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One Pot Coconut Chicken and Rice Recipe

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4.1 from 73 reviews

This One Pot Coconut Chicken and Rice recipe is a flavorful, easy-to-make weeknight meal that combines tender chicken thighs with fragrant rice cooked in creamy coconut milk and chicken broth. The use of fresh ginger, shredded coconut, and aromatic herbs like cilantro and green onions creates a delicious tropical-inspired dish with minimal cleanup.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 1 pound boneless, skinless chicken thighs, patted dry

Produce

  • 1 medium onion, diced or grated
  • 1 inch piece fresh ginger, peeled and minced
  • 2 green onions, diced
  • 2 limes
  • 1/4 cup chopped cilantro

Pantry

  • 1 teaspoon olive oil
  • 1 15oz can coconut milk
  • 1 1/2 cups chicken broth
  • 1 1/2 cups rice, uncooked
  • 1/2 cup unsweetened, finely shredded coconut
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dish later.
  2. Brown Chicken: Heat a teaspoon 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 brown. Remove the chicken and set aside.
  3. Sauté Aromatics: In the same Dutch oven, add the diced onion and minced ginger. Cook for about 5 minutes until they become tender and translucent, releasing their flavors.
  4. Add Liquids and Rice: Pour in the coconut milk and chicken broth, stirring to scrape up any browned bits from the bottom of the pot. Add the uncooked rice and stir to evenly coat the grains with the liquid.
  5. Combine Chicken and Coconut: Place the browned chicken thighs back into the Dutch oven, nestling them into the rice mixture. Sprinkle the shredded coconut evenly over the top.
  6. Bake Covered: Cover the Dutch oven with a tight-fitting lid and bake in the preheated oven for 20-25 minutes. This cooks the rice until tender and the chicken through.
  7. Finish and Serve: Remove from the oven. Sprinkle diced green onions and chopped cilantro over the chicken and rice. Squeeze fresh lime juice on top and season with additional salt and pepper to taste. Serve immediately for best flavor.

Notes

  • Using a Dutch oven helps with even cooking and easy transfer from stovetop to oven.
  • For best results, use medium or long-grain rice like jasmine or basmati.
  • Chicken thighs can be substituted with chicken breasts but may cook faster; adjust baking time accordingly.
  • If you prefer less coconut flavor, reduce the shredded coconut or omit it from the topping.
  • Leftovers can be refrigerated and reheated, but rice texture may slightly change upon storage.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion with Tropical/Caribbean influences

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