Coconut Chicken and Rice

5 from 6 votes

Coconut Chicken and Rice is the ultimate easy meal—just toss uncooked rice and veggies in a pan, let them cook in a creamy coconut broth, then top with rotisserie chicken and a coconut-cilantro sauce. So simple, so delicious!

Prep Time15

Cook Time55

Resting Time10

Total Time1 20

Course: Dinner

Cuisine: Healthy

Keyword: Coconut Chicken and Rice

Servings: servings

Author: Chelsea Lords

Cost: $10.46

Equipment

9 x 13-inch baking pan glass or ceramic (not metal)
Blender or food processor
Aluminum foil

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

US - Metric

Instructions

Preheat oven to 400°F. Generously spray a glass or ceramic (not metal) 9x13-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 9x13-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.

Video

Notes

Note 1: I recommend Imperial Kitchen’s coconut milk. Be sure to not shake it up to combine—we want to pull out the cream for the sauce. If there is no separated cream from liquid in your can, it’s okay, the sauce will just be a little less thick.

Note 2: I tested this recipe with all kinds of rice and only found success with basmati rice. Other grains of rice ranged from very mushy to unevenly cooked.

Note 3: Chicken stock is very important to flavor—use a full bodied (not low sodium) stock. I love Swanson’s stock best.

Note 4: Or use fresh ginger and garlic; simply grate (with a zester) ginger root and individual garlic cloves into the dish—no other preparation necessary.

Note 5: Coarsely chop a jalapeno without seeds or ribs and measure to get 1 tablespoon.

Note 6: Optional toppings: thinly sliced Persian cucumber, ripe avocado, additional cilantro, and/or lime wedges.

Storage: Store rice and veggies separate from chicken in airtight containers in the fridge for up to 3 days. Freeze the rice mixture for longer storage. Reheat with a splash of coconut milk to keep creamy.

Nutrition