Description
One Pot Coconut Chicken and Rice is a cozy, family-friendly dinner where tender chicken and fluffy jasmine rice cook together in a creamy coconut base. Mild turmeric, fragrant ginger, and a squeeze of lime brighten the rich coconut milk for a comforting one-pan meal with minimal cleanup.
Ingredients
2 tbsp coconut oil or neutral oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, chopped
1 red chili or jalapeño, thinly sliced (optional)
1 1/2 cups jasmine rice, rinsed and drained
1 1/2 cups low-sodium chicken broth
1 can (13.5 oz / 400 ml) coconut milk (full-fat preferred)
1 1/2 lb (680 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
Juice of 1 lime (about 2 tbsp), plus lime wedges for serving
1/4 cup sliced green onions, for garnish
1/2 cup fresh cilantro, chopped, for garnish
Instructions
1. Heat oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and cook 3–4 minutes until softened.
2. Stir in garlic and ginger; cook 30–60 seconds until fragrant.
3. Add chicken pieces and cook 4–5 minutes, stirring occasionally, just until lightly browned (it will finish cooking later).
4. Stir in bell pepper and optional chili/jalapeño. Add turmeric, black pepper, soy sauce, fish sauce, and brown sugar; mix to coat.
5. Add rinsed jasmine rice and stir for 30 seconds so it’s evenly combined.
6. Pour in chicken broth and coconut milk. Stir, then bring to a gentle simmer.
7. Cover, reduce heat to low, and cook 15–18 minutes, or until rice is tender and most liquid is absorbed.
8. Remove from heat and rest covered for 5 minutes. Fluff gently with a fork.
9. Stir in lime juice. Taste and adjust with extra lime, soy sauce, or pepper if needed.
10. Top with cilantro and green onions. Serve warm with lime wedges.
Notes
No fish sauce? Use 1 extra tablespoon soy sauce or coconut aminos.
Keep it mild: skip the chili/jalapeño. Want more heat? Add a pinch of red pepper flakes.
Add veggies: stir in peas or spinach during the last 2–3 minutes of cooking.
Storage: refrigerate leftovers up to 3 days. Reheat with a splash of broth or water to loosen the rice.
For best texture, rinse the jasmine rice until the water runs mostly clear.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg