Coconut Chicken and Rice – Creamy, Comforting, Weeknight-Friendly
Coconut Chicken and Rice is the kind of dinner that makes the whole kitchen smell warm and welcoming. It’s cozy, creamy, and doesn’t ask for much—just a pot, a few pantry staples, and about 40 minutes. Tender chicken, fluffy rice, and silky coconut milk come together with garlic, ginger, and a squeeze of lime.
It’s simple enough for a weeknight, yet it tastes special enough to share. If you love easy comfort food with a little tropical flair, this one’s a keeper.
Why This Recipe Works
This recipe builds layers of flavor in one pot. Browning the chicken first adds a rich base, then sautéed aromatics bring brightness and depth.
The rice cooks right in the coconut milk and broth, which makes it extra tender and creamy without any heavy cream. Everything finishes in the same pot, so cleanup is a breeze. A little lime and fresh herbs at the end keep it lively, not heavy.
What You’ll Need
- Chicken: Boneless, skinless thighs (or breasts), cut into bite-size pieces
- Rice: Long-grain white rice (jasmine is ideal)
- Coconut milk: Full-fat canned coconut milk for creaminess
- Chicken broth: Low-sodium, to control the salt
- Aromatics: Yellow onion, garlic, and fresh ginger
- Vegetables: Bell pepper and peas (frozen peas work great)
- Oil: Neutral oil or coconut oil for sautéing
- Seasoning: Salt, black pepper, ground turmeric (optional for color), red pepper flakes or chili for heat
- Acid and herbs: Lime (zest and juice) and fresh cilantro or scallions
- Optional boosters: Fish sauce or soy sauce for umami, a pinch of brown sugar for balance
Instructions
- Prep the ingredients. Rinse the rice under cold water until the water runs mostly clear.
Pat the chicken dry and season with salt and pepper. Dice the onion and bell pepper, mince the garlic and ginger, and zest the lime.
- Brown the chicken. Heat 1–2 tablespoons of oil in a large heavy pot or deep skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, 3–4 minutes per side.
It doesn’t need to be fully cooked. Transfer to a plate.
- Sauté aromatics. Lower to medium. Add a little more oil if needed, then the onion and bell pepper.
Cook until softened, about 4 minutes. Stir in garlic, ginger, turmeric, and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant.
- Toast the rice. Add the rinsed rice and stir to coat with the aromatics for about 1 minute.
This helps keep the grains separate and boosts flavor.
- Add liquids. Pour in 1 can of full-fat coconut milk and enough chicken broth to reach a 2:1 liquid-to-rice ratio (about 2 cups total liquid per cup of rice, adjusting slightly depending on brand and pot). Stir in 1 teaspoon fish sauce or soy sauce if using, and a tiny pinch of brown sugar.
- Return chicken and simmer. Add the browned chicken and any juices. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
- Add peas and rest. Scatter in the peas, cover, and cook 3–5 minutes more, until rice is tender and liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes.
- Finish and adjust. Fluff with a fork. Stir in lime zest, a squeeze of lime juice, and chopped cilantro or scallions. Taste and adjust salt, pepper, and lime.
- Serve. Spoon into bowls and garnish with extra herbs and lime wedges.
A drizzle of chili oil or a sprinkle of toasted coconut is great here.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3–4 days. The rice will continue to absorb liquid, so add a splash of water or broth when reheating. Reheat gently on the stove over low heat or in the microwave, stirring halfway, until warmed through.
For freezing, cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw in the fridge overnight before reheating with a little extra liquid.
Benefits of This Recipe
- One-pot simplicity: Less mess, fewer dishes, and steady weeknight timing.
- Balanced flavors: Coconut’s richness meets citrus and herbs for a clean finish.
- Flexible ingredients: Swap veggies and spices based on what you have.
- Comforting and nourishing: Protein, carbs, and healthy fats in one bowl.
- Meal-prep friendly: Keeps well and reheats smoothly with a splash of liquid.
What Not to Do
- Don’t skip rinsing the rice. Excess starch can make the dish gluey.
- Don’t boil hard after adding coconut milk. A gentle simmer protects the texture and prevents separation.
- Don’t overcrowd the pan when browning. Work in batches if needed to get good color on the chicken.
- Don’t lift the lid too often. Trapping steam ensures evenly cooked rice.
- Don’t forget acid and salt at the end. Lime and final seasoning brighten the entire dish.
Variations You Can Try
- Lemongrass and basil: Add bruised lemongrass stalks during simmering and finish with Thai basil.
