Description
A creamy, comforting, and flavorful chicken and rice dish infused with coconut milk, warming spices, and fresh vegetables. Perfect for busy weeknights, this one-pan meal is quick to prepare yet tastes like something special. With pantry-friendly ingredients and simple steps, it’s a reliable go-to recipe the whole family will enjoy.
Ingredients
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2 tablespoons olive oil or vegetable oil
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1 pound (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 teaspoon fresh ginger, grated
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1 red bell pepper, sliced
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1 cup long-grain white rice (jasmine or basmati recommended)
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1 ½ cups coconut milk (full-fat preferred)
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1 cup chicken broth or water
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1 tablespoon soy sauce or coconut aminos
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1 teaspoon turmeric powder
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½ teaspoon paprika
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Salt and black pepper, to taste
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½ cup frozen peas or green beans (optional)
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Fresh cilantro or parsley, chopped for garnish
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Lime wedges for serving
Instructions
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Season the chicken pieces lightly with salt, black pepper, and paprika.
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Heat the olive oil in a large deep skillet over medium heat. Add the chopped onion and cook until soft, about 2–3 minutes.
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Stir in the garlic and ginger and cook for 1 minute until fragrant.
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Add the chicken to the pan and cook for 5–6 minutes, stirring occasionally, until lightly browned on all sides.
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Add the sliced red bell pepper and cook for another 2–3 minutes to soften slightly.
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Stir in the rice, coating it in the seasonings and oil.
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Pour in the coconut milk, chicken broth, soy sauce, and turmeric. Stir well and bring to a gentle boil.
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Reduce the heat to low, cover the pan, and simmer for 15–18 minutes, or until the rice is tender and most of the liquid is absorbed.
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If using peas or green beans, stir them in during the last 5 minutes of cooking.
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Remove from heat and let rest, covered, for 2–3 minutes.
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Fluff the rice gently, then garnish with chopped cilantro or parsley and serve with lime wedges.
Notes
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Chicken thighs stay especially tender and flavorful, but chicken breast works great too.
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Jasmine or basmati rice provides the best texture for absorbing coconut milk.
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For extra heat, add red chili flakes, fresh chili, or a mild chili paste.
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Store leftovers in a sealed container for up to 3 days and reheat with a splash of coconut milk or water to maintain creaminess.
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Feel free to add other vegetables like spinach, carrots, or zucchini to customize the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes