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a top down view of a white casserole dish with cooked rice, chicken thighs and bell peppers, topped with cashew nuts and scallions
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4.20 from 10 votes

One Pot Chicken and Rice with Coconut Milk

One pot coconut chicken and rice is a dream dinner. Made in the steam oven, it cooks fast and the chicken stays juicy and tender, while fragrant rice and vegetables underneath are steamed to perfection.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian, Australian
Keyword: baked chicken and rice, one pot chicken, one pot chicken and rice, rice with coconut milk
Servings: 6
Calories: 355kcal

Ingredients

  • 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
  • cups medium grain white rice or short grain rice, rinsed until water runs clear
  • 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

  1. 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. 
  2. 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. 
  3. 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

Calories: 355kcal | Carbohydrates: 10g | Protein: 27g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 601mg | Potassium: 635mg | Fiber: 1g | Sugar: 3g | Vitamin A: 756IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 4mg