Name: One Pot Sticky Coconut Rice & Chicken Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 4 bone-in, skin-on chicken thighs; 1 can (13.5 oz) full-fat coconut milk; 2 cups jasmine rice (rinsed until water runs clear); 2 cups low-sodium chicken broth; 4 cloves garlic (minced); 1 tablespoon soy sauce; 1 tablespoon brown sugar; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon Italian seasoning; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 yellow bell pepper (finely diced); 1/2 green bell pepper (finely diced); Salt and black pepper to taste

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Dreaming of a cozy, fuss-free dinner that absolutely dazzles with flavor? Look no further than this One Pot Sticky Coconut Rice & Chicken—a dish that delivers everything you love in a single pot: juicy, golden chicken, super creamy coconut-infused rice, bright and sweet pops of bell pepper, and a symphony of savory aromatics all snuggled together in one glorious bake. Whether you’re craving a midweek treat or need something special yet low-effort for friends, this recipe captures maximum comfort and joy with minimal clean up.

One Pot Sticky Coconut Rice & Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of One Pot Sticky Coconut Rice & Chicken is that it brings together a handful of staple ingredients, each playing a deliciously essential part in the final dish. Gather everything below and get ready for a comforting meal where every component counts!

Chicken Thighs: Bone-in, skin-on for the juiciest, most flavorful result—plus that beautiful crispy top after baking.
Coconut Milk: Full-fat is best for sticky, creamy richness that soaks the rice with tropical vibes; don’t substitute with light coconut milk.
Jasmine Rice: Rinsed until clear to keep the grains fluffy but still sticky, with its signature floral fragrance shining through.
Low-Sodium Chicken Broth: Infuses the rice with savory depth, keeping everything beautifully seasoned without becoming salty.
Garlic: Freshly minced garlic blooms quickly and adds an aromatic backbone to both the chicken and the rice.
Soy Sauce: A splash brings salty umami, balancing the dish’s sweetness and richness.
Brown Sugar: Just a tablespoon enhances coconut’s sweetness and brings a caramelized stickiness to the rice.
Unsalted Butter: Melts into the rice for extra silkiness and a buttery flavor that hugs every grain.
Olive Oil: Helps crisp the chicken skin and sauté the garlic; it’s the flavor foundation you need at the start.
Smoked Paprika: Lends gentle warmth and earthiness to the chicken, boosting its golden color.
Italian Seasoning: Adds herbal complexity, making the flavors feel layered and cozy.
Onion Powder: Reinforces the savory, umami flavors in both the chicken and rice.
Garlic Powder: Double down with this for a subtle, lingering garlicky touch even after that fresh garlic stir-in.
Yellow Bell Pepper: Finely diced for bursts of sweetness and vibrant color against the creamy rice.
Green Bell Pepper: Brings a gentle bitterness and fresh crunch, balancing the coconut’s richness.
Salt and Black Pepper: Finish to taste so all the flavors pop just right.

How to Make One Pot Sticky Coconut Rice & Chicken

Step 1: Prep and Season the Chicken

Start by preheating your oven to 375°F (190°C). Pat the chicken thighs dry with a paper towel—this is the secret to that irresistible crispy skin. In a small bowl, mix together your smoked paprika, Italian seasoning, onion powder, garlic powder, salt, and freshly cracked black pepper. Rub this full-flavored blend all over the chicken thighs, generously coating every nook and cranny. This spice mix not only brings color but infuses each bite with warmth and savory, herby notes that will shine through in the final dish.

Step 2: Sear the Chicken

Now, grab your largest oven-safe pot or Dutch oven and heat the olive oil over medium-high heat. Once shimmering, add the chicken pieces skin-side down. Let them sizzle undisturbed for 3–4 minutes—this is where you get that gorgeous golden crust. Flip and sear the other side for another few minutes. The goal isn’t to cook the chicken through yet, just to lock in those smoky, seasoned juices and kickstart the flavor base.

Step 3: Sauté Garlic and Rice

Remove the chicken and set it aside. Into the same pot (with all those delicious brown bits still there), toss in the minced garlic. Sauté for only about 30 seconds—just until those nutty, heady aromas fill the kitchen. Add your rinsed jasmine rice, and stir thoroughly to coat each grain in the garlicky oil. This layer of flavoring makes the rice sing and helps prevent sticking on the bottom.

Step 4: Add Liquids and Bell Peppers

Next, pour in the coconut milk and chicken broth, scraping up any bits stuck to the pan. Stir in the soy sauce and brown sugar, then drop in the butter and let it melt into the mixture. Toss in both types of finely diced bell peppers, spreading them through the rice for little pockets of flavor and color that brighten every spoonful. Give everything one last gentle stir so it’s all beautifully combined.

Step 5: Assemble and Bake

With the rice mixture evenly distributed, nestle the seared chicken thighs back into the pot, skin-side up. You want the chicken peeking above the rice so it stays crisp while cooking. Bring everything up to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to your preheated oven. Bake for 35–40 minutes, until the rice is perfectly tender and the chicken is cooked through, juicy, and irresistible.

