Best 3 Coconut Rice With Chicken Thighs Recipes

Indulge in the tantalizing flavors of Coconut Rice with Chicken Thighs, a culinary masterpiece that harmonizes the richness of coconut milk with tender chicken thighs, all nestled in a fragrant bed of fluffy rice. This delectable dish boasts a symphony of textures, from the crispy skin of the chicken to the soft and fluffy rice grains, all complemented by the creamy and aromatic coconut sauce. Additionally, discover irresistible variations to cater to diverse palates and dietary preferences, including a vegetarian option, a spicy version, and a gluten-free alternative. Embark on a culinary journey and savor the exotic delight of Coconut Rice with Chicken Thighs, a dish that promises to transport your taste buds to a tropical paradise.

Here are our top 3 tried and tested recipes!

STICKY COCONUT CHICKEN AND RICE

Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

One-Pan Coconut Curry Rice With Chicken and Vegetables image

Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.

Provided by Ali Slagle

Categories dinner, weekday, grains and rice, poultry, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (13-ounce) can full-fat coconut milk
1/4 cup red curry paste
3 tablespoons crunchy peanut butter
2 tablespoons fish sauce
4 garlic cloves, thinly sliced
Kosher salt and black pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
2 large carrots, peeled and thinly sliced (about 1 cup)
1 1/2 cups jasmine rice, rinsed
1 1/4 cups boiling water
1 head broccoli, thick stems discarded, florets separated (about 2 cups florets)
1 tablespoon lime juice

Steps:

Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

SPICED COCONUT CHICKEN AND RICE

Spiced Coconut Chicken and Rice image

This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.

Provided by Laurel Randolph

Categories Pressure Cooker Chicken Coconut Curry Rice Instant Pot

Yield Serves 4-5

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch slices
1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
3 medium garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 pounds bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
1/2 cup water
1 1/3 cups jasmine rice, rinsed
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1 1/2 teaspoons sugar
1 lime, halved (one half cut into wedges, for serving)

Steps:

Select Sauté on high heat on the Instant Pot and add the oil.
Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
Select Manual and cook for 13 minutes on high pressure.
When cooking is complete, use a quick release. Transfer the chicken to a platter.
Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
Meanwhile, remove the skin and bones from the chicken and discard.
When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
Variation
To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.

Tips:

Use a Dutch oven or large pot with a tight-fitting lid. This will help the rice cook evenly and prevent it from drying out.
Rinse the rice before cooking. This will remove the starch and help the rice cook evenly.
Use full-fat coconut milk. This will give the rice a richer flavor and creamier texture.
Add aromatics to the rice. This could include things like garlic, onion, ginger, and lemongrass. These will help to infuse the rice with flavor.
Cook the rice over low heat. This will help the rice cook evenly and prevent it from burning.
Let the rice rest for a few minutes before serving. This will allow the rice to absorb any excess liquid and fluff up.

Conclusion:

Coconut rice with chicken thighs is a delicious and easy-to-make dish that is perfect for a weeknight meal. The rice is cooked in coconut milk and flavored with aromatics, while the chicken thighs are browned and then simmered in the coconut milk. The result is a flavorful and creamy dish that is sure to please everyone at the table.