Coconut chicken and rice is one of those dinners that really earns its place on my regular rotation. It’s nourishing and creamy, with juicy chicken and perfectly tender rice, and everything cooks together in a single pot. This winning recipe is on the table in 45 minutes start to finish, so it’s properly achievable for a weeknight.
The flavors here take their cues from Southeast Asian cooking. Ginger, garlic and full-fat coconut milk form the base, and bell pepper adds color and sweetness. Cashews, scallions and cilantro (coriander) go in at the end for crunch and freshness, and the result tastes like it took hours.
This recipe is a riff on my baked chicken and rice, swapping the classic garlic butter base for a coconut milk and ginger version. If you love that recipe, you’ll love this one too.
You can make this dish in a regular oven or a combi steam oven. If you’re using a conventional oven, cover the dish well with foil or a heavy lid during cooking, and you may need to increase the cooking time by 5-10 minutes to ensure the chicken and rice cooks through properly.
The most awesome delicious chicken and coconut rice. The fussy family loved it. Try this dish!
– Lisa
Why does this coconut chicken and rice work so well in a steam oven?
One pot chicken coconut rice has one main challenge: getting the chicken juicy and the rice perfectly cooked at the same time.
Cooked in combi steam, the humid environment keeps the chicken moist throughout baking. The rice cooks evenly and stays fluffy rather than gluey, and both are ready at the same time. You don’t need to cover the pan, stir halfway through, or worry about anything drying out.
The result is restaurant-quality coconut chicken rice from a single pan with minimal effort.
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Coconut chicken and rice: ingredients and substitutions
See the recipe card further down for full method and ingredient quantities.
Chicken thighs: Boneless, skinless thighs work best here. They stay juicy and tender without any fuss. Bone-in, skin-on thighs also work — the baking time increases to around 40 minutes. Chicken breast is not recommended; it tends to dry out before the rice is done.
Coconut milk: Use full-fat canned coconut milk. Light coconut milk will give you a thinner, less creamy result. One 13.5oz can is exactly the right amount.
Chicken stock: Combines with the coconut milk as the cooking liquid for the rice. Low-sodium stock lets you control the seasoning.
Rice: Medium grain white rice is the best choice here — more on this below. Rinse it well before using. This helps the grains cook separately rather than clumping.
Ginger and garlic: Fresh is best. Grated ginger and minced garlic form the aromatic base of the dish.
Bell pepper: Red or yellow, diced. Adds color, sweetness and texture. See the variations section for other vegetable options.
Cashews: Roasted, scattered on at the end. They add crunch and a richness that works beautifully with the coconut.
Scallions and cilantro (coriander): Fresh garnishes that lift the whole dish. Add them right before serving.
Oil: Vegetable or olive oil for browning the chicken.
What kind of rice goes with coconut chicken?
Medium grain white rice is the ideal choice for this chicken rice and coconut milk. It absorbs the cooking liquid well and cooks to a soft, slightly sticky texture that clings to the coconut sauce. This is exactly what you want.
Short grain sushi-style rice also works. It gives a stickier result, which I like, though it divides opinion in my household!
Long grain white rice varieties work too. Jasmine rice is the best option if you use a long grain rice; its fragrance complements the ginger and coconut flavors well. Standard long grain white rice also works. Basmati is ok but not my first choice; the flavor profile doesn’t fit as naturally.
Brown rice is possible but requires adjustments. Add at least an extra ½ cup of liquid and extend the cooking time to 40–45 minutes. Start the rice and liquid in the oven for 10–15 minutes before adding the chicken. This prevents the chicken from over-cooking before the rice is done.
Coconut chicken and rice variations
More vegetables: Sliced carrot, broccoli, zucchini (courgette) and diced pumpkin (winter squash) all work well alongside the bell pepper. Keep pieces no larger than ½ inch (1¼cm) so they cook in the given time. Spiced version: Add 1 teaspoon of curry powder or a tablespoon of red curry paste to the ginger and garlic. This deepens the flavor considerably without adding much work. Lemongrass and lime: Add a bruised lemongrass stalk to the liquid before baking and finish with a squeeze of lime juice. Remove the lemongrass before serving. Chili heat: Add a sliced fresh chili or a generous pinch of red pepper flakes with the ginger and garlic. My husband considers this non-negotiable. Swap the nuts: Toasted peanuts or sliced almonds work well in place of cashews.
How to make coconut chicken rice
View, save and print the recipe card further down in this post; read on for the visual walk-through.
Season the chicken thighs with salt. Heat oil in a large ovenproof casserole or Dutch oven over medium heat. Brown the chicken in batches — don’t overcrowd the pan. You want good color on both sides. Transfer to a plate and set aside.
Pour in the chicken stock and coconut milk. Stir to scrape up any browned bits from the bottom of the pan — these add flavor. Add the bell pepper and black pepper. Stir to combine, then arrange the browned chicken thighs on top. Add any resting juices from the plate.
Add the ginger and garlic to the same pan. Stir for about 30 seconds until fragrant. Add the rinsed rice and stir to coat it in the oil. This helps keep the grains separate during cooking.
