One Pot Chicken and Coconut Rice
A comforting one‑pot dinner that blends fragrant basmati rice with creamy coconut milk, fresh vegetables, and tender chicken. Aromatic thyme, curry powder, and a hint of habanero heat make it a satisfying meal for the whole family.
Recipe by RemmyTheFirst I Home Cook & Food Enthusiast· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 cup basmati rice
- 1 can coconut milk
- 1 cup chicken broth
- to taste oil
- 1/2 cup onion
- 3 clove garlic
- 1 bell pepper
- 1 tomato
- 1 habanero pepper
- 1 tbsp tomato paste
- to taste curry powder
- to taste thyme
- optional shrimp
- for garnish spring onions
Chicken Marinade
- 4 chicken thigh
- 4 chicken drumstick
- to taste paprika
- to taste garlic powder
- to taste onion powder
- to taste black pepper
- to taste chili pepper
- to taste salt
- to taste chicken seasoning
Instructions
- 1Combine paprika, garlic powder, onion powder, black pepper, chili pepper, salt, and chicken seasoning in a bowl; coat the chicken thighs and drumsticks thoroughly and set aside to marinate (about 10 minutes).
- 2Dice the onion, bell pepper, tomato, garlic, and habanero pepper; set the vegetables aside.
- 3Heat enough oil in a large, deep skillet or pot over medium‑high heat to shallow‑fry the chicken pieces.
- 4Place the marinated chicken thighs and drumsticks in the hot oil and fry on both sides until golden brown and crisp, but not fully cooked through; remove and set aside.
- 5Drain excess oil, leaving about 2–3 tablespoons in the pot for the rice base.
- 6Add the diced onion to the pot and sauté over medium heat until softened and fragrant, about 3 minutes.
- 7Stir in the bell pepper, tomato, minced garlic, and diced habanero; cook for another 2–3 minutes until the vegetables begin to soften.
- 8Mix in 1 tablespoon of tomato paste and sauté for 1–2 minutes to deepen the flavor.
- 9Season the vegetable mixture with chicken seasoning, thyme, curry powder, and any additional spices you like; stir well to combine.
- 10Add the washed basmati rice to the pot and stir‑fry for 2 minutes, allowing each grain to coat with the seasoned oil and absorb the aromatics.
- 11Pour in the coconut milk, stirring thoroughly to combine with the rice and vegetables.
- 12Add the chicken broth, stir gently, and taste the liquid; adjust seasoning with salt or extra chicken seasoning if needed.
- 13Bring the mixture to a gentle simmer, then reduce the heat to medium‑low.
- 14Return the partially cooked chicken pieces (and optional shrimp, if using) to the pot, nestling them into the rice.
- 15Cover the pot tightly and cook for 15–20 minutes, or until the rice is tender, the liquid is fully absorbed, and the chicken is cooked through; stir occasionally to prevent sticking.
- 16Turn off the heat and let the pot sit, covered, for 5 minutes to allow the steam to finish cooking the rice.
- 17Fluff the rice gently with a fork, garnish with sliced spring onions, and serve warm.
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Frequently asked questions
- How long does it take to make One Pot Chicken and Coconut Rice?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this One Pot Chicken and Coconut Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One Pot Chicken and Coconut Rice recipe come from?
- It was shared by RemmyTheFirst I Home Cook & Food Enthusiast on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.