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One Pan Spicy Coconut Garlic Chicken & Rice


  • Author: Caitlin
  • Prep Time: 3 mins
  • Cook Time: 30 mins
  • Total Time: 33 mins
  • Yield: 4 1x
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Ingredients

  • 1 Tablespoon coconut oil
  • 1 pound boneless chicken thighs*
  • 4 cloves garlic, minced
  • 1 teaspoon spicy chili paste (sambal oolek, sriracha, etc.)
  • 1 cup brown rice
  • 1.5 cups coconut milk (1 can)
  • 1/2 cup water
  • 5 green onions, sliced
  • black pepper
  • fresh lemon wedges/juice for serving

Instructions

  1. Trim the chicken and chop it into bite-sized chunks. Melt the coconut oil in a large skillet (mine is nonstick), and brown the chicken on all sides. (Doesn’t need to be cooked all the way yet.)
  2. Add the minced garlic and spicy chili paste and stir well, sautéing for another 1-2 minutes to lightly cook the garlic.
  3. Add the rice, the coconut milk, and the water and stir well. Cover and bring to a boil, then immediately reduce to a simmer. Simmer on low-medium heat for about 25 minutes, or until the rice is cooked to your liking.
  4. Add 1/2 teaspoon salt and stir well, then stir in the sliced green onions – both the white and the green parts. Top with a little fresh cracked pepper and fresh lemon juice and serve with salad, roasted veggies, or steamed broccoli.

Notes

*You could probably use bone-in thighs and just cook them whole, but I haven’t tried it.
This is included in 5-ingredients or fewer because most people will have oil, garlic, rice, salt, & pepper in their pantry. (I only bought the chicken & green onions for this recipe!)

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