Description

This flavorful One Pot Coconut Lime Chicken and Rice combines tender, golden chicken thighs with aromatic basmati rice infused with coconut milk, lime zest, and warming spices. Cooked together in a single pan, this easy-to-make dish balances creamy coconut, zesty lime, and a hint of heat from turmeric and red pepper flakes, finished with fresh cilantro and optional mango chutney and yogurt for a delightful, comforting meal.

Ingredients

Scale

Chicken and Seasoning

1 tablespoon cooking oil (such as avocado, light olive or canola)
8 chicken thighs, bone-in and skin-on, trimmed of excess skin
Kosher salt (about ½ teaspoon for seasoning chicken, plus ½ teaspoon for rice)
Freshly ground black pepper (about ¼ teaspoon for chicken, plus ⅛ teaspoon for rice)

Aromatics and Spices

1 large yellow onion, chopped
4 large garlic cloves, minced (1 ½ tablespoons)
1 ½-inch piece ginger root, peeled and minced (1 ½ tablespoons)
½ teaspoon ground turmeric
½ teaspoon crushed red pepper flakes

Rice and Liquids

8 ounces dry basmati rice (1 ½ cups)
Zest and juice of 2 limes (zest and 4 tablespoons lime juice, divided)
1 cup coconut milk (from a 13 ½ ounce can), shaken well before opening
14 ounces chicken broth (1 ¾ cups)
1 tablespoon runny honey

Garnish and Serving

Leaves from a small bunch of cilantro (about ½ cup), chopped
Mango chutney, for serving
Plain yogurt, for serving

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Instructions

Preheat and prepare equipment: Preheat your oven to 375ºF and arrange an oven rack in the center position. Use a shallow Dutch oven or a large cast iron skillet of at least 12 inches in diameter for cooking.
Season the chicken: Pat the chicken thighs dry, then season both sides evenly with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
Brown the chicken: Heat 1 tablespoon of cooking oil over medium-high heat in your chosen pan. Working in batches of four, place the chicken skin-side down and fry for 2-3 minutes until the skin develops a light golden brown color. Transfer the browned chicken thighs to a plate and set aside.
Sauté the aromatics: In the same pan, add the chopped onion and cook over medium heat until tender and translucent, about 4 minutes. Add the minced garlic, ginger, ground turmeric, and crushed red pepper flakes, stirring constantly, and cook for another 2 minutes until fragrant.
Add rice and liquids: Stir in the basmati rice and lime zest, then pour in half of the lime juice (2 tablespoons). Season the mixture with ½ teaspoon salt and ⅛ teaspoon black pepper. Add the coconut milk, chicken broth, and honey, stirring to combine all ingredients. Bring the mixture to a gentle boil, then remove from heat.
Arrange chicken and bake: Nestle the browned chicken thighs skin-side up into the rice mixture in a single layer. Place the pan uncovered in the preheated oven and bake for 30 minutes.
Rest the dish: Remove the pan from the oven and cover it loosely with a lid or aluminum foil. Let it rest for 10 minutes to allow the rice to finish absorbing the liquid and flavors.
Finish and serve: Uncover the pan and drizzle the remaining 2 tablespoons of lime juice over the chicken and rice. Sprinkle with the remaining chopped cilantro. Serve immediately, offering mango chutney and plain yogurt on the side for a complementary balance of sweet and creamy flavors.

Notes

Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
Make sure to rinse the basmati rice before cooking to remove excess starch and ensure fluffy grains.
If coconut milk is very thick, shake or stir the can before measuring to incorporate the cream and liquid.
Adjust the crushed red pepper flakes to control the heat level according to your taste.
Allowing the dish to rest after baking helps the rice absorb any remaining liquid and improves texture.
Serving with mango chutney and yogurt adds a delightful sweet and cooling contrast to the spiced chicken.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or in the oven.