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Coconut Chicken and Rice

Coconut Chicken and Rice is a dump it and forget about it kind of meal! Throw uncooked rice and veggies in a pan and be amazed as they get cooked to perfection in creamy coconut milk broth. Top the coconut rice & veggies with rotisserie chicken and a coconut-cilantro sauce and enjoy!
Course Dinner, Main Course
Cuisine Healthy
Keyword Coconut Chicken and Rice
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 418kcal
Cost $10.46

Ingredients

  • 1 can (13.66 oz., 400mL) coconut milk separated Note 1
  • 1-1/2 cups (316g) UNCOOKED basmati rice (no other types of rice work!) Note 2
  • 1-1/3 cups (330g) chicken stock Note 3
  • 2 tablespoons (32g) regular (not lite) soy sauce
  • 3 tablespoons olive oil, separated
  • 2 teaspoons each: minced garlic & ginger paste Note 4
  • 1 pkg (12 oz. 340g) frozen edamame
  • 1 cup (137g) frozen corn
  • 2-1/2 cups (290g) diced rotisserie chicken
  • 1/2 cup (8g) loosely packed cilantro
  • 1 tablespoon (9g) jalapeno Note 5
  • 3 tablespoons (49g) fresh lime juice + 1 tsp zest ~2 limes
  • Optional toppings: thinly sliced Persian cucumber, ripe avocado, additional cilantro &/or lime wedges

Instructions

  • PREP: Preheat the oven to 400 degrees F. Very generously spray a glass or ceramic (not metal) 9x13-inch pan. Without shaking, 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.
  • BAKE: Right into the pan with the coconut milk, add the uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon olive oil, ginger & garlic, salt to taste (I add 1/2 teaspoon) entire package of un-thawed edamame, and unthawed frozen corn. Stir with a wooden spoon until ingredients are incorporated. Spread in one even layer and cover tightly with foil. Bake for 40 minutes. After 40 minutes, remove the foil and bake for 15 more minutes.
  • SAUCE: Meanwhile, shred/chip chicken into small pieces and prepare the sauce by blending together the 1/3 cup coconut milk, remaining 2 tablespoons olive oil, 1/2 cup cilantro, 1 tablespoon jalapeno, 3 tablespoons lime juice + 1 teaspoon zest, 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.
  • ADD CHICKEN: Once dish has baked for 15 minutes without the foil, remove from the oven. Don't stir. Sprinkle the chicken over top of everything and then drizzle 2 tablespoons lime juice and 1 teaspoon zest over everything. Cover dish again with foil. Let stand at room temperature for 10 minutes.
  • ENJOY: 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: We tested this recipe with all different kinds of rice and the only one we found success with is basmati rice. Other grains of rice gave very inconsistent results -- ranging from very mushy to unevenly cooked (some hard grains/some mushy)
Note 3: Chicken stock is very important to flavor -- use a full bodied (not low sodium) stock. We love Swanson's stock best.
Note 4: OR use fresh ginger and garlic; simply grate (with a microplane) 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.

Nutrition

Serving: 1serving | Calories: 418kcal | Carbohydrates: 27.9g | Protein: 27.1g | Fat: 23.4g | Cholesterol: 45.3mg | Sodium: 273.5mg | Fiber: 4.1g | Sugar: 4.6g