Coconut Lime Chicken and Rice
This creamy one-pot coconut lime chicken and rice comes together in 45 minutes. Tender chicken thighs simmer in a fragrant coconut broth with jasmine rice until every grain is infused with lime and warm spices. The coconut milk reduces just enough to coat each grain, and a squeeze of lime at the end makes everything bright. Better than takeout, and your family will ask for it every week.
Equipment
- Dutch Oven
- Wooden spoon
- Fine-mesh strainer
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs (about 6)
- 1 tbsp neutral oil (avocado or canola)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lime (zest and juice)
- 1 ½ cups jasmine rice, rinsed and drained
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- pinch cayenne pepper
- to taste salt and black pepper
- handful fresh cilantro, chopped
- lime wedges for serving
Instructions
- Prep: Pat the chicken dry with paper towels. Season generously with salt, pepper, 1 tsp cumin, and 1 tsp coriander. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Set aside.
- Brown the chicken: Heat 1 tbsp neutral oil in your Dutch oven over medium-high heat. Add the chicken thighs in a single layer – don't crowd the pot, do it in two batches if needed. Cook undisturbed for 4-5 minutes until the bottom is deep golden brown. Flip and brown the other side for 3-4 minutes. Transfer to a plate. It doesn't need to be cooked through yet.
- Sweat the aromatics: Lower the heat to medium. Add a diced onion and a pinch of salt, scraping up the brown bits from the bottom of the pot. Cook, stirring, for 4-5 minutes until softened and translucent. Add 4 minced garlic cloves, 1 tbsp grated ginger, and the zest of 1 lime. Cook for 30 seconds until fragrant.
- Toast the rice: Add the rinsed and drained jasmine rice to the pot. Stir to coat every grain in the oil and aromatics. Cook for 2 minutes, stirring constantly. The rice will start to smell nutty and look slightly translucent at the edges.
- Add the liquids: Pour in 1 can of coconut milk and 1 ½ cups of chicken broth. Stir to combine, scraping up any last bits from the bottom. Nestle the browned chicken thighs back into the rice, along with any juices from the plate. Bring it to a gentle simmer – not a rolling boil, just a steady bubble around the edges.
- Cover and cook: Lower the heat to low, put the lid on, and let it cook for 20 minutes. Do not lift the lid. Set a timer and walk away.
- Rest and finish: After 20 minutes, turn off the heat. Let the pot sit, covered, for another 5-10 minutes. Fluff the rice with a fork, pulling the chicken pieces to the top. Squeeze the juice of 1 lime over everything and sprinkle with a generous handful of fresh cilantro. Serve with extra lime wedges.
Notes
Rinse the rice well – unrinsed rice will make the broth gluey. Full-fat coconut milk is non-negotiable for the creamy texture. Don't lift the lid during cooking; the steam needs to stay in. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth to restore texture.