Creamy Coconut Chicken Rice Skillet
A cozy one-skillet dinner featuring juicy chicken, creamy coconut milk, and flavorful rice, perfect for a comforting meal without the fuss of multiple dishes.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces Thighs are more forgiving; breast works too if not overcooked.
- 1 can full-fat coconut milk Shake the can well before opening.
- 1 cup jasmine rice Long grain white rice works too.
- 1 medium onion, diced
- 2 cloves garlic, minced Use ginger if available for extra flavor.
- 2 cups chicken broth Broth provides more flavor.
- 1 cup vegetables (bell pepper, peas, spinach, etc.) Use whatever needs to be used up.
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika Optional chili flakes for heat.
- 1 tbs lime juice or calamansi For brightness.
- 2 tbs chopped green onions or cilantro For garnish.
Instructions
Cooking Instructions
- Heat a large skillet with a bit of oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until lightly golden. Remove and set aside.
- In the same pan, add onion and cook until soft. Add garlic and ginger (if using) and stir for about 30 seconds.
- Add dry rice to the skillet and stir for a minute to toast it slightly.
- Pour in coconut milk and broth, scraping up any browned bits from the bottom. Season the liquid slightly.
- Return the chicken to the skillet, stir gently, cover, and reduce heat to simmer. Cook until rice is tender, around 15 to 20 minutes.
- Stir in quick cooking veggies like peas or spinach at the end. Squeeze in lime juice or calamansi.
Notes
Keep at a gentle simmer to prevent uneven cooking. Do not lift the lid frequently. If it looks dry, add a splash of broth or water. Store leftovers in an airtight container for up to 3 days, and reheat with a splash of liquid.