- Curry-style: Stir in 1–2 teaspoons red or yellow curry paste with the aromatics and add a handful of spinach at the end.
- Pineapple twist: Fold in diced pineapple and a touch of soy sauce for sweet-salty contrast.
- Veg-forward: Skip the chicken and bulk up with mushrooms, chickpeas, and green beans.
- Brown rice version: Use long-grain brown rice and increase liquid and simmer time (see FAQ).
- Spicy coconut: Add sliced fresh chili or a teaspoon of chili crisp for heat.
- Crunchy toppings: Finish with toasted coconut flakes, peanuts, or crispy shallots.
FAQ
Can I use light coconut milk?
Yes, but the dish will be less creamy and slightly less rich. If you use light coconut milk, add a touch more oil or a splash of coconut cream at the end to round out the texture.
Keep the simmer gentle to maintain body.
How do I make this with brown rice?
Use long-grain brown rice and increase total liquid to about 2.25–2.5 cups per cup of rice. Simmer covered for 35–40 minutes, then add peas and cook 5 more minutes. Let rest 10 minutes before fluffing.
Keep heat low to avoid scorching.
What if my rice is still firm when the liquid is gone?
Add 1/4 cup hot broth or water, cover, and cook on low for 3–5 more minutes. Rest off heat for another 5 minutes. The resting step is key for even texture.
Can I use chicken breasts instead of thighs?
Absolutely.
Breasts cook a bit faster and can dry out, so avoid over-browning. Keep pieces similar in size and rely on the gentle simmer to finish them just right.
Is this recipe gluten-free?
Yes, as long as your broth and any add-ins like soy sauce are gluten-free. Use tamari or coconut aminos if needed.
Can I add more vegetables?
Definitely.
Good options include carrots, green beans, snap peas, zucchini, or spinach. Add firmer veggies earlier with the onion, and quick-cooking greens at the end.
How can I make it dairy-free?
It already is. Just confirm your broth and add-ins are dairy-free, and you’re set.
Why is my coconut milk curdling?
Curdling happens with high heat.
Keep the pot at a gentle simmer and avoid rapid boiling. Stir occasionally and don’t skip the rest period.
Can I make it in an Instant Pot?
Yes. Sauté chicken and aromatics on Sauté, add rice, coconut milk, and broth (maintain a 1:1 liquid-to-rice ratio if using jasmine), then pressure cook on High for 4 minutes with a 10-minute natural release.
Stir in peas and lime at the end.
What can I serve with it?
Pair with a crisp cucumber salad, steamed greens, or roasted broccoli. Lime wedges and a simple chili sauce are great on the side.
Final Thoughts
Coconut Chicken and Rice is comfort food with a bright finish and very little fuss. It’s the kind of recipe you can memorize after a couple of tries and make your own with whatever you have in the fridge.
Keep the heat gentle, taste as you go, and don’t forget that squeeze of lime at the end. You’ll get a creamy, satisfying bowl every time.
Ingredients
Method
- Prep the ingredients. Rinse the rice under cold water until the water runs mostly clear. Pat the chicken dry and season with salt and pepper. Dice the onion and bell pepper, mince the garlic and ginger, and zest the lime.
- Brown the chicken. Heat 1–2 tablespoons of oil in a large heavy pot or deep skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, 3–4 minutes per side. It doesn’t need to be fully cooked. Transfer to a plate.
- Sauté aromatics. Lower to medium. Add a little more oil if needed, then the onion and bell pepper. Cook until softened, about 4 minutes. Stir in garlic, ginger, turmeric, and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant.
- Toast the rice. Add the rinsed rice and stir to coat with the aromatics for about 1 minute. This helps keep the grains separate and boosts flavor.
- Add liquids. Pour in 1 can of full-fat coconut milk and enough chicken broth to reach a 2:1 liquid-to-rice ratio (about 2 cups total liquid per cup of rice, adjusting slightly depending on brand and pot). Stir in 1 teaspoon fish sauce or soy sauce if using, and a tiny pinch of brown sugar.
- Return chicken and simmer. Add the browned chicken and any juices. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
- Add peas and rest. Scatter in the peas, cover, and cook 3–5 minutes more, until rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.
- Finish and adjust. Fluff with a fork. Stir in lime zest, a squeeze of lime juice, and chopped cilantro or scallions. Taste and adjust salt, pepper, and lime.
- Serve. Spoon into bowls and garnish with extra herbs and lime wedges. A drizzle of chili oil or a sprinkle of toasted coconut is great here.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
