One-Pot Coconut Chicken Rice

This one pot dish was creamy, flavorful and absolutely delicious. The spices had a great balance with the richness of the coconut milk. I served it with roasted asparagus on the side. It was a perfect springtime dinner.

The recipe was adapted from Bon Appétit, contributed by Shayma Owaise Saadat. I modified the proportions and method. I also swapped spinach for the kale. I increased the amount of leafy greens but would add even more next time! The original recipe notes that canned chickpeas can be substituted for the chicken to make a vegetarian version.

Yield: Serves 6

  • 1 1/2 cups white basmati rice
  • 2 T grapeseed or vegetable oil
  • 2 medium or 1 large shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 lbs skinless, boneless chicken thighs (I used 9)
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 3 tsp kosher salt, divided
  • 1 13.5-oz can unsweetened coconut milk
  • 6 to 8 cups of thinly sliced spinach or 4 cups Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips
  • store-bought sliced pickled red chiles, for serving, optional
  • lime wedges, for serving, optional
  1. Place rice in fine mesh sieve set inside a medium bowl; pour in cold water to cover.
  2. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 to 5 times). Drain.
  3. Pour in water to cover rice by 2 inches; let soak 30–45 minutes.
  4. Heat oil in a large heavy pot with a wide base over medium-high. (I used an enameled cast iron pot.)
  5. Add shallot and cook, stirring occasionally, until golden, about 1-2 minutes. Add garlic and cook, stirring until softened, about 1 minute.
  6. Using paper towels, pat the chicken dry.
  7. Add chicken, turmeric, cayenne, and 2 teaspoons of salt to the shallots and garlic. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes.
  8. Pour in 3/4 cup water and bring to a simmer.
  9. Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
  10. Remove the lid of the pot and wrap it with a kitchen towel, securing the corners up and over the top of the lid with a rubber band.
  11. Drain the rice and add to pot with chicken, then add coconut milk and remaining 1 teaspoon of salt. Stir to incorporate and bring to a boil.
  12. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
  13. Remove from heat. Remove towel and lid. Remove towel from the lid.
  14. Arrange spinach (or kale) in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
  15. Top with chiles, if using. Serve with lime wedges.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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