One Pot Coconut Rice & Chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are typically cheaper than breasts.

Sprinkle spices on the chicken and mix to coat well; let rest for a couple of hours or proceed to searing.

Heat oil in a pan over high heat and sear the chicken until it has good color and crispness; set aside.

Add coconut oil to the pot and sauté chopped onions until browned.

Add chopped tomatoes and hot pepper (taro dough or scotch bonnet) to the pot.

Add one bay leaf to the mixture.

Add washed rice to the pot and mix; resting the rice beforehand is recommended for added depth.

Pour in coconut milk and an equal part of water; mix well.

Add a seasoning cube and salt, then mix again.

Return the seared chicken to the pot and mix it in with the rice and liquid.

Cover the pot with a lid (no foil needed if using a good cast iron skillet).

Cook for about 30 minutes (or 25 minutes if using basmati rice) until rice is perfectly cooked.

Finish with fresh thyme for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens