Description
One-Pot Sticky Coconut Rice Chicken is a delicious and easy-to-make dish that combines tender chicken thighs with fragrant jasmine rice cooked in creamy coconut milk.
Ingredients
Scale
- 2 cups jasmine rice, rinsed
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken broth
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup chopped cilantro (for garnish)
Instructions
- In a large pot, combine the rinsed jasmine rice, coconut milk, and chicken broth. Stir to combine.
- Place the chicken thighs on top of the rice mixture. In a small bowl, mix together the soy sauce, brown sugar, garlic powder, onion powder, ground ginger, salt, and black pepper. Pour this mixture over the chicken.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the pot from heat and let it sit, covered, for an additional 10 minutes. This will allow the rice to absorb any remaining liquid.
- Fluff the rice with a fork and serve the chicken on top. Garnish with chopped green onions and cilantro.
Notes
- For added flavor, marinate the chicken in the soy sauce mixture for at least 30 minutes before cooking.
- You can substitute chicken thighs with chicken breasts or tofu for a vegetarian option. Adjust cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg