Here's a swoon-worthy dinner recipe for you - one pot coconut lime chicken and rice. Juicy browned chicken thighs nestled in a bed of fluffy, turmeric-spiced rice, infused with creamy coconut milk and bright lime zest. Packed with fragrant garlic, ginger, and fresh cilantro, this dish is a flavor explosion in every bite.
Chicken and rice dishes are the ultimate in cozy, satisfying comfort food, with countless variations celebrated around the world. From classics such as vibrant Spanish Arroz Con Pollo to exotic saffron-infused Persian Tachin Joojeh to the delicate family-friendly curry flavors of Ghanaian Jollof Rice, great chicken and rice dishes are treasures to be enjoyed again and again.
And now, this Coconut Lime Chicken and Rice! Inspired by a recent trip to Vietnam, where coconut milk curries with bursts of citrus and aromatics are a staple, I set out to create a chicken and rice dish that captured those amazing flavors.
The result? So incredibly delicious – my recipe testers were raving after just one bite! And when dinner is done, there's only one pot to clean.
How To Make One Pot Chicken and Rice
Start by gathering these ingredients.
Here's what you'll need
- Bone-in skin-on chicken thighs are perfect for this recipe - juicy, flavorful, and perfectly cooked in the same amount of time as the rice - 30 minutes in total.
- Onion, garlic, ginger - this aromatic trio creates a delicious flavor base for this dish.
- Basmati rice - long-grain basmati rice has a light, fluffy texture and a delicate nutty flavor that perfectly complements juicy, savory chicken.
- Coconut milk and chicken broth - unsweetened coconut milk creates a rich, creamy texture and a touch of sweetness, balanced by the savory chicken broth.
- Turmeric, red chili flakes, salt & black pepper: turmeric brings a warm, earthy flavor, while red chili flakes add a touch of heat. Feel free to adjust the amount of chili flakes depending on your spice preference.
- Honey - for just a touch of sweetness to balance those spicy red chili flakes.
- Cilantro - adding a burst of fresh zingy flavor, cilantro is used both for cooking and as a final garnish.
- Limes - zested and juiced, for brightness and tang!
Here's how to prep your ingredients
This recipes moves quickly once you start cooking so I recommend you have your mise en place before you begin. Chop the onions, garlic, ginger and cilantro. Zest and juice the limes. Measure out the rice, coconut milk and broth.
Now let's get cooking!
5 steps for one pot chicken and rice perfection!
- Browning: The secret tip is to sear the chicken, skin side down only. This creates crispy skin perfection without overcooking the chicken. Then, In the oven, both chicken and rice cook perfectly together in just 30 minutes for juicy chicken and fluffy rice, every time!
- Sautéing the aromatics: Add the onions to the pot and cook them for a few minutes, until they soften and become translucent. Toss in the ginger, garlic, turmeric, and chili flakes. Let these fragrant aromatics toast for a minute or so, until your kitchen smells amazing!
- Amping up the Flavor: Add the rice and the rest of the deliciousness: lime zest, half the lime juice, coconut milk, chicken broth, honey and half the cilantro. Give a good stir to combine everything, then bring the mixture to a boil.
- Baking: Now your work is done - the rest of the magic happens in the oven. Turn off the heat, nestle the chicken thighs back into the pot in a single layer, skin side up. Pop the uncovered pot into the oven and bake for 30 minutes.
- Resting: After baking, take the pot out of the oven, cover it, and let it sit for 10 minutes. This is another important step, which results in the rice steaming and fluffing up perfectly.
Brown the chicken, skin-side only. Transfer to a plate and sauté the aromatics.
Add the rest of the ingredients, bring to a boil, return the chicken to the pot and bake.
That's all there is to it! This delicious one pot meal is easy enough for a weeknight but I also would not hesitate to serve this to company - it's definitely dinner party worthy.
Finishing Touches
Just before serving, give this dish a final flourish. Drizzle with the remaining lime juice for a touch of brightness, then scatter the reserved chopped cilantro over the top for a fresh pop of color and flavor.
Serve this dish with plain yogurt and mango chutney on the side. The creamy yogurt and sweet-tart chutney are a delightful complement to the savory chicken and rice.
Enjoy this delicious one-pot chicken and rice!
