 2 tsp granulated sugar, 1 tsp kosher salt
For the Peanut Sauce
  1. Place the peanut butter, vinegar, red curry paste, soy sauce, and sugar in a bowl, whisk to combine. Fold in the coconut cream and the water. Add additional water if the sauce is too thick. Be sure to add the water in tablespoon increments so you don’t overdo it. 
    ¾ cup natural crunchy peanut butter , 2 tbsp rice wine vinegar, 1 tbsp red curry paste, 1 tbsp dark soy sauce, 1 tbsp brown sugar, ¼ cup warm water, ¼ cup coconut cream
Chicken Satay Rice Skillet
  1. Skin and coarsely chop 2 of the shallot and place them in a mortar or food processor ** Add the chilis, garlic, cilantro stems, and 1 teaspoon of the salt. Smash the lemongrass with a mallet and remove the tough outer leaves. Finely chop the softer core and add it to the food processor or mortar as well.
    4 shallots, 3 red chilies, ¼ cup cilantro stems, 1 clove garlic, 1 stalk lemongrass, 1 ½ tsp kosher salt
  2. Blitz or grind the alliums, herbs, and chilis until they form a paste. Add the oil, honey, and turmeric and mix until a cohesive mixture forms. Place the chicken parts in a large bowl and cover with the marinade. Toss until the chicken is evenly coated. Cover and refrigerate for at least 8 hours.
    ¼ cup neutral oil, 1 ½ tbsp honey, 2 tsp turmeric, 4 chicken thighs, 4 chicken drumsticks
  3. Once the chicken is finished marinating, preheat the oven to 350°F. Place a large cast-iron skillet over medium-high heat. Add the chicken and brown the pieces on all sides, reserve the marinade. You may have to work in batches. Once you have good color on the chicken, transfer it to a plate and set it aside. 
  4. While the chicken is browning, peel and slice the remaining two shallots into half-moons. Once the chicken is done, add the shallots to the chicken fat along with a pinch of salt. Sauté until softened, about 2-3 minutes. 
    4 shallots
  5. Stir in the rice and toss to coat. Pour the stock, the reserved marinade, and the remaining salt over the rice and add the frozen peas. Bring the mixture up to a boil and reduce to a simmer. Return the chicken to the pan and cover. Place the skillet in the oven and bake for 30 minutes or until the rice is tender and the liquid has been absorbed. Take the skillet out of the oven and let stand with the cover on for 10 minutes.
    1½ cups long grain rice, 3 cups chicken stock , 1 cup frozen peas, 1 ½ tsp kosher salt
  6. Fluff the rice with a fork and top the skillet with drizzle the skillet with the peanut sauce. Garnish with peanuts, pickled veggie ribbons, lime wedges, cilantro, and bean sprouts. Serve immediately. 
    bean sprouts, lime wedges, fresh cilantro, dry roasted peanuts

Notes

**I used a mortar and pestle for this recipe because my food processor quit on me. You can use a food processor if you have one handy. But if you want to give your forearms a workout follow my lead and go lo-fi.