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
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.
Notes
- For extra richness, substitute 1/2 cup chicken broth with more coconut milk.
- Use boneless chicken thighs for quicker cooking.
- Garnish with chopped cilantro or green onions for freshness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pot, Oven-Baked
- Cuisine: Fusion, Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 590
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
