One Pot Sticky Coconut Rice & Chicken Recipe
Discover the unbeatable comfort and flavor of One Pot Sticky Coconut Rice & Chicken, a dish that’s as easy to love as it is to make. Imagine tender, golden-seared chicken nestled in fluffy jasmine rice, every grain soaked in creamy coconut milk, kissed with soy, ginger, and a touch of brown sugar. It’s a recipe that feels like a special occasion—yet comes together in under an hour and all in one pot, making weeknight clean-up a breeze. This is the meal to wow your family or treat yourself to a cozy night in.
Ingredients You’ll Need
You’ll be amazed by how a handful of simple, pantry-friendly ingredients transform into something so luxurious. Each component in this One Pot Sticky Coconut Rice & Chicken brings its own unique texture, savory depth, or bright hint of color—don’t skip any for best results!
- Chicken thighs: Bone-in, skin-on thighs provide juiciness and rich flavor; their skin crisps up beautifully as the dish simmers.
- Salt and black pepper: Essential for seasoning the chicken and heightening all the savory flavors.
- Olive oil: Helps brown the chicken, developing irresistible depth and texture.
- Onion: Adds a savory-sweet base that softens and melds into the rice.
- Garlic: Brings a pop of fragrance that perfumes the entire dish.
- Jasmine rice: Delivers the signature sticky, fluffy consistency—don’t skip rinsing to keep it perfectly tender!
- Coconut milk: The star of the show, lending unforgettable creamy richness with tropical notes.
- Water: Balances the coconut milk for just the right consistency, ensuring the rice cooks through.
- Soy sauce: Gives salty depth and complexity to both rice and chicken.
- Brown sugar: Adds a touch of caramel sweetness, enhancing the sticky glaze on the rice.
- Fish sauce (optional): A little goes a long way to add umami punch, if you love Southeast Asian flavors.
- Fresh ginger: Provides zingy warmth that cuts through the coconut richness.
- Chili flakes (optional): Sprinkle in for a gentle kick that plays perfectly with the sweet and savory profile.
- Fresh cilantro and lime wedges: Bright, fresh, and citrusy—these finish the dish and balance every creamy bite.
How to Make One Pot Sticky Coconut Rice & Chicken
Step 1: Season and Sear the Chicken
Begin by generously seasoning your chicken thighs with salt and black pepper. Heat olive oil in a large, deep skillet or Dutch oven on medium-high until shimmering. Place the chicken in skin-side down and let it sizzle until the skin turns golden and crispy, about 4–5 minutes. Flip to sear the other side for another 2–3 minutes. This quick sear locks in juices, giving you irresistibly flavorful chicken later. Remove the seared chicken and set aside—it’ll return soon for its coconut rice bath.
Step 2: Build the Flavors with Aromatics
With your chicken resting, turn the heat down to medium. Now add the finely chopped onion to the same pot, scraping up those tasty browned bits from the bottom. Sauté until just softened and aromatic (about 3 minutes), then tumble in the minced garlic and grated ginger. Stir until everything is fragrant—just 30 more seconds—to avoid scorching those delicate flavors.
Step 3: Toast the Rice
Add the rinsed jasmine rice to the pot with the aromatics. Give it a good stir to coat every grain in the garlicky onion goodness. This quick toast adds subtle depth and helps the rice hold its shape when cooked with the coconut milk.
Step 4: Pour in Liquids and Simmer
Carefully pour in the coconut milk, water, soy sauce, brown sugar, and (if using) fish sauce. Stir gently to combine until the brown sugar dissolves and everything is evenly mixed. You’ll notice the irresistible aroma building—that’s your cue you’re on the right track. Bring everything to a gentle simmer.
Step 5: Nestle Chicken and Cook
Return your golden chicken thighs to the pot, this time skin-side up. Nestle them so they sit cozy atop the rice without being submerged. Cover the skillet or Dutch oven with a tight-fitting lid, reduce the heat to low, and let everything gently simmer for 25–30 minutes. The creamy coconut rice will absorb all the juices, turning sticky and dreamy while the chicken finishes cooking through.
Step 6: Rest and Flavor Burst
Take the pot off the heat but resist peeking! Letting the dish rest, covered, for 5 minutes allows the rice to finish steaming and makes every bite perfectly fluffy and tender. At this point, you can broil the chicken in the oven for 2–3 minutes to crisp the skin, if you like an extra crackly finish.
Step 7: Fluff, Garnish, and Serve
Uncover, use a fork to gently fluff the sticky coconut rice, and finish with a generous shower of chopped fresh cilantro, a squeeze of lime, and a sprinkle of chili flakes if you love a hint of heat. Your One Pot Sticky Coconut Rice & Chicken is ready to steal the show!
How to Serve One Pot Sticky Coconut Rice & Chicken
Garnishes
Don’t skimp on garnishes—they’re the secret to transforming your One Pot Sticky Coconut Rice & Chicken from comforting to restaurant-worthy. Bright cilantro leaves offer a burst of freshness, while juicy lime wedges add a zesty counterpoint to the creamy rice. If you enjoy a little spice, a pinch of chili flakes sprinkled over the top is the perfect finishing touch.
