Discover the joy of simplicity and flavor with this One Pot Sticky Coconut Rice & Chicken Recipe. It’s a warm, comforting dish that combines tender, fragrant chicken thighs with beautifully sticky jasmine rice cooked in creamy coconut milk and subtle spices. This recipe is a fantastic way to create an impressive meal without fussing over multiple pans, and the sticky, slightly sweet rice paired with the savory chicken makes every bite irresistibly delicious.
Ingredients You’ll Need
These straightforward ingredients work in perfect harmony to create layers of flavor and texture that make this dish so special. Each element plays a vital role, from the fragrant spices to the rich coconut milk that brings the sticky rice to life.
- 2 tablespoons vegetable oil: Essential for browning the chicken to achieve that beautiful golden crust.
- 4 bone-in, skinless chicken thighs: These yield tender, juicy meat perfect for slow cooking in the rice.
- 1 teaspoon salt: Enhances all the flavors and seasons the chicken thoroughly.
- 1/2 teaspoon black pepper: Adds a gentle warmth and spice to balance the creamy rice.
- 1 teaspoon ground ginger: Offers a subtle zing that brightens the dish’s profile.
- 1 teaspoon ground coriander: Delivers earthiness and a hint of citrus.
- 1/2 teaspoon ground turmeric: Brings a lovely golden hue and mild fragrance.
- 1 cup jasmine rice: The star grain that becomes perfectly sticky and fluffy when cooked in coconut milk.
- 1 1/2 cups coconut milk: Imparts rich creaminess essential to the sticky texture and tropical flavor.
- 1/2 cup chicken broth: Adds depth and balances richness with savory notes.
- 2 tablespoons brown sugar: A touch of sweetness to complement the spices and coconut.
- 1 tablespoon fish sauce: Introduces umami complexity and saltiness.
- 1 tablespoon lime juice: Adds bright acidity to lift the flavors.
- 1/4 cup chopped cilantro: Fresh herbaceousness that finishes the dish beautifully.
- 1/4 cup toasted coconut flakes: For a delightful nutty crunch and an extra layer of coconut flavor.
How to Make One Pot Sticky Coconut Rice & Chicken Recipe
Step 1: Heat the Oil and Prepare the Chicken
Start by heating your vegetable oil in a large pot over medium-high heat. This step is crucial for searing the chicken and building those deep, savory notes that will flavor the entire dish.
Step 2: Season the Chicken Thighs
Mix salt, black pepper, ground ginger, coriander, and turmeric, then generously coat both sides of the chicken thighs. This spiced rub is the foundation for the rich aroma and taste that develops throughout cooking.
Step 3: Brown the Chicken
Place the seasoned chicken in the hot pot and cook about 5 minutes per side until each piece is browned to a gorgeous golden color. This browning not only locks in juices but also adds layers of flavor you’ll love.
Step 4: Remove Chicken and Toast Rice
Set the browned chicken aside, then add the jasmine rice to the pot. Stir the rice for about 2 minutes until lightly toasted — this step brings out the nutty aroma that complements the coconut perfectly.
Step 5: Add Liquids and Flavorings
Pour in the coconut milk and chicken broth, stirring to combine. Then stir in brown sugar, fish sauce, and lime juice until the sugar dissolves, creating a perfectly balanced liquid base for the rice and chicken.
Step 6: Return Chicken to Pot and Simmer
Nestle the browned chicken thighs skin side up into the rice mixture. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes. This gentle cooking allows the rice to absorb all those beautiful flavors while the chicken stays tender.
Step 7: Fluff Rice and Incorporate Chicken
Once the rice is tender and chicken cooked through, remove the chicken again. Fluff the rice with a fork and break the chicken into bite-sized pieces before mixing it back in. This way, every spoonful is a perfect harmony of chicken and sticky coconut rice.
Step 8: Garnish and Serve
Sprinkle chopped cilantro and toasted coconut flakes on top to finish. These final touches add freshness and a delightful crunch that make this dish truly irresistible.
How to Serve One Pot Sticky Coconut Rice & Chicken Recipe
Garnishes
Garnishes like chopped cilantro and toasted coconut flakes are not just for looks. They add bursts of herbal brightness and textural contrast that elevate the dish from delicious to extraordinary, making every bite a flavorful adventure.
Side Dishes
This recipe is hearty enough to stand alone, but if you want to add more, fresh cucumber slices, a simple green salad, or steamed vegetables like broccoli or green beans pair wonderfully by adding crisp freshness to balance the richness.
