Sticky Coconut Chicken and Rice
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
- ¼cup neutral oil, such as safflower or canola
- 2teaspoons kosher salt (Diamond Crystal)
- ½teaspoon black pepper
- 2tablespoons minced fresh ginger
- 1tablespoon minced garlic
- 1½cups short-grain white rice, rinsed until water runs clear
- 1¾cups low-sodium chicken broth
- 1(13.5-ounce) can full-fat coconut milk
- 1yellow bell pepper, cored, seeded and chopped (½-inch pieces)
- ½cup roasted cashews, coarsely chopped
- 3scallions, green and white parts, thinly sliced (½ packed cup)
- 2tablespoons coarsely chopped cilantro
- Hot sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
869 calories; 42 grams fat; 22 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 78 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 48 grams protein; 1260 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- Step 2
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Step 3
Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Step 4
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
Private Notes
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Cooking Notes
avery
Didn’t have any short grain rice so I used basmati rice and it worked great! Grocery store didn’t have boneless skinless thighs so I just deboned regular thighs and kept the skin. Happened to have TJ’s Thai lime and chili cashews and they added the perfect amount of spice. Pretty flavorful recipe- would make again!
Sue
We don't eat chicken, but this was great with tempeh (sliced & cooked atop the rice; no initial browning). I used two peppers for more veg and added a few shakes of tumeric for color.
Ed in San Diego
Made this last night with the following changed suggested by others: I doubled the garlic and ginger, and used jasmine rice, light coconut milk, and added 1 Tbs garam masala, 1 Tbs fish sauce, and 1 seeded jalapeño pepper to the rice and broth. Those changes made it anything but bland, it was a delicious hit! Will definitely make it again, and it was easy. A great recipe that you can tailor to your liking with all sorts of additions or substitutions. Five stars!
robin
Used chickpeas instead of chicken. Added half jalapeño with garlic and ginger. Added yellow and orange peppers eppers and broccoli. Used jasmine rice and cooked for 15 min. Really good!
Sarah
Somehow I have 4 different types of rice, but no short grain. Anyone have any thoughts on using long grain white rice instead?
JennA
Anyone sub with breasts?
DF
I had a friend from Afghanistan who made this dish, and called it Bor Pilau. Some carrots add color when thrown in about halfway through cooking. And when I was in college, the Fanny Farmer cookbook has a very similar recipe made with chicken or pork chops, and deemed it South American. Guess a good idea is a good idea the world over.
Gregg
Loved this, definitely add hot sauce, which I would never have guessed to do. I'd double the ginger, salt liberally, and add a half cup of raisins which added some sweet depth. I used Calrose rice. This is really good and really easy.
Janet M
Made with basmati rice. Loved it with green Tabasco. Extremely easy, and it was the best new recipe I’ve made in a while.
Lori Grannis
Very important to use large crystal kosher salt in this measurement. Substituting fine grain sea or table salt adds more sodium, simply because fine grain salt will amount to greater volume.
rose
This was beyond the beyond of bland. I added turmeric, cumin and coriander and still so boring. I see why it recommends hot sauce
No oven?
Has anyone tried this on the stove top with no oven?
Cindy
I’d use gochujang.
Cookie
Made this on the stove top...worked out very well. Serving with wedges of lime and hot sauce
Liz
Solid recipe that’s on the bland side without the hot sauce. I stirred in Sirachi, but think adding some red pepper flakes to the ginger sauté might add the needed heat. I chopped my cashews too fine; larger pieces would have added more crunch. Good enough to make again, and delicious for lunch the next day.
Tess
I do t use the oven- just complete the last step in the Dutch oven on the stove top every time- turns out great.
cassie
So good, so easy, so comforting. Squeeze of lime and sambal took it over the top.
Emelie
I made this and, like every time I make "one pot chicken and rice" dishes, the rice always comes out kind of gummy and mushy. How do I avoid this?
CC
Our family loved this and it is now a family favourite! Very adaptable to what you have on hand as well (pépitas instead of cashews, Bok choy mixed in etc etc). Thank you for this easy and delicious recipe for a weeknight!
Morgan
Unfortunately we found this recipe to be SUPER bland even after incorporating chili flakes. Perhaps could have benefitted from added sugar? But the recipe was very easy to follow and the textures were there.
shannon
I followed some of the suggestions on the comments to improve the flavor punch, but I still felt it was bland!
Laura
I used basmati rice and it cooked in less than 25 minutes and really needed less liquid. I cooked it uncovered for the last 5 minutes. Also, added golden raisins, per an earlier note, and thought they were very additive.
Hal
I made it exactly as instructed and it is PERFECT. This is a great weeknight meal! One of the most delicious and easiest recipes I've ever found!
Amber
Very good! Wife loved it, and asked that next time I add a can of black eyed peas to balance the amount of rice for health reasons.
Daniel
With the improvements noted by Ed in San Diego (1 tbsp garam marasla, 1 tbsp fish sauce, a jalapeno with seeds, and light coconut milk) this was fantastic. The garam marasla gives it a more India taste than it might otherwise have. The jalapeno means you don't really need hot sauce. I think the chicken ended a touch dry, but a really excellent recipe overall. Maybe slightly reduce the cooking time.
paula
Made this twice. First time by the book and way too plain. 2nd time was great using an handful of tips. 1. Cut chicken to bite sized pieces. Next time using 2lbs or 2.5lb for this pot size. 2. Added turmeric to season chicken before browning. 3. Doubled ginger and garlic. 4. Cooked with whites of scallions. Greens used as topping. 5. Added 1/2 cup fish sauce. 3. Toasted cashews only as topping. Not cooked in pot. 6. Served with lime juice and sriracha to taste when serving.
K
We also used fish sauce this time
Ruthie
Subbed mint for cilantro and added fresh squeezed lime juice as a garnish. Delicious! Will try with fish sauce next time because it needed a lot of salt before serving. I made it in the Instant Pot, with 2 ¾ liquid total, cook under pressure for 10 mins then let natural release for 10 mins. Easy! Just be sure to get all the brown bits scraped off the bottom of the pot when you add the broth so the rice doesn't burn.
mary
I thought this was very tasty. After looking through the comments: I browned the well seasoned chicken with a chopped shallot, I doubled the ginger and used 3 large garlic cloves, I used sweet peppers instead of the ones in the recipe and jasmine rice instead of what the recipe indicated - once the dish was ready to go into the oven I squeezed a lime over the top baked for 20 and it came out perfect. No need for hot sauce but I do love gochujang and would use it cuz I love the flavor.
Noah
It definitely has potential but it’s a little bland, I wish I had read the other notes before cooking
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