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Coconut Rice with Chicken

Coconut Rice with Chicken

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.

4 servings · Prep 15 min · Cook 40 min · Total 55 min

Southeast Asian · Dinner · Main Course

Ingredients

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  • 2 lb bone-in, skin-on chicken thighs about 4–5 pieces, patted dry
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp vegetable oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger peeled and grated
  • 1 tsp ground turmeric
  • 0.5 tsp smoked paprika
  • 1.5 cup jasmine rice rinsed until water runs clear
  • 1 can full-fat coconut milk well shaken
  • 1 cup low-sodium chicken broth
  • 1 tbsp fish sauce or soy sauce
  • soy sauce
  • 3 stalks green onions thinly sliced
  • 0.25 cup fresh cilantro roughly chopped
  • 1 whole lime cut into wedges for serving

Equipment

  • Stovetop
  • Dutch Oven
  • Skillet
  • Fork
  • Wooden Spoon
  • Lid
  • Measuring Cups
  • Knife
  • Pan
  • Cutting Board
  • Dipping Fork

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.