One Pot Coconut Chicken and Rice
A Thai food recipe with fresh ginger, cilantro, and coconut milk that is quick.
Servings: 4 people
Equipment
- 1 Dutch oven
Ingredients
- 1 tsp Olive oil
- 1 lb Chicken thighs, boneless and skinless Any chicken parts may be used.
- 1 ea Onion, diced
- 1 inch Fresh ginger, peeled and minced
- 15 oz Coconut milk
- 1-1/2 cups Chicken broth
- 1-1/2 cups long grain rice, uncooked
- 1/2 cup coconut, unsweetened and shredded
- 2 ea Scallions, diced
- 2 ea Limes
- 1/4 cup Cilantro, chopped
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Heat olive oil in a dutch oven over medium-high heat.1 tsp Olive oil
- Heat the oven to 400.
- Sprinkle salt and paper over the chicken.1 lb Chicken thighs, boneless and skinless, 1/2 tsp Salt, 1/2 tsp Pepper
- When the dutch oven is hot, brown the chicken for 3-4 minutes per side. When finished, put the chicken on a plate.
- Add the onions and ginger to the dutch oven and heat until translucent for 5 minutes.1 ea Onion, diced, 1 inch Fresh ginger, peeled and minced
- Pour the coconut milk and chicken broth into the dutch oven and stir to scrape up any brown bits.15 oz Coconut milk, 1-1/2 cups Chicken broth
- Add the rice and stir to coat.1-1/2 cups long grain rice, uncooked
- Put the chicken back into the dutch oven with the rice and sprinkle with the coconut.1/2 cup coconut, unsweetened and shredded
- Cover the dutch oven with its lid and place it into the oven, baking for 20-25 minutes until the rice and chicken are cooked.
- When finished baking, sprinkle the scallions and cilantro over the chicken and rice mixture and squeeze the juice from the limes.2 ea Scallions, diced, 1/4 cup Cilantro, chopped, 2 ea Limes