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Coconut Chicken & Rice

Coconut Chicken and Rice

The Crispy Chef
This tropical-inspired one-pot Coconut Chicken and Rice recipe combines juicy seared chicken thighs, aromatic jasmine rice, and rich coconut milk for a creamy, comforting, flavor-packed dinner that comes together with minimal effort and maximum payoff.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Caribbean-Inspired, Fusion, Thai-Inspired
Servings 4 servings
Calories 610 kcal

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

Use chicken thighs for juicier, more forgiving results. For lighter coconut flavor, use 1 cup coconut milk and 2 cups broth. Add-ins like peas, spinach, or bell peppers can be stirred in during cooking. Leftovers reheat beautifully — just add a splash of broth before microwaving.

Nutrition

Calories: 610kcalCarbohydrates: 38gProtein: 38gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 710mgPotassium: 640mgFiber: 3gSugar: 3gVitamin A: 160IUVitamin C: 8mgCalcium: 40mgIron: 3.2mg
Keyword chicken and rice, coconut chicken, creamy rice, one-pot meal, tropical dinner
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