Sticky Coconut Rice Pot (Print Version)
Chicken and coconut rice simmered together in one pan for a flavorful, comforting meal with a bit of cozy flair.
# Ingredients:
→ Main
01 -
2 tablespoons fresh lime juice
02 -
1 tablespoon fish sauce
03 -
2 tablespoons light brown sugar
04 -
350 millilitres chicken broth
05 -
400 millilitres full-fat coconut milk
06 -
350 grams jasmine rice, rinsed
07 -
1/4 teaspoon ground turmeric
08 -
1/2 teaspoon ground coriander
09 -
1/2 teaspoon ground ginger
10 -
1/2 teaspoon ground black pepper
11 -
1 teaspoon fine sea salt
12 -
800 grams chicken thighs, bone-in, skin-on
13 -
1 tablespoon vegetable oil
→ Garnish
14 -
20 grams fresh cilantro, chopped
15 -
30 grams toasted coconut flakes
# Steps:
01 -
Right before digging in, sprinkle on the cilantro and toasted coconut flakes.
02 -
Use a knife or just pull the cooked chicken apart and throw it back in with the rice. Give everything a good mix.
03 -
Take a fork and fluff up the coconut rice to loosen up the grains.
04 -
Lift the chicken out and let it chill on a plate for a second.
05 -
Pop the lid on tight, turn the heat down low, and let everything cook for 25 to 30 minutes. The rice should be soft, and the chicken all done.
06 -
Sit the browned chicken thighs, skin up, right into the pot with the rice and liquids.
07 -
Toss in the brown sugar, fish sauce, and lime juice. Make sure the sugar melts into the mix.
08 -
Pour in the coconut milk and then the chicken broth, scraping any bits off the bottom as you stir.
09 -
Throw your rinsed jasmine rice in and stir for a couple minutes so it soaks up all those leftover flavors.
10 -
Drop the chicken in the hot pot and get each side golden, about 5 minutes per side. Take the chicken out and set it aside.
11 -
Rub the chicken with sea salt, pepper, ginger, coriander, and turmeric so it's coated all over.
12 -
Heat up the veggie oil in a big, sturdy pot over medium-high.
# Notes:
01 -
Get your chicken really browned for a deeper taste.
02 -
Go for full-fat coconut milk if you want it extra creamy.
03 -
Want it fiery? Just add chopped chili or some red pepper flakes to your spices.
04 -
Basmati works in place of jasmine, but the feel will be different.
05 -
To make it vegan, swap out chicken for tofu or veggies and use veggie stock instead.