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One Pot Sticky Coconut Rice & Chicken

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A comforting and flavorful one-pot dish featuring juicy chicken paired with aromatic, sticky coconut rice, perfect for busy weeknights or special occasions.

Ingredients

Chicken Thighs or drumsticks: 6-8 pieces

1 can Coconut Milk

2 cups Jasmine Rice

1 tbsp minced garlic

1/2 yellow pepper finely chopped

1/2 green pepper finely chopped

1 tbsp soy sauce

1 tbsp Brown Sugar

2 tbsp Butter

2 cups Chicken Broth

2 tbsp olive oil (1 tbsp for seasoning chicken, 1 tbsp for searing chicken)

To Season chicken:

1 1/2 tsp Smoked Paprika

1 1/2 tsp Italian Seasoning

1 tsp Onion powder

1 tsp Garlic Powder

Salt and pepper to taste

Instructions

  1. Start by preparing the chicken. Mix smoked paprika, Italian seasoning, onion powder, garlic powder, salt, and pepper together in a small bowl. Rub the seasoning mixture all over the chicken pieces, ensuring they are evenly coated.
  2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear on all sides until golden brown (about 4-5 minutes per side). Once seared, remove the chicken from the pot and set it aside.
  3. In the same pot, add the remaining 1 tbsp olive oil. Add the minced garlic and chopped peppers, sautéing for 1-2 minutes until softened and fragrant.
  4. Add the rice to the pot, stirring it to coat with the garlic and peppers. Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Stir everything together to combine.
  5. Place the chicken back into the pot, ensuring it’s nestled on top of the rice mixture. Cover the pot with a lid and bring to a simmer. Reduce the heat to low and cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  6. Once the rice is done, remove the pot from heat and let it sit, covered, for 5-10 minutes to allow the flavors to meld together.
  7. Serve the chicken and rice hot, garnished with fresh herbs or additional peppers if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat leftovers by adding a splash of chicken broth or coconut milk to keep the rice moist.

This dish can be made in advance and stored for up to 24 hours in the refrigerator before reheating.

For a vegetarian option, substitute chicken with tofu or a plant-based protein.

For added spice, consider adding chopped jalapeños or hot sauce to the rice mixture.

If using brown rice, adjust the cooking time and liquid ratio accordingly.

Nutrition

Find it online: https://familydinnercooking.com/one-pot-sticky-coconut-rice-chicken/