One Pot Sticky Coconut Rice

This One Pot Sticky Coconut Rice and Chicken brings together succulent chicken thighs and fluffy jasmine rice all cooked in creamy coconut milk with a hint of lime for brightness. It is the kind of comfort food you crave on a chilly evening but elegant enough for a dinner party. The best part—minimal cleanup since everything happens in one pot.

The first time I made this I was surprised at how much the flavors improved overnight so now I always make a double batch to enjoy leftovers

Ingredients

• Chicken thighs: provide juicy tender meat and add richness to the dish look for skin-on for extra flavor
• Jasmine rice: offers that signature stickiness and subtle floral aroma always choose the freshest bag you can
• Full-fat coconut milk: gives the rice a luscious creamy finish shake the can well before opening
• Vegetable oil: helps achieve a perfect sear on the chicken go for a neutral oil like canola or grapeseed
• Salt and black pepper: highlight the savory notes taste the salt before seasoning to adjust
• Ground ginger: adds warmth and depth fresh or powdered both work
• Ground coriander: brings bright citrusy undertones whole seeds freshly ground give the best flavor
• Ground turmeric: infuses a golden color and earthiness buy in small amounts for freshness
• Chicken broth: deepens the savory flavor opt for low sodium to control seasoning
• Brown sugar: softens the sharpness of the sauce and gives subtle caramel flavor choose dark for richness
• Fish sauce: builds umami and balances sweet and tart high quality brands like Red Boat make a difference
• Fresh lime juice: cuts through the richness for a spark of acidity roll the lime before juicing for maximum juice
• Chopped cilantro: adds a fresh hit at the end try to use only the leaves for best texture
• Toasted coconut flakes: provide crunch and tropical aroma always toast just before serving for best taste

Step-by-Step Instructions

Sear the Chicken:

Heat vegetable oil in a large pot on medium-high until shimmering lay in the seasoned chicken thighs and do not move them cook for about five minutes per side to get deep golden color and crispy skin which will flavor the rice later

Season and Set Aside:

Season chicken with salt black pepper ground ginger ground coriander and turmeric on both sides this layering takes just an extra moment but gives depth to every bite once browned remove the chicken to a plate

Toast the Rice:

Pour jasmine rice directly into the same pot stirring constantly so grains pick up leftover chicken bits continue for two minutes so the rice becomes fragrant and a little golden do not let it burn

Add Liquids and Seasonings:

Pour in full-fat coconut milk followed by chicken broth stir slowly to combine and scrape any rice stuck to the bottom add brown sugar fish sauce and fresh lime juice mixing until sugar disappears completely

Return Chicken to Pot:

Nestle chicken thighs skin side up into the rice mixture pressing gently so they are almost submerged but not covered this ensures juicy meat and crispy tops

Simmer Gently:

Cover with a tight-fitting lid and reduce heat to low simmer for twenty five to thirty minutes until rice is tender and chicken registers at least one hundred sixty five degrees inside sniff the coconut aroma as it cooks

Shred and Mix Chicken:

Use tongs to lift chicken out of the pot set aside briefly then fluff the rice using a fork so every grain gets coated with creamy sauce shred or chop the chicken returning it to the rice and stir through

Garnish and Serve:

Just before serving shower chopped cilantro and toasted coconut flakes over the top for color crunch and extra flavor serve hot straight from the pot

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Coconut milk is my favorite part since it makes even ordinary rice taste special I still remember the first time my mom let me sprinkle toasted coconut over the finished dish and her face lit up when she tasted it

Storage Tips

Allow your rice and chicken to cool completely before transferring to an airtight container Store in the refrigerator for up to three days For longer storage freeze flat in resealable bags for up to two months Reheat gently by steaming or microwaving with a splash of broth to keep it moist

Ingredient Substitutions

If jasmine rice is not available basmati or short grain rice work well but change the texture Slightly less sticky results Fish sauce can be replaced with soy sauce or tamari for a milder or vegetarian version For a fully plant based dish swap the chicken for cubed tofu and use vegetable broth

Serving Suggestions

Scoop generous portions into bowls and top with an extra wedge of lime and cucumber slices for coolness Add a handful of roasted peanuts or cashews for crunch and serve with a spicy chili sambal or sriracha if you enjoy heat This dish pairs well with a green salad or steamed greens

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Cultural Notes

Sticky coconut rice is a comfort food staple across many Southeast Asian countries Like Malaysian nasi lemak or Thai khao man gai this version marries classic flavors with a family-friendly all in one approach The toasty coconut and fragrant rice evoke warm market kitchens and celebrations

Recipe FAQs

→ How do I ensure the rice becomes perfectly sticky?

Use jasmine rice and avoid rinsing it beforehand to preserve its starch. Simmer gently in a covered pot and let it rest before fluffing for the best texture.

→ Can I substitute the chicken thighs?

Yes, boneless chicken breasts or tofu can be used. Just adjust cooking time to prevent overcooking and ensure they're cooked through.

→ What’s the advantage of using coconut milk?

Coconut milk imparts creaminess and subtle sweetness to the rice, enhancing both aroma and flavor for a lush, satisfying dish.

→ How can I make this dish spicier?

Add diced chili or sprinkle red pepper flakes along with the seasonings. Adjust heat level to your personal preference for extra kick.

→ Is this dish suitable for meal prep?

Absolutely! The combined rice and chicken store well in the fridge and can be easily reheated, making it ideal for quick dinners or lunches.

→ Can I use basmati rice instead of jasmine?

Basmati rice works in a pinch, though the texture may be less sticky and aromatic compared to jasmine. Adjust liquid if needed.