Tropical Coconut Chicken and Rice

Coconut Chicken and Rice is the quintessential “dump-it-and-forget-it” meal, promising incredible flavor with minimal effort. Imagine tossing uncooked basmati rice and fresh-frozen vegetables into a single baking pan, then watching in awe as they transform into a creamy, aromatic masterpiece, simmered to perfection in a rich coconut milk broth. Crown this delightful creation with succulent rotisserie chicken and a bright, zesty coconut-cilantro sauce, and you have a complete, satisfying dinner ready to enjoy!

Unveiling the Perfect One-Pan Coconut Chicken and Rice

Crafting this recipe was a labor of love, requiring numerous trials and adjustments to achieve absolute perfection. While many might have abandoned the idea, my determination to create a truly exceptional, effortless dish prevailed, and I couldn’t be more thrilled with the final results. This Coconut Chicken and Rice recipe stands out as a genuine life-saver meal. It simplifies dinner preparation by allowing you to combine everything into a single baking dish, slide it into the oven, and essentially forget about it until it’s time to serve. Yes, there’s a sauce, but I promise, its simplicity is part of its charm! Made with just five ingredients, two of which are already used in the main dish, it comes together in mere minutes. You can even prepare the sauce ahead of time, reducing the actual hands-on cooking to ten minutes or less on a busy weeknight.

Key Ingredients for the Best Coconut Chicken and Rice

The success of this dish hinges on the quality and type of a few crucial ingredients. Here are some essential tips to ensure your Coconut Chicken and Rice turns out perfectly every time:

• Basmati Rice: This is an absolute non-negotiable for the recipe. I’ve tested various types of rice, and none yield the same fluffy, distinct grain texture and aromatic quality as basmati. Its long grains cook up beautifully in the coconut milk broth without becoming mushy. If basmati isn’t available, I strongly advise against proceeding with this recipe, as the results will not be the same.
• Coconut Milk: Always opt for canned, full-fat coconut milk – avoid the lighter versions or those found in the refrigerated dairy section. Full-fat coconut milk provides the essential richness and creamy texture this dish requires, along with a robust coconut flavor. You’ll typically find it in the international aisle, often near Latin or Asian foods. I particularly recommend Imperial Kitchen® because its thick cream separates and rises to the top, which is perfect for our sauce. Remember, do not use lite coconut milk, as it’s too thin and lacks sufficient flavor. Similarly, skip “cream of coconut” (which is overly sweet) and “coconut cream” (which is too thick and intense for this specific dish).
• Chicken Stock: A high-quality chicken stock is vital for layering deep flavor into the rice, reducing the need for an abundance of additional spices. I find that using a full-bodied stock, such as Swanson’s® chicken stock, significantly enhances the overall taste. Be sure to use regular chicken stock, not low-sodium, to maintain optimal seasoning.
• Soy Sauce: For maximum flavor impact, choose regular soy sauce over low-sodium varieties. The “lite” versions simply don’t contribute enough salt or umami. Kikkoman’s® traditionally brewed soy sauce is my top recommendation for its balanced depth.
• Fresh Aromatics: While shortcuts are available (see below), fresh ginger and garlic impart an unparalleled fragrance and brightness to the dish. Their pungent, warm notes are key to the dish’s flavor profile.
• Frozen Edamame & Corn: These vibrant frozen vegetables offer convenience without sacrificing taste or nutrition. Edamame adds a subtle nutty flavor and a satisfying bite, while corn introduces a delightful sweetness that perfectly complements the creamy, savory rice.
• Limes & Cilantro: Freshly squeezed lime juice and finely chopped cilantro are indispensable for the sauce, providing a burst of refreshing acidity and herbaceousness that cuts through the richness of the coconut milk.
• Jalapeño: A touch of finely diced jalapeño in the sauce adds a gentle kick of heat, enhancing the overall flavor complexity without overpowering it. Adjust to your preferred spice level.

Mastering the Coconut Chicken and Rice Sauce

The creamy, zesty coconut-cilantro sauce is the perfect bright counterpoint to the rich rice and chicken. Follow these tips for a perfectly balanced and flavorful topping:

