One-Pot Coconut Chicken and Rice Recipe

Transform your weeknight dinner routine with this comforting, flavor-packed One-Pot Coconut Chicken and Rice.

Tender, seasoned chicken thighs are browned to perfection and then nestled over a fragrant bed of rice simmered in rich coconut milk, aromatic ginger, garlic, and sweet bell peppers.

Best of all, everything comes together in a single Dutch oven, making cleanup an absolute breeze.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 4

Ingredients Needed

• Chicken & Seasoning:
  • 2 pounds skinless, boneless chicken thighs (cut into large chunks)
  • 1/4 cup neutral cooking oil, such as avocado oil (divided)
  • 1 1/2 teaspoons salt (divided)
  • 1/2 teaspoon ground white pepper
• Aromatics & Rice:
  • 2 tablespoons fresh ginger (minced)
  • 2 tablespoons garlic (minced)
  • 1 cup short-grain white rice (rinsed thoroughly and drained)
  • 1 1/4 cups chicken broth or stock
  • 1 can (13.5 ounces) full-fat coconut milk
• Veggies & Mix-ins:
  • 1/2 yellow bell pepper (seeded and diced)
  • 1/2 red bell pepper (seeded and diced)
  • 1/2 cup red onion (chopped)
  • 1/2 cup raw, unsalted cashews
• Garnishes & Finishing Touches:
  • 2 to 3 green onions (chopped)
  • 3 tablespoons fresh cilantro (chopped)
  • Hot sauce (optional, for serving)

Step-by-Instructions

1. Prep and Sear the Chicken

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Pat the chicken dry with paper towels. Rub the pieces evenly with 1 tablespoon of avocado oil.
3. Season the chicken thoroughly with 1 teaspoon of salt and the ground white pepper.
4. Heat 2 tablespoons of oil in a large Dutch oven over medium heat.
5. Brown the chicken in two separate batches to avoid crowding the pot, turning halfway through, for about 5 minutes per batch.
6. Transfer the browned chicken to a clean plate and set aside, keeping any accumulated juices for later.

2. Sauté the Aromatics

1. Add the remaining 1 tablespoon of oil to the same Dutch oven over medium heat.
2. Toss in the minced ginger and garlic. Stir constantly for about 30 seconds until they become fragrant and golden, being careful not to burn them.

3. Build the Pot

1. Pour the rinsed short-grain rice into the pot, stirring well to coat the grains in the aromatic oil.
2. Pour in the chicken broth and the full-fat coconut milk.
3. Scatter the diced yellow bell pepper, red bell pepper, chopped red onion, raw cashews, and the remaining 1/2 teaspoon of salt into the liquid.
4. Stir gently, scraping up any delicious browned bits stuck to the bottom of the pot.
5. Arrange the reserved chicken pieces and any juices from the plate right on top of the rice mixture. Turn the heat to high and bring the liquid to a rolling boil.

4. Bake to Perfection

1. Cover the Dutch oven securely with its lid and transfer it directly to the preheated oven.
2. Bake for about 25 minutes, or until the liquid is fully absorbed, the rice is tender, and the chicken is cooked through.
3. Tip: Check that an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F (74 degrees C).

5. Garnish and Serve

1. Remove the pot from the oven and let it rest covered for a few minutes.
2. Scatter the fresh chopped green onions and cilantro over the top.
3. Divide the warm coconut chicken and rice among individual bowls and serve with your favorite hot sauce on the side if desired.

Expert Cooking Tips

Rice Choices

Short-grain white rice works exceptionally well because it absorbs the rich coconut liquid and starches evenly, creating a tender, slightly creamy texture. If substituting with jasmine rice, you may need to slightly reduce the cooking liquid.

Don’t Skip the Sear

Searing the chicken builds a deep layer of fond (browned bits) at the bottom of the Dutch oven. When you scrape this up with the broth and coconut milk, it infuses the entire rice dish with incredible savory depth.

Toast the Cashews

If you prefer an even nuttier crunch, you can briefly dry-toast the cashews in a skillet before adding them to the pot, though baking them with the dish also softens them just enough for a pleasant contrast.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	677	—
Total Fat	37g	47%
Saturated Fat	13g	67%
Cholesterol	279mg	93%
Sodium	1332mg	58%
Total Carbohydrates	29g	11%
Dietary Fiber	2g	7%
Total Sugars	5g	—
Protein	62g	125%
Vitamin C	82mg	91%
Calcium	71mg	5%
Iron	5mg	30%
Potassium	1050mg	22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on individual caloric needs.