Side Dishes
While this recipe is truly a satisfying one-pot wonder, it pairs like a dream with light, crunchy vegetable sides. A fresh cucumber salad, a quick carrot slaw, or steamed broccoli can add color and balance to your plate, cutting through the richness and making the meal feel even brighter.
Creative Ways to Present
For an impressive family-style presentation, bring the entire pot to the table so everyone can help themselves—draping cilantro and lime wedges on top for drama. Or, plate it individually by spooning sticky rice onto each dish, topping with a golden chicken thigh and loading on the garnishes. For a fun twist, you can also serve with an array of toppings: chopped peanuts, sliced scallions, or crushed crispy onions for some extra crunch!
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Sticky Coconut Rice & Chicken keeps fabulously in the fridge. Allow the dish to cool to room temperature, then transfer the chicken and rice to airtight containers. Stored this way, it will stay fresh and delicious for up to 3 days, making it an ideal option for easy lunches or no-fuss dinners.
Freezing
If you love to batch-cook, you’ll be glad to know this recipe freezes quite well! Simply portion the cooled chicken and coconut rice into freezer-safe containers, then freeze for up to two months. Make sure the containers are well-sealed to prevent freezer burn and preserve all those lovely flavors.
Reheating
When you’re ready to eat, thaw overnight in the fridge if frozen, then reheat gently. For best results, use a skillet over low heat with a splash of water or coconut milk to bring back the creaminess. Alternatively, cover and microwave until piping hot, fluffing the rice before serving. Add a sprinkle of fresh cilantro and a squeeze of lime to refresh every reheated bite.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless thighs or chicken breasts work well, just be sure to reduce the stovetop simmer time by about 5–10 minutes since they cook faster. You might miss a little depth from the bones, but the coconut rice will still be deliciously sticky and flavorful.
How do I make the chicken skin extra crispy?
For that craveable crispy skin, after the main cooking time, pop your chicken under the broiler for 2–3 minutes. This gives the skin a gorgeous, golden crunch that pairs perfectly with the soft coconut rice.
Is there a substitute for fish sauce?
If you prefer not to use fish sauce, simply leave it out or add a little extra soy sauce. The dish will lose some Southeast Asian funk, but it’ll still be rich, savory, and totally satisfying.
Can I make this dish dairy-free or gluten-free?
One Pot Sticky Coconut Rice & Chicken is naturally dairy-free. To go gluten-free, use tamari or a certified gluten-free soy sauce instead of regular soy sauce—everything else in the recipe is already gluten-free!
Do I need to rinse the rice before cooking?
Yes! Rinsing the jasmine rice until the water runs clear removes extra starch, which prevents it from becoming overly mushy, helping you achieve the ideal sticky-yet-fluffy texture in the finished dish.
Final Thoughts
I hope you’re as excited as I am to invite One Pot Sticky Coconut Rice & Chicken into your kitchen. It’s the kind of no-fuss, all-flavor recipe that wins hearts (and taste buds!) every time. Whether you’re feeding your family or treating yourself, this is pure comfort that you’ll crave again and again. Give it a try—and don’t forget the lime and cilantro for that finishing touch!
Print
One Pot Sticky Coconut Rice & Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One Pot Sticky Coconut Rice & Chicken recipe is a delicious and flavorful dish that combines tender chicken thighs with fragrant jasmine rice cooked in rich coconut milk and Asian-inspired seasonings. The dish is easy to prepare and perfect for a comforting weeknight dinner.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Rice:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup jasmine rice, rinsed
- 1 can (400ml) coconut milk (full-fat)
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (optional)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon chili flakes (optional)
- Fresh cilantro and lime wedges for serving
Instructions
- Season the chicken thighs: Season the chicken thighs with salt and pepper.
- Sear the chicken: In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken skin-side down for 4–5 minutes until golden and crispy. Flip and cook for another 2–3 minutes. Remove the chicken and set aside.
- Cook the rice: In the same pot, reduce heat to medium. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and ginger, cooking for another 30 seconds. Add the rinsed jasmine rice and stir to coat. Pour in the coconut milk, water, soy sauce, brown sugar, and fish sauce if using. Stir to combine and bring to a simmer.
- Add the chicken: Nestle the seared chicken thighs on top of the rice, skin-side up. Cover with a lid and reduce heat to low. Simmer for 25–30 minutes, or until the rice is tender and the chicken is cooked through. Remove from heat and let rest, covered, for 5 minutes.
- Finish and serve: Fluff the rice and serve with chopped cilantro, lime wedges, and a sprinkle of chili flakes if desired.
Notes
- For extra crisp skin, broil the chicken for 2–3 minutes at the end.
- You can substitute boneless chicken thighs or breasts, but reduce the cooking time slightly.
- This dish pairs well with a fresh cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 550
- Sugar: 6g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 125mg
