Coconut chicken and rice is what happens when you cook chicken thighs and rice together in coconut milk with aromatics and end up with something that tastes tropical and comforting at the same time. I made coconut chicken and rice on a random Tuesday when I was craving something different from the usual dinner rotation, and it immediately became my go-to “I want something special but don’t want to try hard” meal. The coconut milk makes everything creamy without being heavy, and your house smells amazing while it cooks.
Coconut chicken and rice features chicken pieces nestled in fluffy rice that’s been cooked in coconut milk and chicken broth until tender and flavorful. The rice absorbs all those coconut and aromatic flavors while the chicken stays juicy. It’s like a simplified version of Thai or Caribbean dishes but accessible enough to make on a weeknight with ingredients from a regular grocery store.
Best part? Coconut chicken and rice is a true one-pot meal. Everything cooks together in one pan – the chicken, the rice, all of it. Minimal dishes, maximum flavor, and it comes together in under an hour with mostly hands-off cooking time while everything simmers.
Why Coconut Chicken & Rice Beats Regular Chicken and Rice
Regular chicken and rice is fine but it’s also pretty boring – usually just chicken cooked on rice with some broth. Coconut chicken and rice brings actual flavor complexity. The coconut milk adds richness and subtle sweetness. The aromatics like garlic, ginger, and lime add brightness. And cooking everything together means the rice isn’t just a side – it’s infused with all the chicken and coconut flavors.
I made coconut chicken and rice for my parents who eat very traditional meat-and-potatoes food. My dad who’s skeptical of “weird ingredients” cleaned his plate and asked for the recipe. When you can win over people who are suspicious of coconut milk in savory dishes, you’ve made something universally appealing.
Here’s why you need coconut chicken and rice:
- One pot means minimal cleanup – actually important
- The coconut milk makes it feel indulgent without being heavy
- Everything cooks together so flavors meld perfectly
- Works as comfort food that also feels somewhat exotic
- Uses simple ingredients you can find anywhere
- Leftovers reheat beautifully
Plus coconut chicken and rice works for people who claim they “don’t like coconut.” The coconut flavor is subtle and savory here, not sweet or overwhelming. My friend who picks coconut out of everything loved this dish :/
What You Need for Coconut Chicken & Rice
For the Chicken
Protein:
- Boneless skinless chicken thighs (1½-2 lbs)
- Or chicken breasts work but thighs stay juicier
- Cut into bite-sized pieces or leave whole
Seasoning:
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
- Paprika (1 teaspoon – smoked paprika adds nice depth)
- Garlic powder (½ teaspoon)
Why chicken thighs: They’re more forgiving than breasts and won’t dry out during the cooking time. Plus they’re cheaper and more flavorful.
For the Rice Base
Rice:
- Long-grain white rice (1½ cups uncooked – jasmine or basmati work great)
- Rinsed well to remove excess starch
Liquid:
- Coconut milk (1 can – 13.5 oz, full-fat for best flavor)
- Chicken broth (1½ cups)
- Or use 2 cups broth and 1 cup coconut milk if you want less coconut flavor
Aromatics:
- Butter or coconut oil (2 tablespoons)
- Onion (1 medium diced)
- Garlic (4 cloves minced)
- Fresh ginger (1 tablespoon minced)
- Lime zest (from 1 lime)
Why full-fat coconut milk: Light coconut milk is mostly water and doesn’t add the same richness. The fat is what makes the dish creamy and satisfying.
For Flavor
Seasonings:
- Curry powder (1 teaspoon – optional but adds warmth)
- Turmeric (½ teaspoon – for color and earthiness)
- Red pepper flakes (¼ teaspoon – optional for heat)
- Bay leaves (2)
- Fresh thyme (2-3 sprigs – or ½ teaspoon dried)
Finish:
- Lime juice (from 1-2 limes)
- Fresh cilantro (¼ cup chopped)
- Or fresh basil for different herb profile
- Toasted coconut flakes (optional garnish)
- Sliced scallions
Optional Add-Ins:
- Bell peppers (1 diced)
- Peas (1 cup frozen)
- Spinach (2 cups – wilts right in)
- Cherry tomatoes (1 cup halved)
Equipment You Actually Need
- Large deep skillet with lid or dutch oven
- Wooden spoon
- Measuring cups
- Sharp knife and cutting board
- Fork for fluffing rice
How to Make Coconut Chicken & Rice
Step 1: Season and Sear the Chicken
Season chicken pieces with salt, pepper, paprika, and garlic powder on all sides.
