Coconut Chicken and Rice Casserole

May 30, 2022  •  Cooking for One (or Two), Easy Entrees, Meat & Poultry, One Dish Meals

There is something great about a simple one pot meal, and this recipe (adapted from The NY Times) is a great example. The dish has tons of flavor from the coconut milk, ginger and garlic, and it comes together in 30 minutes for a quick week night meal. The original recipe called for boneless chicken thighs, but I happened to have a large chicken breast that filled in nicely. The original recipe called for adding chopped cashews over the top, which I know my partner would have loved, but I forgot them!

Sticky Coconut Chicken and Rice
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 large chicken breast, cubed (about 8 ounces)
  • Salt and pepper
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1 cup jasmine or basmati rice
  • ¾ cup chicken stock
  • 1 can full fat coconut milk
  • 1 orange bell pepper, diced
  • 2 scallions, sliced
  • Chopped cilantro, for garnish
  1. Heat the oil in a Dutch oven over medium high heat, then add the chicken, spreading out into a single layer. Season lightly with salt and pepper and cook for a couple of minutes to brown on all sides. Remove to a platter.
  2. Add the ginger, garlic and rice and stir for 1 minutes before adding the stock, coconut milk and pepper. Stir together then nestle the chicken into the mixture. Bring to a boil, then cover and bake until the rice is cooked through and the moisture is absorbed.
  3. Garnish with scallions and cilantro before serving.


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