• Don’t Shake the Coconut Milk Can: Unlike many recipes that call for shaking canned coconut milk to combine, for this sauce, you want to keep the can still. This allows the thicker coconut cream to separate and rise to the top. Carefully scoop out this solidified cream to use in the sauce; it provides a luxurious, rich base. If your can of coconut milk doesn’t have a distinct layer of separated cream, don’t worry – the sauce will still be delicious, just slightly less thick.
• Use Fresh Cilantro — Stems and Leaves: For maximum flavor and aroma, use both the stems and leaves of fresh cilantro. The stems hold a significant amount of flavor and will break down beautifully in the blender. To get the right amount, twist off about half of a large bunch of cilantro and loosely pack it into a 1/2-cup measuring cup.
• Don’t Over Blend: This sauce can quickly go from perfectly smooth to an undesirable chunky texture if over-blended. Blend only until the cilantro is finely broken down and all ingredients are well emulsified. Stop as soon as you achieve a smooth consistency to maintain its vibrant color and fresh taste.
• Taste and Adjust: The sauce is designed to be tangy and subtly sweet. Always taste it before serving. If you find it too tangy for your preference, a small touch of sugar or honey can balance the acidity. Conversely, a pinch of salt can help cut down on any excessive sweetness and enhance the overall flavor.

Essential Cooking Tips for Perfect Coconut Chicken and Rice

Achieving perfectly cooked, fluffy rice and tender chicken in a one-pan dish requires a few key considerations. Keep these tips in mind to ensure your meal is a resounding success:

• Embrace the Slow Bake – Don’t Rush the Process: While this is an easy, hands-off dish, the baking time is intentionally long. Resist the urge to rush it by increasing the oven temperature or cutting down on time. Attempting to speed up the process can result in unevenly cooked rice (some grains mushy, others crunchy) or an overly dry dish. The extended, gentle bake allows the rice to absorb the flavorful liquids fully and cook evenly, leading to that coveted fluffy texture.
• The Importance of Resting the Rice: Just like rice cooked on the stovetop, this baked version needs a crucial resting period after coming out of the oven. Allowing the dish to stand, covered with foil, for 10 minutes lets the remaining steam finish cooking the rice, ensuring every grain is tender and perfectly separated, not mushy. This resting time is also ideal for warming through your pre-cooked rotisserie chicken, bringing all components to the perfect serving temperature.
• Choose the Right Baking Dish: For best results, use a glass or ceramic 9×13-inch baking pan. Metal pans can sometimes heat too quickly and unevenly, potentially causing the rice to stick or dry out at the edges. Glass or ceramic distributes heat more gently and consistently, which is ideal for this type of casserole.
• Seal Tightly with Foil: When the recipe calls for covering the dish, ensure the foil creates a tight seal. This traps steam and moisture within the pan, which is critical for cooking the rice thoroughly and preventing it from drying out. A good seal mimics the effect of a pot with a tight-fitting lid on the stovetop.

Explore More Delicious Recipes Using Coconut Milk

Coconut milk is a versatile ingredient that lends its creamy texture and subtle sweetness to a variety of dishes. If you love the flavors in this Coconut Chicken and Rice, you’ll surely enjoy these other coconut milk-infused recipes:

• Sweet Potato Coconut Curry Soup with hearty chickpeas for a comforting meal.
• Coconut Cream Pie featuring a classic graham cracker crust – a truly decadent dessert.
• Teriyaki Chicken Skewers served elegantly over fluffy coconut rice.
• Baked Coconut Crusted Chicken paired with a delectable creamy honey-mustard dipping sauce.
• Creamy Coconut Curry Chicken loaded with vibrant vegetables for a wholesome dinner.

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5 out of 5 stars from 4 votes

Coconut Chicken and Rice

By
Chelsea Lords

This Coconut Chicken and Rice is the ultimate easy meal, perfect for a flavorful weeknight dinner. Simply combine uncooked rice and vegetables in a single pan, allow them to bake in a creamy coconut broth, then finish with tender rotisserie chicken and a vibrant coconut-cilantro sauce for a truly effortless and delicious experience.

Prep Time:
15 minutes

Cook Time:
55 minutes

Resting Time:
10 minutes

Total Time:
1 hour 20 minutes

Servings:
6 servings

Video

Watch a video on how to make Coconut Chicken and Rice:

Title: Coconut Chicken and Rice

Description: Coconut Chicken and Rice is a dump-it-and-forget-it kind of meal! Toss uncooked rice and veggies in a pan and be amazed as they get cooked to perfection in creamy coconut milk broth. Top the coconut rice and veggies with rotisserie chicken and a coconut-cilantro sauce– and enjoy!

