One Pot Coconut Chicken and Rice

This One Pot Coconut Chicken and Rice is straight-forward and delicious. I love that it’s a step up from cream of mushroom soup but it’s still super simple to put together. The coconut milk, a little bite of ginger peeking through and some brightness from the lime and cilantro are fabulous. 

For picky eaters, you can grating your onion rather than dicing it (a food processor works great for this). Grated onions will melt right into the rice. 

I used boneless, skinless chicken thighs here.  It’s really hard to completely overcook them, which gives you tender, delicious chicken! Win for everyone, I say. If you prefer to use chicken breast, that’ll work too, you’ll just want to be sure to nestle it in well and watch carefully so as not to overcook it.

Serves: 4 servings

INGREDIENTS

• 1 lb. boneless, skinless chicken thighs, patted dry
• 1 medium onion, diced or grated
• 1 inch piece fresh ginger, peeled and minced
• 1 (15oz) can coconut milk
• 1½ cups chicken broth
• 1½ cups white rice, uncooked or brown rice
• ½ cup unsweetened, finely shredded coconut
• 2 green onions, diced
• 2 limes
• cilantro for garnish
• salt and pepper, to taste
• olive oil

INSTRUCTIONS

Heat a drizzle of olive oil in an oven-safe Dutch oven or pan. Sprinkle salt and pepper over chicken and brown the chicken in oil for 3-4 minutes per side. Remove from the pan. Add onion, and ginger to the pan. Heat until tender and translucent.

Pour coconut milk and broth into the pan and stir to scrape up any browned bits. Add rice and stir to coat. Nestle the chicken into the rice mixture and sprinkle with coconut.

Bake at 400 degrees for 20-25 minutes, or till rice is tender and chicken is cooked through. Sprinkle green onion and cilantro over all, then squeeze lime juice over everything.

Serve with broccoli or green beans.

Source: One Lovely Life, adapted from Tyler Florence