Transfer to the oven and bake uncovered at 375°F (190°C) combi steam until the liquid is absorbed, the rice is tender and the chicken is cooked through. Check after 25 minutes — most ovens will take 25–30 minutes depending on the rice variety used.
Scatter over the roasted cashews, sliced scallions and chopped cilantro (coriander). Serve immediately, straight from the pan.
Tips for success
Rinse the rice well before using to remove excess starch. It makes a real difference to the final texture as rinsed rice cooks into separate, fluffy grains rather than a stodgy mass.
Brown the chicken properly. Don’t rush this step. Good color on the outside adds flavor to the whole dish. Browning in batches prevents steaming, which gives you pale, soft skin rather than the golden exterior you’re after.
Don’t stir once the dish goes into the oven. Let the rice steam undisturbed; stirring disrupts the cooking and can make the rice gluey.
Serving suggestions
Serve this coconut chicken and rice straight from the pot in warmed bowls. It doesn’t need anything else, though a simple green salad alongside keeps things fresh and light.
If you really want to add something, a drizzle of chili sauce or sriracha is easy and a great match. It adds heat and cuts through the richness of the coconut. A squeeze of fresh lime juice over the finished dish is another good addition.
Leftovers keep well in the fridge for up to three days. Reheat with a splash of water or stock to loosen the rice. The steam oven is ideal for this — a few minutes at a low temperature with a touch of steam brings it back beautifully.
This is one of those recipes that genuinely becomes a household staple. It’s fast, it’s easy, and it never fails to please. I hope it earns a place in your regular dinner rotation too.
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One Pot Chicken and Rice with Coconut Milk
Ingredients
- 1½ lb chicken thighs skinless, boneless, each thigh cut in half
- 1 tsp fine salt or 2 tsp kosher salt
- 2 Tbsp vegetable oil or olive oil
- 1 inch fresh ginger a thumb-sized piece, grated
- 2 cloves garlic minced
- 1½ cups medium grain white rice or short grain rice, rinsed until water runs clear
- 1¾ cups chicken stock or broth
- 1 can coconut milk 1 x 13.5 ounce can; full-fat
- ½ tsp black pepper
- 1 bell pepper red or yellow; diced into ½in pieces
- ½ cup cashew nuts roasted (you can coarsely chop but I like them whole)
- 3 scallions green and white parts, finely sliced
- 1/2 bunch cilantro coriander, chopped (optional), about 1/3 cup chopped volume
Instructions
- Heat oven to Combi Steam, 375°F/190°C. If your oven has variable steam settings, choose 60%. If not, don't worry! Just select combi steam at the correct temperature and the oven will work out the humidity. Season the chicken with salt.1½ lb chicken thighs, 1 tsp fine salt
- Heat the oil in a large heatproof casserole dish over medium heat. Brown the chicken in batches so you don't overcrowd the pan, until it's browned on both sides. Transfer to a plate, leaving behind any oil.2 Tbsp vegetable oil
- Add the ginger and the garlic to the dish and stir until fragrant, about 30 seconds. Add rice and stir until it's coated in the leftover oil from browning the chicken, then mix in stock, coconut milk, pepper and bell pepper. Stir to scrape up any browned bits from the bottom of the pot. Arrange the chicken on top and add any juices from the plate.1 inch fresh ginger, 2 cloves garlic, 1½ cups medium grain white rice, 1¾ cups chicken stock, 1 can coconut milk, ½ tsp black pepper, 1 bell pepper
- Bake, uncovered, until all the liquid is absorbed, at which point the rice will be tender and chicken cooked through. Check after 25 minutes; mine took closer to 30 but it will depend on your rice.
- Scatter the finished dish with the cashews, sliced scallions and cilantro/coriander, and serve immediately.½ cup cashew nuts, 3 scallions, 1/2 bunch cilantro
Notes
- This dish will also work with bone in, skin-on chicken thighs. The baking step will take around 40 minutes instead of 25-30. If you’re worried about the rice overcooking in that time, give the chicken a 10 minute blast in the oven, skin side up, directly after browning. Then remove it to a plate and proceed with the ginger/garlic and the rest of the recipe as written.Â
- I have also made this recipe with long grain rice. Cooking time remained the same and the rice cooked into more distinct grains. Although I prefer the shorter grain varieties here, either will work.Â
- Feel free to add different or more vegetables along with the bell pepper. Sliced carrot is great, as is broccoli, zucchini and pumpkin (if you use pumpkin, dice it into pieces no bigger than 1/2 inch/1 1/4 cm, so it cooks in the given time).
Nutrition
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4 Responses
Made last night, quite good!! Very easy.
As others have said, this is so easy & absolutely delicious! I did it on circoroast (Neff) with steam & didn’t bother to brown the chicken first. It was a little pale but well cooked. Will definitely make this again, thanks, Emily.
The most awesome delicious chicken and coconut rice. The fussy family loved it. Took 30 mins in the Neff. Try this dish!
Made this last night, absolutely delicious, will definitely make again but will add more veg.
Recipe as always was easy to follow
For info I have a Siemens studio line full steam oven and cooked on medium steam.