What to Serve with Chicken and Rice
One of the things I love about this dish is you get a whole satisfying, flavor-packed dinner, all cooked in one pot. Just add a simple salad or a vegetable to round out the meal. Here are some side dish suggestions to go with the flavors and textures of this dish:
- Butter Lettuce Salad with Citrus Honey Vinaigrette
- The Best Simple Kale Salad
- Sautéed Spinach with Garlic
- Sautéed Snow Peas or Sugar Snap Peas drizzled with olive oil, seasoned with sea salt.
- Simple Steamed Green Beans drizzled with olive oil and seasoned with sea salt
I can't wait to hear what you think of this coconut lime chicken and rice! If you try it, I hope you'll come back to leave a star rating and a comment. I love hearing from you!
PrintRecipe
One Pot Coconut Lime Chicken and Rice
- Total Time: 1 hr
- Yield: 4-6 servings 1x
Description
(Watch the video below!) Made entirely in one pot, the chicken in this recipe is unfathomably juicy and the rice is fantastically delicious! The secret tip is to sear the chicken skin-side down only. This creates crispy perfection without overcooking the chicken. In the oven, both chicken and rice cook perfectly together in just 30 minutes – juicy chicken and fluffy rice, every single time!
Ingredients
- 1 tablespoon cooking oil (such as avocado, light olive or canola)
- 8 good sized chicken thighs, bone-in and skin-on, neatly trimmed of excess skin
- Kosher Salt
- Freshly ground black pepper
- 1 large yellow onion, chopped
- 4 large garlic cloves, minced (1 ½ tablespoons)
- 1 ½-inch hunk of ginger root, peeled and minced (1 ½ tablespoons)
- ½ teaspoon ground turmeric
- ½ teaspoon crushed red pepper flakes
- 8 ounces dry basmati rice (1 ½ cups)
- Zest and juice of 2 juicy limes (4 tablespoons lime juice), divided
- 1 cup coconut milk (from a 13 ½ ounce can), shaken well before opening
- 14 ounces chicken broth (1 ¾ cups)
- 1 tablespoon runny honey
- Leaves from a small bunch of cilantro (about ½ cup), chopped
- Mango chutney, for serving
- Plain yogurt, for serving
Instructions
Equipment: Shallow Dutch Oven or Cast Iron Skillet (at least 12 inches in diameter)
- Preheat oven to 375ºF and arrange an oven rack in the center position.
- Season chicken on both sides with salt (½ teaspoon) and black pepper (¼ teaspoon)
- Heat oil over medium-high and fry the chicken thighs skin side down, 4 at a time, for 2-3 minutes, until light golden brown. Transfer to a plate.
- Sauté onions in same pan until tender and translucent, 4 minutes or so. Add garlic, ginger, turmeric and pepper flakes and cook, stirring, for 2 minutes.
- Add rice, lime zest, half the lime juice (2 tablespoons), ½ teaspoon salt, ⅛ teaspoon black pepper, coconut milk (1 cup) and chicken broth (1 ¾ cups), honey (1 tablespoon) and half the cilantro. Bring to a boil, stirring to combine, and then turn off the heat.
- Return chicken to the pan skin side up, arranged in a single layer. Cook in the oven, uncovered, for 30 minutes. Remove from the oven, cover pot with a lid or foil and rest for 10 minutes.
- Uncover pot and drizzle remaining lime juice (2 tablespoons) over the chicken and rice. Garnish with remaining chopped cilantro and serve, offering chutney and yogurt on the side.
Notes
Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dinner
- Method: Bake
- Cuisine: Asian fusion
Kendra Davis
I accidentally bought boneless, skinless thighs. Should I adjust the cook time?
Lisa Goldfinger
Yes - I would reduce the cooking time by 5-10 minutes. Also, maybe just sear them on one side for a minute or so. Then add them to the pot, seared side up. I hope you enjoy this dish - I'd love to know how it turns out with boneless thighs.
Sheryl Rosner
I made this for a dinner party last night and it was fantastic! Flavors in the rice were perfect and chicken was tender and juicy!
Lisa Goldfinger
I'm so glad you enjoyed this dish Sheryl!
Loni g
I can’t wait to try this recipe! Looks amazing.
Lisa Goldfinger
I hope you enjoy! Please report back.