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Coconut Lime Chicken and Rice

Coconut lime chicken and rice made in one pot with golden seared chicken thighs and fragrant, slightly thickened coconut-lime rice. The rice stays tender while the broth simmers down and clings to the chicken for creamy texture in every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and rice base
  • 1.5 lb boneless chicken thighs Use thighs for best tenderness; pat dry before seasoning.
  • 1.5 cup long-grain white rice Rinse if your rice is very starchy for cleaner grains.
  • 1 can (13.5 oz) coconut milk Shake well before opening.
  • 1 cup chicken broth Low-sodium works; adjust salt/pepper to taste.
Aromatics and flavor
  • 3 garlic cloves, minced Fresh garlic adds the sharp, aromatic bite.
  • 1 tbsp fresh ginger, grated Use freshly grated for bright ginger flavor.
  • 2 tbsp lime juice Add for tang; adjust if you like it extra zesty.
  • 1 tsp lime zest Adds fragrance without extra acidity.
  • 1 tbsp fish sauce or soy sauce Choose fish sauce for deeper savoriness or soy for a classic shortcut.
  • 1 tsp sugar Balances lime and coconut for a rounded sauce.
  • 2 tbsp oil Used for searing the chicken.
  • Salt and black pepper to taste Season in step 1 and adjust at serving if needed.
For serving
  • fresh cilantro and lime wedges for serving Top right before eating for best aroma and brightness.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken thighs with salt and black pepper, then sear in oil in a large skillet over high heat for 4–5 minutes per side until golden; remove and set aside.
  2. Keep the skillet hot so the rice can toast quickly immediately after the aromatics step.
Build the coconut lime rice
  1. In the same pan, sauté the garlic and grated ginger for 1 minute until fragrant.
  2. Add the long-grain white rice and toast for 2 minutes, stirring to coat.
  3. Add coconut milk, chicken broth, lime juice, lime zest, fish sauce or soy sauce, and sugar; stir and bring to a simmer.
Simmer until tender
  1. Nestle the seared chicken thighs into the rice, reduce heat to low, cover, and cook for 18–20 minutes until the rice is tender and chicken is cooked through.
  2. Rest the pot for 5 minutes, then fluff the rice gently so the grains stay airy.
Serve
  1. Serve immediately, garnished with fresh cilantro and lime wedges.

Notes

Pro tip: Keep the rice at a gentle simmer (covered, low heat) so it cooks through without drying out; if it looks dry before time is up, add a splash of broth and continue. Refrigerate leftovers in an airtight container up to 4 days; reheat with a small splash of water to loosen the coconut-lime sauce. Freezing is yes, though the rice may soften slightly after thawing. For a dietary swap, use gluten-free soy sauce (instead of regular) to keep the dish gluten-free.