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A delicious plate of Coconut Chicken And Rice is shown as a featured image.

Coconut Chicken and Rice

This Coconut Chicken and Rice recipe delivers a creamy, flavorful, and satisfying meal by balancing the richness of coconut milk with savory and bright flavors. Searing the chicken and layering aromatics are key to creating depth, while the perfect rice-to-liquid ratio ensures a delicious texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, chopped
  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 1/2 tsp red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 1 cup long-grain rice
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Equipment

  • large skillet
  • Dutch Oven (optional)
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Garlic Press
  • Grater
  • spatula
  • fork

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Sear chicken in batches until browned on all sides. Remove chicken from skillet and set aside.
  4. Add onion to the skillet and cook until softened, about 5 minutes.
  5. Add garlic and ginger and cook for 1 minute more, until fragrant.
  6. Add bell pepper and cook for another 3 minutes.
  7. Pour in coconut milk, chicken broth, soy sauce, lime juice, brown sugar, and red pepper flakes (if using). Bring to a simmer.
  8. Stir in rice. Return chicken to the skillet.
  9. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until rice is cooked through and liquid is absorbed.
  10. Let stand for 5 minutes before fluffing with a fork.
  11. Garnish with fresh cilantro and serve with lime wedges.

Notes

For best results, use full-fat coconut milk. Adjust the amount of red pepper flakes to your spice preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a richer flavor, marinate the chicken in soy sauce, ginger, and garlic for at least 30 minutes before searing. If the rice is still undercooked after 25 minutes, add a little more chicken broth and continue cooking until the liquid is absorbed and the rice is tender.