Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

One Pot Coconut Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

This One Pot Coconut Chicken and Rice recipe is a flavorful and easy-to-make meal perfect for a quick weeknight dinner. Combining tender chicken thighs, fragrant coconut milk, and perfectly cooked rice in a single pot, it delivers a creamy, aromatic dish that requires minimal cleanup.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Protein and Vegetables

  • 1 pound boneless, skinless chicken thighs, patted dry
  • 1 medium onion, diced or grated
  • 1 inch piece fresh ginger, peeled and minced
  • 2 green onions, diced
  • 1/4 cup chopped cilantro

Liquids and Grains

  • 1 15oz can coconut milk
  • 1 1/2 cups chicken broth
  • 1 1/2 cups rice, uncooked

Other Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup unsweetened, finely shredded coconut
  • 2 limes
  • Salt and pepper to taste
  • Additional olive oil for cooking

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the chicken and rice.
  2. Brown the Chicken: Heat a drizzle of olive oil in a Dutch oven over medium to medium-high heat. Season the chicken thighs with salt and pepper. Once the oil is hot, brown the chicken for 3-4 minutes on each side until golden. Remove chicken from the pan and set aside.
  3. Sauté Aromatics: Add diced or grated onion and minced ginger to the same pan. Cook for about 5 minutes until the onion becomes tender and translucent, allowing the flavors to develop.
  4. Add Liquids and Rice: Pour in coconut milk and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan to add flavor. Stir in the uncooked rice, ensuring it is well coated with the liquid mixture.
  5. Combine and Bake: Nestle the browned chicken thighs into the rice mixture and sprinkle the shredded coconut evenly over the top. Cover the pot with a tight-fitting lid.
  6. Bake: Place the Dutch oven in the preheated oven and bake for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through.
  7. Garnish and Serve: Once cooked, sprinkle diced green onions and chopped cilantro over the dish. Squeeze fresh lime juice over everything and adjust salt and pepper to taste. Serve immediately for a warm, comforting meal.

Notes

  • Using boneless, skinless chicken thighs keeps the meat tender and juicy.
  • Be sure to use a Dutch oven or an oven-safe pot with a tight-fitting lid to retain moisture during baking.
  • Uncooked rice is used, so ensure the chicken broth and coconut milk quantities are sufficient for cooking.
  • Adjust lime juice and seasonings to your preference for brightness and flavor.
  • This recipe can be made gluten-free by confirming that the chicken broth used is gluten-free.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion (Caribbean/Asian inspired)

Find it online: https://iamstarved.com/one-pot-coconut-chicken-and-rice-recipe/