Coconut Chicken and Rice is the easiest dump-and-go meal. Cook rice and veggies in a creamy coconut milk broth, then top with rotisserie chicken and a coconut cilantro sauce.
author’s note
My Secret To A Stress Free Weeknight Dinner!
This Coconut Chicken and Rice took so many tests that I lost count. I’d usually move on when a recipe fights me this hard, but something about creamy coconut rice baking right in the oven with zero fuss kept pulling me back. And honestly, I’m so glad I stuck with it.
I pulled a lot from my herb rice and pesto rice recipes and decided to stick with basmati rice since it never fails me when baked. After a bit, I finally nailed it, and it was worth every round of testing.
This is the life-saver kind of meal I reach for when the evening is not going to plan and all I want is dinner to cook itself. Everything bakes in one pan. No sautéing, stovetop, or babysitting. And the sauce? Only five ingredients, blends in seconds, and uses ingredients you already have out.
Coconut Chicken and Rice Ingredients
| Ingredient | Swaps or Notes |
|---|---|
| Basmati Rice | Only rice that cooks right in this dish. No good swap. If you don’t have basmati, I don’t recommend making this recipe. |
| Canned Full-Fat Coconut Milk | Use canned, full-fat only. Avoid refrigerated coconut milk, lite coconut milk, cream of coconut, and coconut cream. I like Imperial Kitchen. |
| Chicken Stock | Brings big flavor. I use Swanson’s, but any good stock works. |
| Soy Sauce | Use regular soy sauce for the right salt and flavor. Skip low-sodium. I prefer Kikkoman’s. |
Shortcuts
Here are the quick shortcuts I use in this Coconut Chicken and Rice recipe.
- For garlic and ginger, I use Dorot cubes from the freezer. You can also use refrigerated garlic paste or minced garlic. If using fresh, just grate it right into the pan.
- Rotisserie chicken is a big time saver, and buying it already shredded makes this even quicker.
- Frozen veggies keep things hands-off. I use frozen corn and edamame for easy flavor with zero chopping.
Coconut Chicken and Rice Sauce Tips
- Coconut milk: Don’t shake the can. Scoop the thick cream from the top for a thicker sauce. If it’s not separated, that’s fine—the sauce will just be a bit thinner.
- Cilantro: Use stems and leaves. Twist off about half a large bunch and loosely pack.
- Blending: Don’t overblend. Stop as soon as the cilantro breaks down.
- Adjust to taste: Too tangy? Add a little sugar or honey. Too sweet? Add a pinch of salt.
Coconut Chicken and Rice Tips
- Don’t rush: The bake is mostly hands off. Rushing can lead to uneven or mushy rice.
- Let it rest: The rice needs time to steam and finish cooking. Let it stand before serving. This is a great time to warm the chicken.
Quick Tip
This Coconut Chicken and Rice is a quick, life-saver recipe, but if you have an extra minute, I highly recommend making this Asian Cucumber Salad — it makes the BEST side/topping!
More Recipes Using Coconut Milk:
Soups And Stews
Sweet Potato Coconut Curry Soup
Dinner
Teriyaki Chicken Skewers
Dinner
Coconut Curry Chicken
Coconut Chicken and Rice
Video
Equipment
- 9 x 13-inch baking pan glass or ceramic (not metal)
- Blender or food processor
Ingredients
- 1 (13.66-ounce) can coconut milk divided, see note 1
- 1-1/2 cups uncooked basmati rice no other types of rice work! See note 2
- 1-1/3 cups chicken stock see note 3
- 2 tablespoons soy sauce not reduced-sodium
- 3 tablespoons olive oil divided
- 2 teaspoons ginger paste see note 4
- 2 teaspoons minced garlic
- 1 (12-ounce) package frozen edamame
- 1 cup frozen corn
- 2-1/2 cups diced cooked chicken like rotisserie
- 1/2 cup loosely packed fresh cilantro
- 1 tablespoon jalapeño see note 5
- 3 limes divided
- Optional toppings see note 6
Instructions
- Preheat oven to 400°F. Generously spray a glass or ceramic (not metal) 9×13-inch pan. Without shaking it, open the can of coconut milk and remove 1/3 cup of the coconut milk solids and put into a small blender or food processor. Pour the remaining coconut milk into the prepared 9×13-inch pan.
- Right into the pan with the coconut milk, add the uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon olive oil, ginger, garlic, salt (I add 1/2 teaspoon) entire package of unthawed edamame, and unthawed frozen corn. Stir with a wooden spoon until ingredients are incorporated. Spread in an even layer and cover tightly with foil. Bake for 40 minutes. After 40 minutes, remove the foil and bake 15 more minutes.
- Meanwhile, shred/chop chicken into small pieces and make the sauce by blending together the 1/3 cup coconut milk, remaining 2 tablespoons olive oil, the cilantro, jalapeno, 1 teaspoon lime zest, 3 tablespoons lime juice, and salt to taste (I add 1/4 teaspoon). Blend until just combined and cilantro is broken down (don’t over-blend) and place in the fridge until ready to use.
- Once dish has baked for 15 minutes without the foil, remove from oven. Don’t stir. Sprinkle the chicken over everything and drizzle 1 teaspoon lime zest and 2 tablespoons lime juice over everything. Cover dish again with foil. Let stand at room temperature for 10 minutes.
- After 10 minutes, gently mix everything together and lightly fluff rice with a fork. Serve on plates and generously drizzle sauce over everything on individual plates.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was AMAZING!!!
I must admit that some of the ingredients seemed like a weird combo, but I wanted to try out something different so I made it. I am so glad I did. My whole family loved it!!!
The only subs I made was, I used peas instead of edamame, and I used Serrano peppers instead of jalapeño, I already had the Serrano peppers on hand. And it was fabulous!!
Delish! I’m so thrilled this was a hit! Thanks Steph!
Delicious! The whole family including my young kids enjoyed it. In order to halve the recipe I used a smaller Pyrex (7.5×11 inches). With all the required liquids and rice at half measurements, the dish was finished cooking after the first 40 minutes, so I added a small splash of extra broth before adding the chicken and skipped the extra 15 minutes with the foil off.
The crema really made the dish – I added a 1/4 avocado to thicken it since my coconut milk didn’t have any solids.
Yay! I’m so happy to hear this coconut chicken and rice was a hit! Thanks so much for sharing your experience!
This Coconut Chicken and Rice recipe looks absolutely delicious! I love how creamy and flavorful the coconut milk makes the dish. Can’t wait to try this for dinner! Thanks, Chelsea, for such a great recipe!
This Coconut Chicken and Rice looks absolutely delicious! I love how creamy the coconut milk makes the dish. Can’t wait to try this recipe for dinner this week. Thanks for sharing!
Yay! So happy to hear this! Thanks Reje!
making this now. Are there 3 T lime juice in sauce and 3 T over chicken? same with the zest?
thanks
3 tbsp plus 1 tsp zest in sauce and 2 tbsp plus 1 tsp zest over chicken!
This was such a great meal! Not only was it easy but it tastes great, especially with the sauce! Thanks!
I am so happy to hear! Thanks! 🙂
Absolutely delicious!! What an interesting and amazing combo! I’m making it for dinner a second time tonight!
So happy to hear that!! Thank you Gina 🙂
As your Dad I have to thank you for the wonderful recipe! Thank you for persisting with your experimentation or as you call it, “trial and error.” It is worth it!
So happy you enjoyed this recipe 🙂