Step 6: Rest and Serve

Remove the pot from the oven and let the One Pot Sticky Coconut Rice & Chicken rest for 5 minutes. This little pause helps the rice finish absorbing all those luscious flavors and makes it easier to fluff and serve. Lift the lid—it’s time for the big reveal! Spoon some of the sticky coconut rice onto each plate, top with a golden chicken thigh, and don’t forget to scoop up those pops of pepper.

How to Serve One Pot Sticky Coconut Rice & Chicken

Garnishes

To accentuate the creamy, aromatic comfort of this dish, consider finishing with a shower of chopped fresh cilantro or sliced green onions. These simple garnishes lend brightness and a hint of crunch, making each bite of One Pot Sticky Coconut Rice & Chicken even more inviting. For a bit of heat, scatter on some sliced red chili or a squeeze of lime for a zesty pop.

Side Dishes

While this meal is satisfyingly complete on its own, you can round out your table with a crisp cucumber salad, quick pickled veggies, or some grilled pineapple for a touch of sweetness. If you want something extra cozy, warm naan or garlic flatbread toasts up beautifully and is perfect for scooping up sticky rice.

Creative Ways to Present

If you’re cooking for a crowd or want to make a splash at the table, try serving One Pot Sticky Coconut Rice & Chicken family-style straight from the Dutch oven—it always impresses! For a little flair, plate each piece of chicken atop a molded mound of the coconut rice, sprinkle with microgreens, and drizzle with a touch more coconut milk. You can also serve small portions in individual ramekins for a playful, bistro-inspired twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, cool any leftover One Pot Sticky Coconut Rice & Chicken completely before refrigerating. Transfer to an airtight container and refrigerate for up to 4 days. The flavors linger and meld, making for an even more savory next-day lunch!

Freezing

To freeze, portion individual servings (chicken and rice) into freezer-safe containers. The coconut rice will stay creamy after thawing, thanks to that luscious fat content. Label and store for up to 2 months. Thaw overnight in the fridge for best texture and flavor.

Reheating

For the best results, reheat the One Pot Sticky Coconut Rice & Chicken gently on the stovetop or in the microwave, adding a splash of chicken broth or coconut milk to loosen things up if needed. Warm through until both chicken and rice are heated evenly, and finish with fresh herbs to revive that just-cooked feel.

FAQs

Can I use boneless, skinless chicken thighs?

Absolutely! Boneless, skinless thighs make this dish even quicker. Just reduce the oven baking time by about 8–10 minutes and keep an eye to avoid overcooking, as they’ll turn out just as tender nestled in coconut rice.

What if I don’t have jasmine rice?

You can swap in basmati rice for similarly fluffy, aromatic grains. Short-grain rice will be stickier, while long-grain white rice will be slightly less tender. Adjust water (or broth) by a little, depending on what rice you choose, and check for doneness at the end.

Does this recipe work in a slow cooker?

You can adapt the recipe for a slow cooker—simply sear the chicken and sauté the aromatics in a skillet first, then transfer everything to the slow cooker and cook on low for about 4 hours, or until the chicken is cooked through and the rice is tender.

How do I make it spicier?

Feel free to add red pepper flakes, a dash of sriracha, or finely diced chili to the pot when sautéing the garlic, or simply serve with your favorite spicy condiment at the table for those who love a little kick.

Can I make One Pot Sticky Coconut Rice & Chicken dairy-free?

Yes! Just swap out the butter for a drizzle of your favorite plant-based oil (like coconut or avocado oil) to keep everything dairy-free while preserving that lovely richness.

Final Thoughts

If you’re searching for a new comfort food classic, give this One Pot Sticky Coconut Rice & Chicken a spot in your rotation. It’s gorgeously simple, joyfully flavorful, and destined to become one of those “remember when you made…” recipes for your family and friends. Don’t be surprised when it becomes your go-to for both cozy weeknights and stress-free hosting!

One Pot Sticky Coconut Rice & Chicken Recipe

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4.5 from 21 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One Pot Sticky Coconut Rice & Chicken recipe is a delicious fusion dish combining tender chicken thighs with fragrant jasmine rice cooked in creamy coconut milk. The flavors meld together beautifully in this easy-to-make one-pot meal.

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs

For the Rice:

1 can (13.5 oz) full-fat coconut milk
2 cups jasmine rice (rinsed until water runs clear)
2 cups low-sodium chicken broth
4 cloves garlic (minced)
1 tablespoon soy sauce
1 tablespoon brown sugar
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 yellow bell pepper (finely diced)
1/2 green bell pepper (finely diced)
Salt and black pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the chicken: Season the chicken thighs with smoked paprika, Italian seasoning, onion powder, garlic powder, salt, and pepper. Sear the chicken in olive oil until golden brown, then set aside.
Cook the rice: Sauté garlic in the same pot, add rice, coconut milk, chicken broth, soy sauce, and brown sugar. Stir in butter and bell peppers. Nestle chicken into the rice, then bake in the oven.
Bake: Bake for 35–40 minutes until the rice is tender and the chicken is cooked through.
Serve: Let it rest for 5 minutes before serving.