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Coconut Chicken & Rice – Creamy, Comforting & One-Pot Easy

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A creamy, one-pot coconut chicken and rice dish infused with garlic, ginger, and spices. A comforting weeknight dinner with tropical flair and a rich, savory depth.

Ingredients

Scale

  • 1 lb chicken thighs or breasts, cut into chunks

  • 1 cup jasmine or long-grain white rice

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 cup chicken broth

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1 tsp turmeric or curry powder

  • 1 tbsp coconut oil or neutral oil

  • Juice of ½ lime

  • Salt and pepper, to taste

  • Chopped cilantro or green onions, for garnish

Instructions

  1. Season chicken with salt, pepper, and turmeric.

  2. In a large skillet, heat oil and sauté onion until soft.

  3. Add garlic and ginger; cook until fragrant.

  4. Brown chicken on all sides.

  5. Stir in uncooked rice, coconut milk, and broth.

  6. Bring to a boil, then cover and simmer on low for 18–20 minutes.

  7. Remove from heat and let rest 5 minutes.

  8. Fluff with a fork, squeeze lime juice on top, and garnish.

Notes

  • Add vegetables like peas or spinach for more nutrition.

  • Use light coconut milk for a lower-fat version.

  • Keeps refrigerated for 3–4 days; reheat with a splash of broth.

Find it online: https://nosweatrecipes.com/coconut-chicken-rice-creamy-comforting-one-pot-easy/