One-Pot Coconut Chicken and Rice

Name: One-Pot Coconut Chicken and Rice
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indonesian, Malaysian, Thai
Ingredients: 0.25 cup Avocado Oil; 2 lb Boneless Chicken Thigh; 1.25 cups Chicken Broth; 13.5 oz Coconut Milk; 3 tbsp Fresh Cilantro; 2 tbsp Fresh Ginger; 2 bunch Green Onion; 1 dash Hot Sauce; 2 tbsp Minced Garlic; 0.5 whole Red Bell Pepper; 0.5 cup Red Onion; 1.5 tsp Salt; 1 cup Short-Grain Rice; 0.5 cup Unsalted Cashews; 0.5 tsp White Pepper; 0.5 whole Yellow Bell Pepper

Dinner 🍽️Lunch 🥪 Indonesian 🇮🇩Malaysian 🇲🇾Thai 🇹🇭 High-Protein 💪Sugar-Free Gluten-Free Halal 🕌Kosher ✡️Comfort-Food

One-Pot Coconut Chicken and Rice brings tender, browned chicken thighs together with coconut-infused rice, sweet peppers, and toasty cashews for a rich, gently spiced bite. The creamy broth and aromatic ginger-garlic base make it comforting yet vibrant—ideal for a cozy weeknight dinner or casual entertaining. A sprinkle of herbs and a dash of hot sauce brighten each serving.

Prep25 mins
Cook35 mins
Serves4
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C). Rub the chicken pieces with 1 tablespoon oil, then season with 1 teaspoon salt and white pepper.
2

Heat 2 tablespoons oil in a Dutch oven over medium heat. Brown the chicken in 2 batches, turning halfway, about 5 minutes per batch. Transfer to a plate and keep warm.
3

Add the remaining 1 tablespoon oil, ginger, and garlic to the empty pot, and stir until fragrant, about 30 seconds.
4

Add the rice and stir until evenly coated in oil. Add the broth, coconut milk, yellow bell pepper, red bell pepper, red onion, cashews, and the remaining salt. Stir to loosen any browned bits from the bottom of the pot. Arrange the chicken on top, pour in any accumulated juices from the plate, and bring to a boil over high heat.
5

Bake, covered, in the preheated oven until the liquid is absorbed, the rice is tender, and the chicken is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center of the chicken should register 165 degrees F (74 degrees C).
6

Scatter green onions and cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.