Delicious Sticky Coconut Rice Pot

Everything comes together right in a single pot—juicy chicken thighs, light and sticky jasmine rice, all swimming in creamy coconut milk with a pop of lime. This meal is exactly what you want when it’s cold out, but it can still impress you and your guests at a dinner party. And yes, cleanup is a breeze since you only use one dish.

When I first put this dish together, the flavors were so much better after chilling overnight. Now I always double up so I know I’ll have some left for the next day!

Dreamy Ingredients

• Cilantro, chopped: Sprinkle this at the end for a hit of freshness. Use mostly the leaves for the nicest texture.
• Toasted coconut flakes: Toss these on top right before you eat to add crunch and a delicious tropical smell. Toast just enough for a golden color.
• Chicken thighs: You want them with the skin still on for the richest flavor and juicy meat.
• Fish sauce: It brings loads of savory umami, evening out sweet and tangy parts. Good brands (like Red Boat) really stand out.
• Full-fat coconut milk: Makes the rice super creamy. Give the can a good shake before you open it so it blends smoothly.
• Jasmine rice: You’ll get that classic sticky, floral bite from these grains. Always use the freshest package you can find.
• Chicken broth: Adds more depth to all the savory flavors. Opt for low-sodium so you can control the saltiness.
• Salt and black pepper: Punches up all the other tastes. Remember to taste before you season.
• Ground coriander: Freshly ground seeds are best for this citrus brightness.
• Ground ginger: A sprinkle adds a little warmth—either fresh or dried works.
• Ground turmeric: Brings a lovely golden color and earthy flavor. Buy it in smaller jars so it stays fresh.
• Vegetable oil: Searing chicken works best with a neutral oil—canola or grapeseed do the job.
• Brown sugar: A touch of dark brown sugar softens any sharp notes and gives a little caramel depth.
• Fresh lime juice: Gives the dish brightness and acidity. Roll the lime before cutting to get more juice out.

Simple How-To Guide

Dive in with Garnishes:

When it’s ready, toss chopped cilantro and a generous sprinkle of toasted coconut flakes on top. Bright colors, lots of crunch, crazy good flavor. Dish it up hot and eat right out of the pot.

Shred and Put Chicken Back:

Scoop chicken from the pot with tongs. Use a fork to fluff the rice, making sure all the grains soak up that scrumptious sauce. Shred or chop the chicken, toss it into the pot, and mix so everything gets joined together.

Let It Gently Bubble:

Pop on a tight lid, drop the heat to low, and let it go for about 25-30 minutes. You’ll know it’s done once the rice is tender and your chicken hits 165 degrees inside. Smell that coconut as it cooks!

Put Chicken into Rice:

Set the chicken thighs skin-up in the rice mixture. Press them so they’re nestled just under the surface. That’ll keep them juicy, but let those tops stay crispy.

Add Liquid Stuff and Mix-Ins:

Pour in coconut milk, then chicken broth, moving gently to blend. Scrape up any rice stuck on the bottom. Add the brown sugar, fish sauce, and lime juice, stirring until there’s no more sugar visible.

Toast Rice in Pot:

Drop the jasmine rice straight into the pot with the leftover chicken bits, stirring so the grains get coated. Two minutes is about right—you’ll sense a toasty smell and the rice will get a little golden. Don’t leave it long enough to burn.

Season and Move Chicken:

Sprinkle both sides of chicken with salt, pepper, ginger, coriander, and turmeric. It takes barely any time but makes a difference. After the chicken's browned, set the pieces aside.

Give Chicken a Sear:

Pour vegetable oil into a big pot over medium-high heat. Once it looks shiny, plop in the seasoned thighs and leave them alone—let them get a deep golden crust, about 5 minutes each side.

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Coconut milk is what makes this dish stand out—it turns ordinary rice into something amazing. I still smile thinking about the first time my mom let me toss toasted coconut over the finished bowl and how much she loved it.

Easy Storage Advice

Make sure your chicken and rice are completely cooled before they go into a sealed container. Pop them in the fridge for up to three days. For longer, pack flat into freezer bags and freeze up to two months. When reheating, add a splash of broth so it stays moist—either in the microwave or steamed on the stove.

Swap Ideas

If you’re out of jasmine rice, basmati or even short-grain work—just know the rice won’t be quite as sticky. No fish sauce? Use tamari or soy sauce if you want it mild or vegetarian. For a plant-based dinner, skip the chicken, add cubed tofu, and switch to vegetable broth.

Fun Ways to Serve

Dish up big piles in bowls and squeeze on fresh lime. Top with cooling cucumber slices. For extra crunch, add a sprinkle of roasted peanuts or cashews. Like it spicy? Drizzle on chili sambal or sriracha. This also goes really well with a simple green salad or some steamed veggies.

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Culture Bonus

This kind of sticky coconut rice is soul food across Southeast Asia. Think of dishes like Malaysian nasi lemak or Thai khao man gai—here, it's all about those homey flavors in one easy pot. The toasty coconut and sweet-smelling rice give you that big food market feeling or family get-together vibes.

Recipe FAQs

→ How do I get my rice to turn out extra sticky?

Pick jasmine rice and skip rinsing it. Let it cook gently with a lid on and sit after it’s done. That gives you the stickiest texture.

→ Can I swap out chicken thighs for something else?

Sure—use boneless breasts or tofu instead. Just watch the cooking time so nothing dries out or gets undercooked.

→ What’s so special about coconut milk in this dish?

It makes the rice creamy and adds a gentle sweetness. That mild coconut flavor brings extra depth and comfort to the meal.

→ How do I make things spicier?

Chop in some chili or shake in red pepper flakes when seasoning. You get to dial up the heat exactly how you like it.

→ Is this a good meal for prepping ahead?

Definitely! Chicken and rice keep nicely in the fridge and heat up fast. Great for lunches or speedy weeknight dinners.

→ Can I swap jasmine rice for basmati?

Basmati works if that’s all you have, though the final rice won’t be as sticky or aromatic. If you try it, tweak the liquid a bit to get it just right.