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Bella

Coconut Chicken with Rice: A Flavorful Recipe to Try!

A flavorful and comforting dish featuring tender chicken thighs cooked in a creamy coconut sauce served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 can 14 ounces coconut milk
  • 1 cup chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 cup long-grain white rice
  • 1/4 cup fresh cilantro chopped (for garnish)

Method
 

  1. Preheat your oven to 375°F. Season the chicken thighs with salt and pepper on both sides.
  2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
  3. In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
  4. Pour in the coconut milk, chicken broth, lime juice, cumin, and paprika. Stir to combine.
  5. Add the rice to the skillet, stirring to ensure it’s evenly distributed. Nestle the chicken thighs back into the skillet, skin-side up.
  6. Bring the mixture to a gentle simmer, then cover the skillet with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
  7. Remove from the oven and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 36gProtein: 28gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 16gCholesterol: 120mgSodium: 600mgFiber: 2gSugar: 2g

Notes

  • For a spicier version, add 1-2 chopped jalapeños to the onion and garlic mixture.
  • You can also substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option.

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