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A steaming bowl of fragrant Coconut Chicken and Rice with tender chicken pieces, fluffy rice, and creamy coconut sauce, garnished with fresh cilantro.

Ultimate Coconut Chicken and Rice

This one-pot wonder transforms humble chicken and rice into a luxuriously satisfying meal with creamy coconut milk, fragrant aromatics, and a bright finish. It's a foolproof, restaurant-worthy dish that's deceptively easy to make on a busy weeknight. The result is a deeply comforting and flavor-packed getaway that will become a permanent favorite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon lime juice
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon neutral oil like avocado or vegetable oil
  • 1 tablespoon coconut oil or neutral oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, diced
  • 1 1/2 cups jasmine rice, rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup green onions, sliced
  • 1 red chili or jalapeño, thinly sliced optional
  • Lime wedges for serving

Equipment

  • Large heavy-bottomed pot or Dutch oven with lid
  • Cutting board
  • Chef's knife
  • Mixing bowls
  • Measuring cups and spoons
  • Grater (for ginger)
  • Citrus juicer (optional)
  • Fork (for fluffing)

Method
 

  1. Marinate the chicken: In a bowl, combine chicken chunks with soy sauce, 1 tbsp lime juice, turmeric, and black pepper. Toss to coat and let sit for at least 15 minutes.
  2. Sauté aromatics: Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, 3-4 minutes. Stir in garlic, ginger, and red bell pepper; cook for 1 more minute until fragrant.
  3. Brown the chicken: Push veggies to the side. Add marinated chicken in a single layer and let sear without stirring for 2-3 minutes to get golden brown. Then stir and cook for another 2-3 minutes until mostly cooked through.
  4. Toast the rice: Add the rinsed jasmine rice to the pot and stir for about 1 minute to coat in the oils and flavors.
  5. Combine liquids: Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well, scraping up any browned bits from the bottom of the pot.
  6. Simmer and cook: Increase heat to bring to a lively simmer. Immediately reduce heat to low, cover tightly with a lid, and cook for 15 minutes. Do not lift the lid.
  7. Rest: Turn off the heat and let the pot sit, covered and undisturbed, for 10 minutes.
  8. Finish: Remove the lid. Fluff the rice gently with a fork. Drizzle with the juice of 1 lime and fold in most of the cilantro and green onions.
  9. Serve: Transfer to a serving dish. Garnish with remaining herbs, sliced chili (if using), and serve with lime wedges.

Notes

For perfect rice: If rice is hard after resting, sprinkle 2-3 tbsp broth over top, cover, and let sit for 5-10 more minutes. If too wet, leave lid off after fluffing to let steam escape. Customize by stirring in spinach, kale, or frozen peas with the liquids. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat by adding a splash of water or broth, covering, and microwaving in 30-second bursts.