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One Pot Sticky Coconut Rice & Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 26 reviews
  • Author: Maria
  • 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

Scale

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

  1. Heat the Oil: Heat vegetable oil in a large pot over medium-high heat to prepare for browning the chicken.
  2. Season Chicken: Season the chicken thighs evenly on both sides with salt, black pepper, ground ginger, ground coriander, and ground turmeric.
  3. 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.
  4. Remove Chicken: Take the browned chicken from the pot and set aside to use later.
  5. Toast Rice: Add the jasmine rice to the pot and stir to lightly toast it for approximately 2 minutes to add nuttiness.
  6. Add Liquids: Pour in the coconut milk and chicken broth, stirring to combine evenly with the rice.
  7. Incorporate Flavorings: Add the brown sugar, fish sauce, and lime juice to the pot and stir carefully until the sugar dissolves completely.
  8. Return Chicken to Pot: Nestle the browned chicken thighs back into the pot, placing them skin side up to maintain moisture.
  9. 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.
  10. Remove Chicken Again: Take the chicken out of the pot once more and set aside for shredding or chopping.
  11. Fluff Rice: Use a fork to fluff and mix the rice thoroughly with the coconut milk mixture for a sticky, cohesive texture.
  12. Combine Chicken and Rice: Shred or chop the cooked chicken thighs and fold them back into the rice to combine flavors evenly.
  13. 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.

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Find it online: https://savoryhomeeats.com/one-pot-sticky-coconut-rice-and-chicken-recipe/