Heat butter or coconut oil in large deep skillet or dutch oven over medium-high heat.
Add chicken in single layer – don’t overcrowd. Cook 3-4 minutes per side until golden brown. Chicken doesn’t need to be cooked through – it finishes cooking with the rice.
Transfer browned chicken to a plate. Set aside.
Pro tip: Don’t skip the searing step. The browned bits add flavor and the golden crust on chicken adds texture to the final dish.
Step 2: Sauté the Aromatics
In the same pan with chicken drippings (don’t clean it – that’s flavor), reduce heat to medium.
Add diced onion and cook 3-4 minutes until softened and translucent.
Add minced garlic, ginger, and lime zest. Cook 1 minute until fragrant, stirring constantly so garlic doesn’t burn.
If using curry powder, turmeric, or red pepper flakes, add them now and stir for 30 seconds to toast the spices.
Your kitchen should smell incredible at this point.
Step 3: Add Rice and Liquid
Add rinsed rice to the pan. Stir to coat rice with the aromatics and oil. Toast for 1-2 minutes, stirring occasionally.
Pour in coconut milk and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan – that’s concentrated flavor.
Add bay leaves and thyme sprigs. Season with additional salt and pepper – about ½ teaspoon salt.
Bring to a boil over high heat.
Step 4: Nestle Chicken and Simmer
Once liquid is boiling, nestle the browned chicken pieces into the rice, along with any accumulated juices. Press them down slightly so they’re partially submerged.
If adding vegetables like bell peppers, add them now.
Cover with tight-fitting lid. Reduce heat to low.
Simmer for 20-25 minutes without lifting the lid. Don’t peek – you’ll release steam and rice won’t cook properly.
Step 5: Check for Doneness
After 20 minutes, check if rice is tender and liquid is absorbed. Chicken should reach 165°F internal temperature.
If rice isn’t done but liquid is absorbed, add ¼ cup more broth or water, cover, and cook 5 more minutes.
If rice is done but there’s excess liquid, remove lid and simmer on low 2-3 minutes to evaporate.
Once rice is tender and chicken is cooked through, remove from heat.
Step 6: Fluff and Finish
Remove bay leaves and thyme sprigs.
If adding spinach or peas, stir them in now – residual heat will cook them.
Squeeze fresh lime juice over everything – this brightens all the flavors.
Fluff rice gently with fork, incorporating the chicken and making sure everything is mixed.
Let sit covered for 5 minutes before serving. This lets rice finish absorbing any remaining moisture.
Step 7: Garnish and Serve
Top coconut chicken and rice with chopped fresh cilantro or basil.
Sprinkle with toasted coconut flakes if using – adds nice crunch and reinforces coconut flavor.
Add sliced scallions for color and freshness.
Serve with lime wedges on the side for squeezing.
Coconut chicken and rice is complete meal on its own but pairs well with simple cucumber salad or roasted vegetables if you want sides.
Leftovers keep in fridge for 3-4 days. Reheat with splash of broth or coconut milk to restore moisture.
Creative Variations Worth Trying
Thai-Inspired Coconut Chicken
Add Thai red curry paste (2 tablespoons) with the aromatics. Use Thai basil instead of cilantro. Fish sauce instead of some salt. More authentic Thai flavors.
Caribbean Coconut Chicken Rice
Add allspice, thyme, and scotch bonnet pepper. Use kidney beans as add-in. Serve with fried plantains on side. Island vibes.
