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Coconut Rice And Chicken

One-Pan Coconut Rice with Chicken Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 1 cup long-grain white rice, rinsed and drained
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground turmeric
  • ½ tsp kosher salt
  • 1 tbsp neutral oil
  • Chopped cilantro and lime wedges for serving

Method
 

  1. Season chicken with salt. Heat oil in a large deep skillet over medium-high heat. Brown chicken 3 to 4 minutes per side, then transfer to a plate.
  2. Lower heat to medium, add onion and cook 3 to 4 minutes until soft. Stir in garlic, ginger, turmeric, and salt, cooking 1 minute.
  3. Add rinsed rice and stir to coat. Pour in coconut milk and broth, bring to a boil, then reduce heat to low. Nestle chicken on top, cover, and simmer 20 minutes.
  4. Turn off heat and let rest, covered, 5 minutes. Fluff rice, serve with cilantro and lime wedges.

Notes

Let the dish rest off the heat before serving; that short pause makes the rice fluffy and gives the chicken a chance to reabsorb juices. Leftovers reheat well with a splash of water.