Creative Ways to Present
Serve it in rustic bowls or on banana leaves for a tropical vibe. You can also add a wedge of lime on the side for an optional citrus squeeze, or garnish with extra herbs and crunchy nuts like cashews for added texture and flair.
Make Ahead and Storage
Storing Leftovers
Store leftover One Pot Sticky Coconut Rice & Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and intensify, making it just as delightful the next day.
Freezing
You can freeze leftovers for up to 2 months. Portion the rice and chicken into freezer-safe containers, leaving a little room for expansion. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat in a covered pan over low heat or in the microwave with a splash of water or additional coconut milk to restore the creamy texture. Stir occasionally for even warming and avoid drying out the rice or chicken.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will work fine, though bone-in adds extra flavor and juiciness. Just reduce cooking time slightly to avoid overcooking.
Is jasmine rice essential for this recipe?
Jasmine rice is preferred because of its fragrant aroma and sticky texture, but you can use other medium-grain rice varieties. Avoid long-grain rice as it won’t achieve the desired stickiness.
Can I make this recipe vegan or vegetarian?
To make it vegan, substitute chicken thighs with firm tofu or hearty mushrooms and replace chicken broth with vegetable broth. The coconut milk and spices will still shine beautifully.
How spicy is this One Pot Sticky Coconut Rice & Chicken Recipe?
This dish has warm spices but is not spicy hot. If you prefer heat, add chili flakes or fresh chilies when seasoning the chicken to your taste.
What can I substitute for fish sauce if I don’t have any?
Soy sauce or tamari is a good substitute and will give a similar salty umami flavor. Just adjust the amount to taste since those can be saltier than fish sauce.
Final Thoughts
This One Pot Sticky Coconut Rice & Chicken Recipe is a heartfelt, fuss-free meal that brings generous comfort and vibrant flavor to your table. It’s perfect for busy days when you want something nourishing but special. I hope you enjoy making and sharing this dish as much as I do—it truly feels like a warm hug in a bowl.
Print
One Pot Sticky Coconut Rice & Chicken Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 00m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
Description
This One Pot Sticky Coconut Rice & Chicken recipe is a fragrant and flavorful dish featuring tender chicken thighs cooked with jasmine rice in rich coconut milk, enhanced by warm spices and a touch of sweetness. Perfect for a comforting yet exotic meal, it combines a delightful blend of textures and flavors all made in a single pot for easy preparation and cleanup.
Ingredients
Chicken & Spices
- 2 tablespoons vegetable oil
- 4 bone-in, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
Rice & Liquid
- 1 cup jasmine rice
- 1 1/2 cups coconut milk
- 1/2 cup chicken broth
Flavorings & Garnish
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- 1/4 cup toasted coconut flakes
Instructions
- Heat the Oil: Heat vegetable oil in a large pot over medium-high heat to prepare for browning the chicken.
- Season Chicken: Season the chicken thighs evenly on both sides with salt, black pepper, ground ginger, ground coriander, and ground turmeric.
- Brown Chicken: Add the seasoned chicken thighs to the hot pot and cook for about 5 minutes per side until nicely browned for maximum flavor.
- Remove Chicken: Take the browned chicken from the pot and set aside to use later.
- Toast Rice: Add the jasmine rice to the pot and stir to lightly toast it for approximately 2 minutes to add nuttiness.
- Add Liquids: Pour in the coconut milk and chicken broth, stirring to combine evenly with the rice.
- Incorporate Flavorings: Add the brown sugar, fish sauce, and lime juice to the pot and stir carefully until the sugar dissolves completely.
- Return Chicken to Pot: Nestle the browned chicken thighs back into the pot, placing them skin side up to maintain moisture.
- Simmer: Cover the pot with a lid, reduce heat to low, and simmer gently for 25-30 minutes until the rice is tender and chicken is cooked through.
- Remove Chicken Again: Take the chicken out of the pot once more and set aside for shredding or chopping.
- Fluff Rice: Use a fork to fluff and mix the rice thoroughly with the coconut milk mixture for a sticky, cohesive texture.
- Combine Chicken and Rice: Shred or chop the cooked chicken thighs and fold them back into the rice to combine flavors evenly.
- Garnish and Serve: Sprinkle chopped cilantro and toasted coconut flakes on top to finish the dish with fresh and crunchy accents.
Notes
- Use bone-in chicken thighs for juicier and more flavorful meat.
- To toast coconut flakes, lightly brown them in a dry pan over medium heat until golden.
- If preferred, substitute jasmine rice with basmati, but cooking time may vary slightly.
- The dish can be prepared in advance; leftovers keep well refrigerated for up to 3 days.
- Adjust fish sauce and lime juice to taste for balancing saltiness and acidity.