Upload Date: 2021-08-27

Thumbnail: View Thumbnail

Video Link: Watch Video

Equipment

• 9 x 13-inch baking pan glass or ceramic (not metal)
• Blender or food processor
• Aluminum foil

Ingredients

• 1 (13.66-ounce) can full-fat coconut milk divided, see note 1
• 1-1/2 cups uncooked basmati rice no other types of rice work! See note 2
• 1-1/3 cups chicken stock see note 3
• 2 tablespoons soy sauce not reduced-sodium
• 3 tablespoons olive oil divided
• 2 teaspoons ginger paste see note 4
• 2 teaspoons minced garlic
• 1 (12-ounce) package frozen edamame
• 1 cup frozen corn
• 2-1/2 cups diced cooked chicken like rotisserie
• 1/2 cup loosely packed fresh cilantro
• 1 tablespoon jalapeño coarsely chopped, without seeds or ribs; see note 5
• 3 limes divided
• Optional toppings see note 6
• Salt to taste

Instructions

• Preheat your oven to 400°F (200°C). Generously spray a glass or ceramic (not metal) 9×13-inch baking pan with cooking spray. Without shaking the can, carefully open the coconut milk and remove 1/3 cup of the thick coconut milk solids (the creamy part that rises to the top) and transfer it to a small blender or food processor. Pour the remaining liquid coconut milk into your prepared 9×13-inch baking pan.
• Into the pan with the coconut milk, add the uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon of olive oil, ginger paste, minced garlic, a pinch of salt (about 1/2 teaspoon), the entire package of unthawed frozen edamame, and the unthawed frozen corn. Stir all ingredients thoroughly with a wooden spoon until well combined. Spread the mixture into an even layer in the pan and cover it tightly with aluminum foil. Bake for 40 minutes. After 40 minutes, remove the foil and continue baking for another 15 minutes.
• While the rice is baking, prepare your chicken and the sauce. Shred or chop the cooked chicken into small, bite-sized pieces. For the sauce, combine the reserved 1/3 cup of coconut milk solids, the remaining 2 tablespoons of olive oil, fresh cilantro (stems and leaves), chopped jalapeño, 1 teaspoon of lime zest, 3 tablespoons of fresh lime juice, and salt to taste (about 1/4 teaspoon) in the blender or food processor. Blend until just combined and the cilantro is broken down into small flecks; be careful not to over-blend. Transfer the sauce to a small bowl and place it in the fridge until ready to use.
• Once the dish has baked uncovered for 15 minutes, carefully remove it from the oven. Do not stir the rice at this stage. Evenly sprinkle the shredded cooked chicken over the entire dish. Drizzle 1 teaspoon of fresh lime zest and 2 tablespoons of fresh lime juice over the chicken and rice. Cover the dish again tightly with foil. Allow it to stand at room temperature for 10 minutes; this resting period is crucial for the rice to finish steaming and become perfectly fluffy.
• After the 10-minute resting period, gently mix everything together with a spoon or spatula, and lightly fluff the rice with a fork. Serve generous portions on individual plates. Drizzle each serving generously with the prepared coconut-cilantro sauce. Enjoy your delicious one-pan Coconut Chicken and Rice!

Recipe Notes

Note 1: For the best results, I highly recommend using Imperial Kitchen’s full-fat coconut milk. Crucially, do not shake the can before opening; we want to separate and scoop out the thick cream that rises to the top for the sauce. If your can does not have a distinct layer of separated cream, the sauce will simply be a little thinner, but still delicious.

Note 2: I extensively tested this recipe with various types of rice, and only basmati rice consistently yielded the desired fluffy and evenly cooked texture. Other grains of rice resulted in textures ranging from very mushy to unpleasantly unevenly cooked.

Note 3: The choice of chicken stock significantly impacts the overall flavor of this dish. Use a good quality, full-bodied chicken stock (not low-sodium) for a richer taste. Swanson’s stock is my preferred choice for its consistent flavor.

Note 4: If you prefer using fresh ginger and garlic instead of pastes, simply grate fresh ginger root and individual garlic cloves with a microplane directly into the dish. No prior preparation or sautéing is necessary.

Note 5: When preparing the jalapeño, make sure to coarsely chop it and remove the seeds and ribs to control the heat level. Measure to ensure you have approximately 1 tablespoon.

Note 6: Optional toppings to enhance your dish include thinly sliced Persian cucumber, ripe avocado cubes, additional fresh cilantro, and/or extra lime wedges for squeezing.

Storage: For optimal freshness, store any leftover rice and vegetables separately from the cooked chicken in airtight containers in the refrigerator for up to 3 days. The rice mixture can also be frozen for longer storage. When reheating, add a splash of coconut milk or chicken stock to maintain its creamy consistency.

Nutrition

Serving: 1serving |
Calories: 418kcal |
Carbohydrates: 27.9g |
Protein: 27.1g |
Fat: 23.4g |
Cholesterol: 45.3mg |
Sodium: 273.5mg |
Fiber: 4.1g |
Sugar: 4.6g

Nutrition information is automatically calculated and should be used as an approximation.

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