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
Scale
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
