Coconut Rice with Chicken
Dinner
Southeast Asian55 min4 servingsEasyAbout this recipe
A comforting one-pot meal where tender, golden-seared chicken thighs simmer alongside fragrant jasmine rice cooked in rich coconut milk. Seasoned with garlic, ginger, and warm spices, this dish delivers creamy, subtly sweet rice with juicy, flavorful chicken — all in a single pan for easy weeknight cooking.
Instructions
- 1
Season the chicken thighs all over with 1 tsp kosher salt, black pepper, turmeric, and smoked paprika. Heat vegetable oil in a skillet over ^[medium-high heat]. Place chicken thighs skin-side down and sear without moving for 5–6 minutes until the skin is deep golden and crispy. Flip and sear the other side for 3 minutes. Transfer chicken thighs to a plate — it will finish cooking in the rice.
- 2
Reduce heat to ^[medium]. In the same skillet with the rendered fat, add the diced yellow onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the garlic and ginger and cook for 1 minute more until fragrant.
- 3
Add the rinsed jasmine rice to the skillet and stir to coat in the aromatics for about 1 minute. Pour in the coconut milk, low-sodium chicken broth, fish sauce, and remaining ½ tsp kosher salt. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil.
- 4
Nestle the seared chicken thighs skin-side up into the rice mixture. Reduce heat to ^[low], cover tightly with a lid, and cook for 20–22 minutes until the rice has absorbed all the liquid and the chicken thighs is cooked through (%[internal temperature of 165°F]). Remove from heat and let rest, covered, for 5 minutes.
- 5
Uncover and fluff the rice gently around the chicken thighs with a fork. Taste and adjust seasoning if needed. Serve directly from the pan garnished with sliced green onions, fresh cilantro, and lime wedges on the side.
