One Pot Sticky Coconut Rice & Chicken Recipe
This One Pot Sticky Coconut Rice & Chicken recipe combines tender, seared chicken thighs with fragrant jasmine rice cooked in creamy coconut milk and chicken broth. Enhanced with garlic, peppers, soy sauce, and a touch of brown sugar, this dish is a flavorful, comforting meal made easy with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
Chicken
- 6–8 pieces Chicken Thighs or Drumsticks
- 2 tbsp olive oil (1 tbsp for seasoning chicken, 1 tbsp for searing chicken)
- Salt and pepper to taste
- 1 1/2 tsp Smoked Paprika
- 1 1/2 tsp Italian Seasoning
- 1 tsp Onion powder
- 1 tsp Garlic Powder
Rice and Liquids
- 2 cups Jasmine Rice
- 1 can (13.5 oz) Coconut Milk
- 2 cups Chicken Broth
- 1 tbsp Soy Sauce
- 1 tbsp Brown Sugar
- 2 tbsp Butter
Aromatics and Vegetables
- 1 tbsp minced garlic
- 1/2 yellow pepper, finely chopped
- 1/2 green pepper, finely chopped
Instructions
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs or drumsticks with smoked paprika, Italian seasoning, onion powder, garlic powder, salt, and pepper. Drizzle with olive oil, then sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
- Prepare the Aromatics: In the same pot, add a little more olive oil if needed. Sauté the minced garlic and finely chopped yellow and green peppers until fragrant and softened, about 1-2 minutes.
- Combine Ingredients: Add the jasmine rice to the pot and stir to coat the rice evenly with the aromatic mixture. Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Stir well to combine all ingredients. Add the butter and let it start melting. Nestle the seared chicken pieces back into the pot, ensuring they are partially submerged in the liquid.
- Simmer and Cook: Bring the mixture to a slight simmer over medium heat, then turn off the heat, cover the pot, and transfer it to a preheated oven at 375°F (190°C). Bake for 35-45 minutes until the rice is tender and the chicken is fully cooked through.
- Serve: Remove the pot from the oven and serve the sticky coconut rice and chicken hot. Enjoy this comforting one-pot meal!
Notes
- To check doneness, ensure chicken reaches an internal temperature of 165°F (74°C).
- If you prefer, you can substitute chicken thighs with drumsticks or bone-in chicken breasts.
- For added texture and flavor, garnish with chopped fresh cilantro or green onions before serving.
- If you don’t have a Dutch oven, use any oven-safe pot with a lid.
- Do not remove the lid while baking to retain moisture for sticky rice texture.
Keywords: One Pot Chicken, Coconut Rice, Jasmine Rice, Sticky Rice, Coconut Milk Chicken, Easy Dinner, Comfort Food