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Chicken and Rice

in cast iron skillet

Chilau Sauce and seasonings are excellent for non-seafood based recipes. I stumbled on this extra large cast iron skillet recently and decided to make chicken and rice in it. For this recipe I went with chicken thighs as they maintain their juiciness throughout the cooking process. This recipe would work great as well with seafood and other meat selections. Excellent flavor!


  •  2 1/2 Cups Water
  • 1/2 Cup Chilau Seafood Sauce (any flavor)
  • 2 Cups Jasmine Rice
  • 5 chicken thighs
  • 1/2 Cup chopped sweet peppers
  • 1 one shallot chopped ( or onion )

You basically add Chilau Sauce to the normal amount of water you would normally use to make your rice. I used Jasmine Rice which calls for 3 cups of water to 2 cups of dry rice, so I used 2 1/2 cups of water and 1/2 cup of Chilau Sauce.


  1. Get skillet hot and add 2 tbs olive oil (or butter)
  2. Season chicken on both sides with chilau seasonings (or preferred brand) and sear chicken for 2 minutes on each side, then remove from pan
  3. Add peppers and onion to pan and sauté until tender
  4. Add rice to pan and stir to allow it to absorb the remaining oil and seasoning in the skillet (1 min)
  5. Add water and Chilau Sauce and bring to a boil
  6. Add chicken back to the pan and cover in foil or lid
  7. Finish in oven at 350° for 30 min (covered)
Check chicken with probe to ensure it reaches 160° or cut and ensure there is no pink in the middle. If chicken is not done in 30 min (every oven is different) bake another 5 to 10 minutes. You may need to add a little extra water so the rice does not dry out.
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