One Pot Coconut Chicken Rice Recipe

If you’re searching for a sunny, all-in-one dinner that will awaken your taste buds and leave you with just one pan to clean, let me introduce you to One Pot Coconut Chicken Rice. This comforting dish tenderly roasts chicken thighs over fluffy, coconut-scented jasmine rice, all kissed with the zest of lime and the gentle fire of Thai green chilis. The creamy coconut milk makes the rice luxuriously soft, while the fresh ginger and coriander keep the flavors bright. It’s a crave-worthy meal everyone will remember—and yes, cleanup really is that easy!

Ingredients You’ll Need

For One Pot Coconut Chicken Rice, each ingredient is like a little building block—the simplicity is deceiving because their collective flavor is unforgettable. These staples bring out the best in each other, layering fragrance, color, and that little bit of dinner magic all in one pot.

• Chicken Thighs (3-4, skin on): Pick bone-in, skin-on thighs for juicy meat and irresistibly crispy skin.
• Zest of 1 Lime: Zest first, then juice later! The fragrant oils wake up the whole dish.
• Pepper & Salt: Generously season the thighs for maximum flavor.
• Vegetable Oil (2 tbsp, divided): One spoon for browning chicken, the other for sautéing aromatics.
• Shallot (1 medium, thinly sliced): Adds subtle sweetness to the base.
• Garlic (3 cloves, thinly sliced): Essential for a deep savory backbone.
• Fresh Ginger (3-4 cm, grated, or 2 tsp): Sharpens up the other flavors with a zingy warmth.
• Thai Green Chilis (2-3, thinly sliced): They add as much or as little heat as you like—taste one first if you’re unsure!
• Jasmine Rice (1 cup, rinsed): Jasmine soaks up all the goodness and stays fluffy.
• Spring Onions (4, roughly chopped): Bring in freshness and a little crunch.
• Lime Juice (from 1 lime): Brightens and balances the richness of coconut.
• Chicken Stock (½ cup): Concentrated flavor for the rice.
• Full Fat Coconut Milk (250 ml): Makes the rice creamy and rich. Don’t skimp here!
• Fish Sauce (1 tbsp, or more to taste): Adds deep umami and authentic Southeast Asian character.
• Coriander (big handful, roughly chopped): For lift and herbal freshness.
• Point Cabbage (250 g, roughly chopped, optional): Great for adding more veggies and gentle crunch (totally flexible—see notes!)
• Red Chilis, Extra Coriander Leaves, Lime Slices: These are for serving and making everything pop!

How to Make One Pot Coconut Chicken Rice

Step 1: Prep and Sear the Chicken

Start by preheating your oven to 190°C. Take a moment to pat your chicken thighs completely dry with paper towels—this helps that golden crispiness we all love. Mix the salt, pepper, and fragrant lime zest right into the skin and meat, massaging well so every bite bursts with flavor. Heat a tablespoon of vegetable oil in a large ovenproof skillet over medium-high heat, then lay the chicken skin side down. Resist the urge to move them as they brown; after 6-7 minutes, the skins will be deeply golden and satisfying. Transfer the chicken to a plate, leaving those tasty drippings in the pan.

Step 2: Sauté Aromatics and Toast the Rice

Add that extra spoon of oil if needed, then toss in your sliced shallots, grated ginger, garlic, and those lively green chilis. Cook this mix for a couple of minutes, just until softened and beautifully fragrant—breathe it in! Now add the rinsed jasmine rice and the chopped spring onions. Stir so the rice is coated with every last bit of flavor. Keep toasting for 3-4 minutes until the rice edges look a little translucent and it smells nutty.

Step 3: Build the Coconut Base

Pour in the chicken stock, coconut milk, lime juice, and that deeply savory fish sauce. Give everything a good mix—the coconut milk will make it look a little creamy and inviting. If you’re using cabbage or any other veggie add-ons, now’s the time to stir them in. Bring the pot to a friendly simmer before the next step.

