Easy Coconut Chicken With Rice And Green Beans Recipe
It’s time for my favorite type of dinner- everything made in one pot! This recipe is simple, made with fresh ingredients to create a super flavorful meal. Rich with coconut cream, a little bit spicy, and so aromatic. You’ll be sitting beside your oven counting down the seconds until you can taste those incredible smells. If you’re a loyal reader, I’m sure you know by now how much I love a good one-pot meal. I even wrote a book of them! It’s been a little while since I offered one up, so now was the time. We have a classic chicken and rice dinner made really special with a few simple ingredients.
Olive oil – Sunflower, canola, avocado, or safflower oils will work instead. Chicken thighs – Boneless and skinless. Breasts will work too. Salt & pepper – Season to taste. Onion – Any type. Ginger & garlic – Freshly minced. Cumin – You can adjust the amount if you’d like. Gochujang – Korean hot pepper paste. You can use hot sauce instead or skip it completely if you don’t like the heat. Fish sauce – Use less or none at all if you don’t like fish sauce. Rice – Long grain white rice such as basmati or Thai jasmine. Coconut milk – Also known as coconut cream, the canned type. Not the coconut milk from a carton. Water – Or stock. Green beans – Fresh or frozen. Cilantro – Freshly chopped.
What else can I add?
I kept this nice and basic with chicken and green beans. There are lots of great ingredients you can add! Not only to bulk up the dish a bit, but to use up some ingredients in your pantry or fridge.
Broccoli/ cauliflower Zucchini Bell peppers Carrots Spinach/ kale Peas/ snow peas Corn/ baby corn Beans/ chickpeas, rinsed and drained
What if I don’t have a braiser?
I love using a braiser for these one pot recipes. There is lots of surface area to allow the chicken to poke through so it doesn’t just sink down to the bottom. If you don’t have a braiser like this, you can still make this recipe in a pot with a well fitting lid. I suggest using an enamelled dutch oven to avoid having rice stick to the bottom of the pot. You can also use a skillet covered well with foil to keep as much steam in with the rice as possible. If you use this method, you may need to add a bit more water to make up for lost steam.
How to store leftovers
You can keep leftovers in the pot with the lid, or transfer them to an airtight container. They will last 3-4 days refrigerated. Reheat either in the microwave, or you can reheat covered in the oven at 400F for 7-10 minutes. You can also freeze your leftovers. Make sure the dish is fully cooled down to room temperature before freezing. Leftover coconut chicken with rice will last 3-4 months frozen. You can also prep this meal ahead of time. Cover the braiser with plastic wrap, then secure the lid. Let it thaw in the fridge for a full day before transferring to the oven to reheat.
Looking for more one-pot meals? Try these:
Greek Chicken Orzo Instant Pot Butter Chicken Spanish Chicken and Rice Chicken and Peas Fettuccine Alfredo Creamy Chicken with Mushroom and Leek Rice No Peek Chicken Rice Casserole Chicken Sausage and Rice Enchilada Spanish Chicken with Chorizo and Potatoes
