If you’ve ever wanted to make a flavorful, comforting meal without spending hours in the kitchen or ending up with a mountain of dishes, then this One Pot Sticky Coconut Rice & Chicken Recipe is your new best friend. It brings together tender, juicy chicken thighs and luscious sticky rice infused with creamy coconut milk and fragrant spices, all cooked together in one pot for maximum ease and mouthwatering flavor. Whether it’s a busy weeknight or a casual weekend dinner, this dish delivers richness, warmth, and that irresistible hint of sweetness that’ll keep everyone coming back for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role, from building layers of flavor to ensuring the perfect texture and a beautiful appearance on your plate. Plus, these pantry staples make this dish incredibly approachable.
- 1.5 pounds boneless skinless chicken thighs: These provide juicy, tender meat that holds up beautifully during cooking.
- 1 tablespoon olive oil: Perfect for searing the chicken to get that lovely golden crust.
- 1 teaspoon salt (divided): Enhances all the flavors in every component.
- 0.5 teaspoon black pepper: Adds a subtle warmth and depth.
- 1 teaspoon paprika: Gives a gentle smoky undertone and vibrant color.
- 1 teaspoon garlic powder: Boosts the savory notes without overpowering.
- 1 small onion, finely diced: Softens and sweetens as it cooks to build a flavorful base.
- 3 cloves garlic, minced: Provides aromatic fragrance and that classic kick.
- 1 cup jasmine rice, rinsed: The star grain of the dish, sticky and fragrant.
- 1 cup full-fat coconut milk: Adds creamy richness and subtle sweetness.
- 1 cup chicken broth: Balances the coconut milk with savory depth.
- 1 tablespoon soy sauce: Introduces umami and a touch of saltiness.
- 1 teaspoon brown sugar: Rounds out the flavors with a gentle caramel note.
- 0.5 teaspoon ground ginger: Brings a warm, spicy aroma to the dish.
- 2 green onions, sliced: Fresh and crisp garnish adding brightness.
- 1 tablespoon chopped fresh cilantro (optional): Adds a refreshing herbal finish.
How to Make One Pot Sticky Coconut Rice & Chicken Recipe
Step 1: Sear the Chicken
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. While it’s warming up, season the chicken thighs with half the salt, black pepper, paprika, and garlic powder. Place the chicken in the pot and sear each side for about 4 to 5 minutes until it develops a light golden crust. This step locks in juices and builds a savory foundation for the dish. Remove the chicken to a plate and set aside for now.
Step 2: Build the Aromatic Base
In the same pot, add the finely diced onion and cook for roughly 3 minutes until it turns soft and translucent—this releases its natural sweetness. Then stir in the minced garlic and cook for another 30 seconds until fragrant. This combination creates that irresistible aroma that makes you eager to finish the dish.
Step 3: Toast the Rice
Add the rinsed jasmine rice to the pot and stir thoroughly to coat it in the onion and garlic mixture. This little toasting works wonders by enhancing the rice’s nutty flavor and helps achieve a wonderfully sticky texture later, which is exactly what this One Pot Sticky Coconut Rice & Chicken Recipe aims for.
Step 4: Add Liquids and Seasonings
Pour in the coconut milk, chicken broth, soy sauce, brown sugar, and ground ginger, then add the remaining salt. Stir everything together gently to combine. Bring this mixture to a gentle simmer, careful not to boil vigorously, as you want the rice to cook slowly and soak up all those amazing flavors.
Step 5: Combine and Simmer
Return the chicken thighs to the pot, nestling them gently into the rice. Cover with a tight lid and reduce the heat to low. Let everything cook undisturbed for 18 to 22 minutes until the rice is tender and the liquid is fully absorbed. This slow simmer method is key to delivering tender chicken and sticky, flavorful rice all in one comforting pot.
Step 6: Rest and Fluff
Remove the pot from heat and keep it covered for an additional 5 minutes. This brief resting period helps all the flavors marry and the rice to finish steaming perfectly. Then, using a fork, fluff the rice gently to reveal its beautiful sticky texture.
How to Serve One Pot Sticky Coconut Rice & Chicken Recipe
Garnishes
Finishing the dish with a sprinkle of sliced green onions gives a fresh crunch and vibrant color, while chopped cilantro, if you have it, adds a bright, aromatic herbal note that perfectly complements the richness of coconut. These simple garnishes elevate every bite.
