Coconut Chicken & Rice is a warm, creamy, and comforting one-pot dish that blends tender chicken with fragrant coconut rice. The flavors are subtly sweet, a little savory, and perfectly balanced with aromatic spices. It’s an easy meal I love to make when I want something cozy but not too heavy.
Why You’ll Love This Recipe
I love how everything cooks together in one pot, making cleanup super easy. The coconut milk adds a rich, velvety texture to the rice, and the chicken soaks up all the flavor as it cooks. This dish feels both exotic and familiar—something I make when I want a dinner that’s both quick and comforting. Plus, it’s naturally dairy-free and full of warm spices.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts
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Uncooked jasmine or basmati rice
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Coconut milk (full-fat for creaminess)
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Chicken broth or water
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Garlic, minced
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Fresh ginger, grated
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Onion, diced
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Olive oil or coconut oil
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Ground turmeric
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Ground cumin
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Salt and pepper
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Lime juice (optional, for brightness)
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Fresh cilantro or green onions for garnish (optional)
Directions
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I start by seasoning the chicken with salt, pepper, turmeric, and cumin.
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In a large pot or deep skillet, I heat some oil and sear the chicken on both sides until lightly browned. Then I remove it and set it aside.
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In the same pot, I sauté the onion, garlic, and ginger until fragrant.
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I stir in the rice, making sure to coat it well with the spices and aromatics.
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I pour in the coconut milk and chicken broth, stir, and return the chicken to the pot.
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I bring everything to a gentle simmer, cover, and cook on low for about 20–25 minutes, or until the rice is tender and the chicken is cooked through.
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Once it’s done, I fluff the rice and finish with a splash of lime juice and chopped herbs if I have them.
Servings and timing
This recipe serves 4 people and takes about 40 minutes total—10 minutes of prep and around 30 minutes to cook. It’s great for a weeknight dinner or meal prepping for a few days.
Variations
Sometimes I add vegetables like spinach, peas, or diced bell pepper in the last few minutes of cooking for extra color and nutrition. If I’m in the mood for heat, I toss in a bit of chili flakes or a sliced red chili. I’ve also swapped the rice for brown rice or quinoa—just be sure to adjust the cooking time and liquid.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats really well in the microwave or on the stovetop with a splash of water or broth to loosen it up. The flavors often get even better the next day.
FAQs
Can I use light coconut milk instead of full-fat?
Yes, I can use light coconut milk, but the dish won’t be as rich or creamy. I prefer full-fat for the best texture and flavor.
What type of rice works best?
I usually go with jasmine or basmati rice because they cook up fluffy and fragrant, but long grain white rice works too.
Can I use bone-in chicken?
I’ve used bone-in thighs before, but I increase the cooking time and make sure they’re fully cooked before serving.
Is this dish spicy?
Not by default, but I can easily add chili flakes or fresh chilies if I want some heat.
Can I make it vegetarian?
Absolutely. I swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth. It still tastes amazing.
Conclusion
Coconut Chicken & Rice is one of those simple, satisfying meals that always hits the spot. I love the rich, creamy coconut flavor paired with tender chicken and perfectly cooked rice. It’s easy, comforting, and endlessly customizable—just the kind of meal I reach for when I want something hearty with minimal fuss.
Print
Coconut Chicken & Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
Coconut Chicken & Rice is a cozy, one-pot meal featuring tender chicken, fragrant jasmine rice, and rich coconut milk. Infused with warm spices like turmeric and cumin, it’s a comforting dish that’s simple to make and naturally dairy-free.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup uncooked jasmine or basmati rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth or water
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, diced
- 1 tbsp olive oil or coconut oil
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp lime juice (optional)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Season chicken with salt, pepper, turmeric, and cumin.
- In a large pot or deep skillet, heat oil over medium heat and sear the chicken on both sides until lightly browned. Remove and set aside.
- In the same pot, sauté diced onion, garlic, and ginger until fragrant, about 2–3 minutes.
- Add rice and stir to coat with the aromatics and spices.
- Pour in coconut milk and chicken broth, stirring to combine.
- Return chicken to the pot, submerging slightly into the liquid.
- Bring to a gentle simmer, cover, and cook on low for 20–25 minutes, or until rice is tender and chicken is cooked through.
- Remove from heat, fluff the rice, and drizzle with lime juice if using.
- Garnish with fresh cilantro or green onions before serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Jasmine or basmati rice provides the best flavor and texture.
- Add vegetables like spinach or peas for extra nutrients.
- For a spicy kick, include chili flakes or sliced red chili.
- To make it vegetarian, substitute chicken with chickpeas or tofu and use vegetable broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 2g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
