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One Pot Sticky Coconut Rice & Chicken

One Pot Sticky Coconut Rice & Chicken for Cozy Weeknight Dinners

This One Pot Sticky Coconut Rice & Chicken is a simple, comforting dish, perfect for busy weeknights with tender chicken and creamy coconut flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs or Drumsticks Skinless options can make it lighter.
For the Coconut Sauce
  • 1 can Coconut Milk Can be swapped with heavy cream if desired.
  • 2 cups Chicken Broth Vegetable broth for a vegetarian option.
  • 3 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Brown Sugar Omit if less sweetness is preferred.
For the Rice
  • 1 cup Jasmine Rice Avoid long grain for stickiness.
For the Aromatics & Veggies
  • 3 cloves Minced Garlic Fresh is best, but garlic powder can work.
  • 1 small Yellow Pepper Substitute with any bell pepper or skip.
  • 1 small Green Pepper Any bell pepper variety works as a substitute.
  • 2 tablespoons Butter Use olive oil for a dairy-free option.
For Seasoning
  • 2 tablespoons Olive Oil Any neutral oil can substitute.
  • 1 teaspoon Smoked Paprika Use regular paprika for milder taste.
  • 1 teaspoon Italian Seasoning Mixed dried herbs can be used.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • to taste Salt and Pepper Adjust according to your taste preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by seasoning your chicken thighs or drumsticks generously with salt, pepper, smoked paprika, and Italian seasoning. Set aside for 10 minutes.
  2. In a large pot, heat olive oil over medium-high heat. Add the seasoned chicken and sear until golden brown, about 5-7 minutes.
  3. Reduce heat to medium, add minced garlic, yellow pepper, and green pepper. Stir for 3-4 minutes until softened.
  4. Stir in the jasmine rice and coat it in the juices. Pour in the chicken broth and coconut milk, then add soy sauce and brown sugar. Bring to a simmer.
  5. Cover the pot with a lid and reduce heat to low. Cook for 20-25 minutes until rice is tender and chicken is juicy.
  6. Once done, remove from heat and leave the lid on for 5 minutes to meld flavors. Fluff the rice with a fork before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

This recipe is customizable; you can swap chicken for tofu or chickpeas and mix in your favorite vegetables for added nutrition.

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