Coconut Chicken and Rice is the easiest dump-and-go meal. Cook rice and veggies in a creamy coconut milk broth, then top with rotisserie chicken and a coconut cilantro sauce.
author’s note
My Secret To A Stress Free Weeknight Dinner!
This Coconut Chicken and Rice took so many tests that I lost count. I’d usually move on when a recipe fights me this hard, but something about creamy coconut rice baking right in the oven with zero fuss kept pulling me back. And honestly, I’m so glad I stuck with it.
I pulled a lot from my herb rice and pesto rice recipes and decided to stick with basmati rice since it never fails me when baked. After a bit, I finally nailed it, and it was worth every round of testing.
This is the life-saver kind of meal I reach for when the evening is not going to plan and all I want is dinner to cook itself. Everything bakes in one pan. No sautéing, stovetop, or babysitting. And the sauce? Only five ingredients, blends in seconds, and uses ingredients you already have out.
Coconut Chicken and Rice Ingredients
| Ingredient | Swaps or Notes |
|---|---|
| Basmati Rice | Only rice that cooks right in this dish. No good swap. If you don’t have basmati, I don’t recommend making this recipe. |
| Canned Full-Fat Coconut Milk | Use canned, full-fat only. Avoid refrigerated coconut milk, lite coconut milk, cream of coconut, and coconut cream. I like Imperial Kitchen. |
| Chicken Stock | Brings big flavor. I use Swanson’s, but any good stock works. |
| Soy Sauce | Use regular soy sauce for the right salt and flavor. Skip low-sodium. I prefer Kikkoman’s. |
Shortcuts
Here are the quick shortcuts I use in this Coconut Chicken and Rice recipe.
- For garlic and ginger, I use Dorot cubes from the freezer. You can also use refrigerated garlic paste or minced garlic. If using fresh, just grate it right into the pan.
- Rotisserie chicken is a big time saver, and buying it already shredded makes this even quicker.
- Frozen veggies keep things hands-off. I use frozen corn and edamame for straightforward flavor with zero chopping.
Coconut Chicken and Rice Sauce Tips
- Coconut milk: Don’t shake the can. Scoop the thick cream from the top for a thicker sauce. If it’s not separated, that’s fine—the sauce will just be a bit thinner.
- Cilantro: Use stems and leaves. Twist off about half a large bunch and loosely pack.
- Blending: Don’t overblend. Stop as soon as the cilantro breaks down.
- Adjust to taste: Too tangy? Add a little sugar or honey. Too sweet? Add a pinch of salt.
Coconut Chicken and Rice Tips
- Don’t rush: The bake is mostly hands off. Rushing can lead to uneven or mushy rice.
- Let it rest: The rice needs time to steam and finish cooking. Let it stand before serving. This is a great time to warm the chicken.
Quick Tip
This Coconut Chicken and Rice is a quick, life-saver recipe, but if you have an extra minute, I highly recommend making this Asian Cucumber Salad — it makes the BEST side/topping!