Step 4: Nestle and Bake

Gently return the chicken thighs to the skillet, nestling them skin-side up right on top of the rice. Cover the skillet with a snug lid or a sheet of aluminum foil to keep all that steamy goodness locked in. Place the whole pan into your preheated oven and bake for 25 minutes.

Step 5: Get It Crisp and Finish

After the first bake, uncover your skillet and continue baking for 10-15 more minutes. This is where the chicken’s skin turns truly crispy, and the rice at the top picks up some irresistible golden bits. When done, the chicken juices will have flavored every grain and the kitchen will smell utterly divine.

Step 6: Rest, Fluff, and Serve

Take the pan out and let it sit for a few minutes. Then, use a fork to gently fluff the rice around the chicken. The rice will be steamy, perfectly tender, and punctuated with green and gold. Bring the whole skillet straight to the table—time to garnish and enjoy!

How to Serve One Pot Coconut Chicken Rice

Garnishes

Sprinkle extra coriander and freshly sliced red chilis for a burst of color and a spicy, herby hit. Lime wedges on the side let everyone squeeze as much brightness as they want—just that little touch makes every forkful sing.

Side Dishes

Because One Pot Coconut Chicken Rice is so flavorful and complete, you honestly don’t need much else. If you want something alongside, a quick cucumber salad, pickled veggies, or a crunchy Thai slaw would keep things light and fresh while offering contrast to the creamy rice.

Creative Ways to Present

Try serving straight from the skillet for rustic, family-style charm, or plate individually with a chicken thigh perched over a scoop of coconut rice, garnished artistically with herbs and chilis. For a party, portion it into little bowls and top each with a generous wedge of lime and a swirl of fresh cilantro for that wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover One Pot Coconut Chicken Rice keeps beautifully! Once it’s cooled, store in an airtight container in the refrigerator—it’ll stay fresh for up to 3 days. Keep the garnishes separate so they stay vibrant and crisp when you serve again.

Freezing

This dish actually freezes better than you’d think. Spoon cooled rice and chicken into freezer-safe containers, try to squeeze out excess air, and freeze for up to a month. When you’re craving a comfort meal in a hurry, just grab and go!

Reheating

For best results, reheat One Pot Coconut Chicken Rice gently on the stove or in the oven, covered with a splash of extra coconut milk or water to bring back moisture. If reheating in the microwave, use a lower setting and stir midway for even warming.

FAQs

Can I make One Pot Coconut Chicken Rice with chicken breasts instead of thighs?

Yes, you can—just keep in mind that chicken breasts cook faster and aren’t quite as juicy. To avoid dryness, check for doneness earlier or marinate them briefly before cooking.

What vegetables can I add to One Pot Coconut Chicken Rice?

You can riff on the recipe with whatever veggies are kicking around your fridge! Try bell peppers, snap peas, broccoli, snow peas, or zucchini. Just chop them into bite-size pieces and add with the rice.

Is One Pot Coconut Chicken Rice very spicy?

It all depends on your green chilis—use fewer (or deseed them) for gentle heat, or amp it up if you love things fiery. Even with a little chili, the coconut milk helps mellow the spice.

Can I use light coconut milk?

Light coconut milk will work, but the rice will be a little less rich and creamy. If you want to cut some calories, go for it, but full-fat coconut milk is what makes this dish so luscious.

What can I substitute for fish sauce?

If you’re avoiding fish sauce, try soy sauce or a vegan fish sauce substitute instead. The flavor won’t be identical, but you’ll still get good savory depth for One Pot Coconut Chicken Rice.

Final Thoughts

I hope you’ll treat yourself and those you love to a cozy batch of One Pot Coconut Chicken Rice soon. It’s such a happy marriage of fresh, creamy, and zesty, all in a single pan. Let this dish be your new weeknight hero—and don’t forget to play with the toppings to make it truly your own!

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