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A delicious bowl of creamy Coconut Chicken & Rice garnished with fresh cilantro and a lime wedge.

Coconut Chicken & Rice for Two

A one-pot wonder delivering a rich, fragrant, and deeply satisfying meal. Tender chicken and luscious rice soak up a creamy coconut-lime-ginger sauce, creating an effortlessly elegant dish that's perfect for a special night in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: Asian-Inspired
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Coconut Oil or Vegetable Oil
  • 2 Boneless, Skinless Chicken Thighs
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 small Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • ¾ cup Jasmine Rice, rinsed
  • ¾ cup Low-Sodium Chicken Broth
  • 1 tbsp Soy Sauce or Tamari
  • 1 tbsp Brown Sugar or Coconut Sugar
  • 1 Lime, juiced
  • Fresh Cilantro or Thai Basil, for garnish
  • Red Pepper Flakes, optional for garnish

Equipment

  • Medium-sized pot or Dutch oven with a tight-fitting lid
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Fine-mesh sieve (for rinsing rice)
  • Grater or microplane (for ginger)
  • Citrus juicer
  • Tongs or a spatula
  • Fork (for fluffing rice)

Method
 

  1. Pat the chicken thighs dry and season generously on both sides with salt and pepper. Heat the coconut oil in a medium pot or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
  2. Reduce heat to medium. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.
  3. Add the rinsed jasmine rice to the pot. Stir constantly for about one minute to toast the grains in the residual oil and aromatics.
  4. Pour in the coconut milk, chicken broth, and soy sauce. Add the brown sugar and stir, scraping up any browned bits from the bottom. Return the seared chicken to the pot, nestling it into the liquid. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook for 18-20 minutes.
  5. Turn off the heat and let the pot stand, covered, for at least 10 minutes without peeking. After resting, remove the lid, squeeze the fresh lime juice over the dish, and gently fluff the rice with a fork. Garnish with fresh cilantro and red pepper flakes, if using, and serve immediately.

Notes

For best results, do not skip searing the chicken as it builds a deep, savory flavor. Rinsing the rice is key to preventing a gummy texture. The final 10-minute rest is essential for perfectly fluffy rice. For variations, you can substitute chicken breast (cut into cubes), use basmati rice, or use tamari for a gluten-free option. Add a handful of spinach in the last few minutes of cooking or top with toasted cashews for extra texture and nutrition.