Side Dishes
To make this meal truly balanced, pair it with quick steamed vegetables like snap peas, broccoli, or bell peppers. Their crispness and slight bitterness contrast beautifully with the creamy, sticky coconut rice and savory chicken. A tangy cucumber salad also adds a refreshing counterpoint.
Creative Ways to Present
Present this dish family-style right in the pot for easy sharing and plenty of cozy vibes. For a fun twist, serve alongside a small bowl of fresh lime wedges to squeeze over the top—this adds a pop of brightness that’s simply irresistible. You can also transform leftovers into lettuce wraps with crunchy veggies for an easy lunch option.
Make Ahead and Storage
Storing Leftovers
Store any leftover One Pot Sticky Coconut Rice & Chicken in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so you may find it tastes even better the next day.
Freezing
This dish freezes well if you want to prepare in advance. Portion into freezer-safe containers and freeze for up to 2 months. When ready, thaw in the fridge overnight before reheating to keep that tender texture intact.
Reheating
Reheat leftovers gently in a covered skillet or microwave, adding a splash of water or broth if the rice seems dry. Stir occasionally for even warming and avoid overheating the chicken to keep it succulent.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they are leaner and might dry out faster, so reduce the cooking time slightly or be sure not to overcook.
Is it possible to make this recipe dairy-free?
Yes, this recipe is naturally dairy-free since it uses coconut milk instead of cream or butter. Just be sure to use soy sauce or tamari if you want it gluten-free.
Can I add vegetables to this dish?
Definitely! Adding peas, diced bell peppers, or spinach towards the last 5 minutes of cooking is a great way to boost color, texture, and nutrition.
What type of rice works best?
Jasmine rice works beautifully for its fragrant aroma and sticky texture, but you could also try other medium-grain rices. Avoid long-grain varieties that don’t get sticky.
How spicy is this dish?
This One Pot Sticky Coconut Rice & Chicken Recipe is mild and perfect for most palates. You can easily add chili flakes or fresh sliced chilies if you like a bit of heat.
Final Thoughts
This One Pot Sticky Coconut Rice & Chicken Recipe is truly a game changer when it comes to weeknight dinners or any time you want something both simple and spectacular. It’s a cozy, comforting bowl of goodness that brings together rich coconut flavor, tender chicken, and perfectly sticky rice, all without fuss. I can’t wait for you to try it and make it a staple in your home as it has become in mine!
Print
One Pot Sticky Coconut Rice & Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
A flavorful one-pot recipe combining tender boneless chicken thighs with sticky coconut jasmine rice. This easy-to-make dish features aromatic spices, creamy coconut milk, and a hint of sweetness, creating a comforting Asian-inspired meal that’s perfect for weeknight dinners.
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken thighs, cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Rice & Aromatics
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup jasmine rice, rinsed
Liquids & Seasonings
- 1 cup full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 0.5 teaspoon ground ginger
Garnish
- 2 green onions, sliced
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Season and Sear Chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken chunks with 0.5 teaspoon salt, black pepper, paprika, and garlic powder. Add the chicken to the pot and sear for 4 to 5 minutes, turning until lightly browned on all sides. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, making sure not to burn the garlic.
- Toast Rice and Add Liquids: Stir in the rinsed jasmine rice, coating it well with the onion and garlic mixture. Pour in the coconut milk, chicken broth, soy sauce, brown sugar, ground ginger, and the remaining 0.5 teaspoon salt. Stir everything together and bring the mixture to a gentle simmer.
- Cook Chicken and Rice: Return the seared chicken to the pot, nestling it into the rice and liquid evenly. Cover the pot and reduce heat to low. Let it cook gently for 18 to 22 minutes until the rice is tender and the liquid has been fully absorbed.
- Rest and Garnish: Remove the pot from heat and keep it covered for 5 minutes to let the flavors meld. Fluff the rice gently with a fork, then garnish with sliced green onions and chopped cilantro if desired. Serve warm.
Notes
- For extra flavor, add a squeeze of fresh lime juice just before serving.
- You can stir in steamed vegetables like peas or bell peppers for added color and nutrition.
