Asian recipes/ Chicken/ Dinner/ One-pot recipes/ Oven dishes/ Quick & Easy/ Vegetables

One Pot Coconut Chicken Rice

6 February 2024

I LOOOOVE one pot dishes: you can tidy up the kitchen while it’s cooking and hardly any washing up afterwards. My kind of cooking! Not only is this recipe easy, it’s absolutely delicious. The rice is cooked in the chicken stock and coconut milk, so it’s creamy and fluffy at the same time. Don’t let the simple ingredients deceive you: lime zest and juice, ginger, Thai green chilis, garlic, shallots, spring onions and koriander are all you need to get tons of flavour.

Recipe inspired by @kalejunkie

One Pot Coconut ice Chicken Rice

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Dinner Asian, Thai
By Saffron & Kale Junkie Serves: 2-3
Prep Time: 5 minutes Cooking Time: 50 minutes Total Time: 55 minutes of which 40 in the oven


  • Chicken:⁣
  • 3 - 4 chicken thighs, skin on
  • Zest of 1 lime
  • Good mount of Pepper & Salt
  • 1 tbsp vegetable oil
  • Rice:⁣
  • 1 tbsp vegetable oil
  • 1 medium shallot, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3-4 cm fresh ginger, grated (or 2 tsp ginger)⁣
  • 2-3 Thai green chilis, thinly sliced⁣
  • 1 cup jasmine rice, rinsed⁣
  • 4 Spring onions, roughly chopped
  • Juice of 1 lime
  • 1/2 cup chicken stock
  • 250 ml full fat coconut milk⁣
  • 1 tbs fish sauce⁣ (more to taste)
  • Big handful koriander, roughly chopped
  • 250 g point cabbage, roughly chopped (optional, see notes)
  • To serve
  • Red chilis, finely sliced
  • Extra koriander leaves
  • Lime slices



Preheat the oven to 190°C.


Pat the chicken dry and season well with pepper, salt and lime zest, massage it into the meat. Heat the oil in a large (ovenproof) skillet and add the chicken skin side down. Leave it without moving it for 6-7 minutes until golden and crispy. Transfer to a plate and set aside.


In the same pan heat some more oil and add the shallots, ginger, garlic and chili’s and sauté until softened and fragrant, ± 2 minutes. Add the rice and spring onions and stir to coat the rice with the rest of the ingredients. Toast the rice for 3-4 minutes.


Add the chicken stock, coconut milk, lime juice and fish sauce, stir and bring to a simmer. Add the sliced cabbage and mix well.


Place the chicken back on top of the rice, skin side up.


Cover the skillet with a lid (ovenproof) or aluminium foil and bake for 25 minutes. Uncover and cook for another 10-15 minutes until the chicken is cooked and the skin is nice and crispy.


Fluff up the rice with a fork and serve with extra chilis, koriander and a squeeze of lime. Enjoy!


Whenever I can I like to add extra vegetables to a dish, I still had some cabbage in the freezer, but you could mix around with this: snow peas, broccoli, courgette, sugar snaps, bimi, peppers. Whatever you have at hand and tickles your fancy!

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