Description
This One Pot Sticky Coconut Rice & Chicken is a flavorful, easy-to-make Asian-inspired main course featuring tender chicken thighs simmered with aromatic jasmine rice in coconut milk. Enhanced with ginger, garlic, soy and fish sauces, and a touch of brown sugar, it delivers a delightful balance of sweet, savory, and slightly tangy tastes. The dish is completed with crisp red bell peppers, fresh herbs, and lime wedges, making it perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
Rice & Cooking
- 1 tablespoon sesame oil
- 1 1/2 cups jasmine rice, rinsed
- 1 (13.5 oz) can full-fat coconut milk
- 1 1/4 cups water
- 1/2 teaspoon salt
- 1 red bell pepper, sliced
Garnishes
- 1/4 cup chopped green onions
- Fresh cilantro leaves
- Lime wedges
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, fish sauce, brown sugar, grated ginger, and minced garlic. Toss well to coat evenly. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Sear the Chicken: Heat sesame oil in a large deep skillet or Dutch oven over medium-high heat. Add the marinated chicken chunks and sear them until they turn lightly browned on all sides, about 5 minutes. Note that the chicken does not need to be fully cooked at this stage.
- Add the Rice: Stir the rinsed jasmine rice into the skillet with the chicken, coating the grains in the flavorful juices and oil in the pan.
- Pour Liquids and Season: Pour in the full-fat coconut milk, water, and sprinkle salt. Bring the mixture to a gentle boil over medium-high heat.
- Simmer: Reduce the heat to low, cover the skillet, and let the mixture simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Add Bell Peppers: During the last 5 minutes of cooking, arrange the sliced red bell pepper on top of the rice to keep them crisp-tender.
- Rest: Remove the skillet from heat and let it rest, still covered, for 5 minutes. This allows the rice to finish cooking and the flavors to meld.
- Serve: Fluff the rice gently with a fork. Top with chopped green onions, fresh cilantro leaves, and a squeeze of lime juice before serving to add brightness and freshness.
Notes
- For extra heat, add sliced red chili peppers or a dash of sriracha to the marinade.
- Bone-in chicken thighs can be used, but increase the cooking time to ensure the chicken is fully cooked.
- This dish pairs wonderfully with steamed green beans or snap peas for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
