Imagine a meal that combines the creamy richness of coconut milk, the tender perfection of juicy chicken, and the convenience of a single-pot wonder. This One Pot Chicken and Rice with Coconut Milk is about to revolutionize your dinner routine, transforming ordinary ingredients into an extraordinary culinary experience that will have your family begging for seconds. With minimal prep and maximum flavor, this Asian-inspired dish proves that gourmet meals can be both simple and sensational.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 1 cup jasmine rice
- 1 can coconut milk
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- Salt and pepper to taste
- 1 cup peas
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and turmeric on both sides.
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and sear the chicken thighs skin-side down until golden brown and crispy, about 4-5 minutes per side. Remove chicken and set aside.
- In the same pot, add chopped onions and sauté until translucent and slightly softened, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the jasmine rice and stir to coat with the onion and garlic, toasting the rice for about 1-2 minutes to enhance its flavor.
- Add the coconut milk and chicken broth to the pot. Stir to combine and scrape up any browned bits from the bottom of the pot.
- Carefully place the seared chicken thighs on top of the rice mixture, skin-side up. Ensure the chicken is partially submerged but not completely covered.
- Bring the liquid to a gentle boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- In the last 5 minutes of cooking, sprinkle the frozen peas over the top of the dish.
- Remove from heat and let the dish rest, covered, for 5-10 minutes to allow the rice to absorb any remaining liquid and the flavors to meld.
- Fluff the rice with a fork, and serve the chicken thighs over the creamy coconut rice, spooning any additional sauce over the top.
Tips
- Pat the chicken dry before seasoning to ensure a crispy, golden-brown exterior that locks in flavor.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and prevent burning.
- Toast the rice briefly before adding liquids to enhance its nutty flavor and prevent mushiness.
- Don't rush the simmering process - low and slow is the key to tender rice and perfectly cooked chicken.
- Let the dish rest after cooking to allow the rice to absorb remaining liquid and flavors to meld.
- For extra richness, consider using full-fat coconut milk.
- If you prefer, you can substitute chicken thighs with chicken breasts, but adjust cooking time to prevent drying out.
- Fresh herbs like cilantro or green onions make an excellent garnish to brighten the dish.
- Ensure your chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated gently with a splash of additional broth.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 28g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
