One Pot Sticky Coconut Rice (Print)

Sticky coconut rice and seasoned chicken simmered together for a cozy, aromatic meal in a single pot.

# Ingredients:

→ Main

01 - 1 tablespoon vegetable oil
02 - 800 grams chicken thighs, bone-in, skin-on
03 - 1 teaspoon fine sea salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon ground ginger
06 - 1/2 teaspoon ground coriander
07 - 1/4 teaspoon ground turmeric
08 - 350 grams jasmine rice, rinsed
09 - 400 millilitres full-fat coconut milk
10 - 350 millilitres chicken broth
11 - 2 tablespoons light brown sugar
12 - 1 tablespoon fish sauce
13 - 2 tablespoons fresh lime juice

→ Garnish

14 - 30 grams toasted coconut flakes
15 - 20 grams fresh cilantro, chopped

# Steps:

01 - Warm the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
02 - Rub chicken thighs with sea salt, black pepper, ground ginger, coriander, and turmeric on all sides.
03 - Place chicken thighs in the hot pot and sear for approximately 5 minutes per side until evenly browned. Remove and set aside.
04 - Add rinsed jasmine rice to the pot and stir for 2 minutes to lightly toast and absorb remaining flavors.
05 - Pour in coconut milk and chicken broth, stirring to deglaze and combine thoroughly.
06 - Stir in brown sugar, fish sauce, and lime juice until sugar dissolves completely.
07 - Nestle the browned chicken thighs, skin side up, into the rice mixture.
08 - Cover the pot with a tight-fitting lid, reduce heat to low, and simmer for 25–30 minutes until rice is tender and chicken is cooked through.
09 - Transfer the chicken thighs to a plate and allow to rest.
10 - Gently fluff the coconut rice with a fork to separate the grains.
11 - Shred or chop the cooked chicken and return pieces to the rice, mixing to incorporate.
12 - Scatter chopped cilantro and toasted coconut flakes over the dish before serving.

# Additional Notes:

01 - Brown the chicken thoroughly to intensify flavor.
02 - Use full-fat coconut milk for a creamy, rich texture.
03 - For extra heat, add diced chili or red pepper flakes with the spices.
04 - Basmati rice can substitute for jasmine, though texture may change.
05 - For a vegan adaptation, substitute tofu or vegetables for chicken and use vegetable stock.

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