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Marco

One-Pot Sticky Coconut Rice Chicken is Irresistibly Easy!

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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large pot, combine the rinsed jasmine rice, coconut milk, and chicken broth. Stir to combine.
  2. 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.
  3. 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.
  4. 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.
  5. Fluff the rice with a fork and serve the chicken on top. Garnish with chopped green onions and cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 5g

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.

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