I have opened my next unofficial business: Phoebe’s Cozy Casserole Kitchen. It is a free subscription service that currently only has one customer, my friend who recently broke her hip.
For the first two installments, I reached into my usual bag of tricks, beginning with this Provencal Chicken and Rice Casserole—a perpetual crowd pleaser—and following it up with Not-Your-Grandmother’s Tuna Noodle Casserole.
Since both were such slam dunks, I knew I had to follow them up with something extra special. I thought of dipping back into the archives and resurrecting this coconut-y Thai chicken casserole inspired by Tom Kha Gai soup. But that’s when the creative inspiration struck: what if I did a similar combination of Thai ingredients—coconut milk, fish sauce, lime juice, chiles—but also layered in some peanut butter to make the rice taste like it was cooked in satay sauce.
And that, my friends, is how this Chicken Satay Casserole was born. It might just be my masterpiece.
First, let’s acclimate ourselves regionally before we bring Southeast Asia to the Midwest.
Satay (or Sate, depending on where you are) is a ubiquitous street food in Southeast Asia, particularly Indonesia (where it is said to have originated), Malaysia, Philippines, Singapore and Thailand. It usually consists of sliced or cubed meat strung onto skewers, marinated in spices, particularly turmeric to give it a signature yellow hue, and served with pickled relish and/or peanut sauce.
Obviously, we have deconstructed the concept of a satay for this casserole, eliminating the skewers altogether and using the Thai-style peanut sauce not for dipping, but as a whole creamy layer to slather your chicken in.
Though marinating the chicken in a mixture of ground turmeric, ginger, coriander and lime juice, might seem like an unnecessary extra step—and certainly one I’m used to skipping when making a dump and stir casserole—it’s really worth it if you’re used to the rich flavor of the meat that you get when ordering satay at a restaurant.
The ingredient list might seem long, but it’s all pantry staples that just get whisked together and thrown into a baking dish. Don’t skimp on the crunchy cucumbers as garnish. Along with some fresh herbs (cilantro if you have any around) or green scallions, they help cut the richness of the peanut butter broth. You can even toss them together with some rice vinegar to create a quick pickle.
This recipe can also easily be made low FODMAP if you follow the notes below.
For more gluten-free casserole recipes, check out these:
- Chicken Paella Casserole
- Thai Chicken and Rice Casserole
- Chicken Shawarma Casserole
- Provencal Baked Chicken and Rice Casserole
And if chicken isn’t your thing, try this baked shrimp casserole recipe or this massaman-style beef and rice casserole!
If you’re looking for a make ahead crowd-pleaser that’s just as easy as takeout, this chicken satay casserole is your ticket. Unfortunately, you will be stuck making it yourself until Phoebe’s Cozy Casserole Kitchen gets scaled beyond just one non-paying costumer.
With health and hedonism,
Phoebe
Chicken Satay Casserole with Thai Peanut Sauce and Rice
Ingredients
- For the casserole:
- 1/2 cup creamy peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons gluten-free tamari
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice from one lime
- 2 tablespoons maple syrup
- One 14 ounce can full fat coconut milk
- 1 cup chicken stock or water
- 1 bunch scallions thinly sliced, white and green parts separated
- 2 tablespoons finely chopped fresh ginger
- 1 small red Thai chile thinly sliced (optional)
- 1 cup arborio or bomba rice though any short grain white rice will work
- 1/2 teaspoon sea salt
- For the chicken:
- 1 pound boneless skinless chicken thighs
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- 1 teaspoon sriracha
- 1 tablespoon grapeseed or other neutral oil
- 2 tablespoons lime juice from one lime
- For garnish:
- 2 small Kirby or Persian cucumbers thinly sliced
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, whisk together the peanut butter, fish sauce, tamari, vinegar, lime juice, and maple syrup. Add the coconut milk and water and continue whisking until well-combined. Fold in the white and light green scallions, ginger, chile (if using), rice, and sea salt. Transfer the whole mixture to a large (10-inch) oven-proof skillet or 9 x 13 baking dish.
- Make the chicken: To the same mixing bowl (it’s fine if some casserole mixture remains), combine the chicken, ground turmeric, ground coriander, ground ginger, salt, sriracha, oil and lime juice. Arrange the chicken on top of the peanut butter rice mixture in the skillet or baking dish.
- Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Garnish with the sliced cucumbers and green scallions.
It looks so good, Phoebe! Moist and flavorful, LOVE it!
Thanks Simon!
I love chicken! I collect every chicken recipes and this will definitely on my list to try next time!
yay!
This was great
Added carrots and replaced chili with hot pepper flakes
Sometimes you make a recipe that makes you say “holy crap” aloud upon first bite and this was one of them. This is SO GOOD. I had to omit a few ingredients that I either couldn’t find in store or forgot I didn’t already have, but it was still so flavorful!!
haha I’m so glad!! it’s one of my faves
I made this tonight to rave reviews from the family. The prep took me 45 minutes, but then once it went into the oven, that was it. Not too hard and totally delish!
yay! so glad you enjoyed!
I love every recipe I’ve tried of yours so far. Was wondering if you have the nutritional breakdown per serving for them? I am currently logging all my food and have to put in that information.
This one was too rich for me. I may have enjoyed it more with sriracha. I don’t think I will make it again though. Also, I don’t think there was any mention of only using the green part of the scallion to make it low fodmap.
Could you use bone-in skin on chicken thighs?
Sure thing!
Can you use almond butter in place of the peanut butter?
sure thing!