Lemon Herb Coconut Chicken
Replace lime with lemon. Use dill and parsley instead of cilantro. Add capers at the end. More Mediterranean direction.
Spicy Coconut Chicken Rice
Double the red pepper flakes. Add diced jalapeños with onions. Use spicy curry powder. For heat lovers who want burn.
Vegetarian Coconut Rice
Skip chicken. Use chickpeas or tofu. Add more vegetables – cauliflower, broccoli, carrots. Same cooking method works.
Coconut Chicken with Brown Rice
Use brown rice but increase liquid to 2 cups broth plus coconut milk. Cook 40-45 minutes. Healthier whole grain version.
Coconut Chicken and Rice
Equipment
- Large deep skillet or Dutch oven with lid
- Wooden spoon
- Measuring Cups
- Sharp Knife
- Cutting board
- Fork (for fluffing rice)
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika (smoked preferred)
- 0.5 tsp garlic powder
- 1.5 cups long-grain white rice (rinsed well)
- 13.5 oz full-fat coconut milk (1 can)
- 1.5 cups chicken broth
- 2 tbsp butter or coconut oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 lime zest (from 1 lime)
- 1 tsp curry powder (optional)
- 0.5 tsp turmeric
- 0.25 tsp red pepper flakes (optional)
- 2 bay leaves
- 2 sprigs fresh thyme (or 0.5 tsp dried)
- 2 limes (juice, for finishing)
- 0.25 cup fresh chopped cilantro (or basil)
- toasted coconut flakes (optional garnish)
- sliced scallions (for garnish)
- 1 bell pepper, diced (optional add-in)
- 1 cup frozen peas (optional)
- 2 cups fresh spinach (optional)
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Season chicken with salt, pepper, paprika, and garlic powder. Sear in butter or oil 3–4 mins per side until golden. Remove from pan.
- In same pan, sauté onion for 3–4 mins until soft. Add garlic, ginger, lime zest. Toast spices (curry, turmeric, pepper flakes) for 30 secs.
- Add rinsed rice. Stir to coat. Pour in coconut milk and broth. Add bay leaves, thyme. Bring to boil, scraping bottom for flavor.
- Return chicken to pan, nestling into rice. Add any veggies now. Cover, reduce heat to low, and simmer 20–25 mins undisturbed.
- Check doneness. If rice is underdone, add splash of broth. If too wet, simmer uncovered. Ensure chicken reaches 165°F.
- Remove bay leaves and thyme. Stir in spinach or peas if using. Squeeze lime juice, fluff rice gently with fork. Rest 5 minutes covered.
- Top with chopped herbs, toasted coconut, and scallions. Serve with lime wedges. Enjoy warm!
Notes
Nutrition
Frequently Asked Questions
My rice is mushy and overcooked – what happened?
Too much liquid or cooked too long. Measure liquid carefully and don’t lift lid during cooking. Also make sure to rinse rice before cooking to remove excess starch.
The chicken is dry – how do I prevent this?
Don’t overcook. Use chicken thighs instead of breasts. And make sure you’re simmering on low, not boiling hard which dries out meat.
Can I make coconut chicken and rice in a rice cooker?
Yes. Sear chicken and sauté aromatics in separate pan. Transfer everything to rice cooker with rice and liquids. Cook on white rice setting. Works great.
The coconut flavor is too strong – how do I tone it down?
Use less coconut milk and more broth – try 1 cup coconut milk, 2 cups broth. Or use light coconut milk. The flavor will be more subtle.
My rice stuck to the bottom and burned – why?
Heat was too high or you didn’t have enough liquid. Make sure you’re simmering on LOW once covered. Also don’t use non-stick spray – butter or oil works better.
Can I use coconut cream instead of coconut milk?
Coconut cream is much thicker and richer. If using it, dilute with extra broth or it’ll be too heavy. Stick with coconut milk for best results.
How do I reheat leftovers without drying them out?
Add splash of broth or coconut milk before reheating. Microwave covered or reheat in skillet with lid. The added liquid brings back moisture.
