45 minutes
A rich and flavorful chicken and rice dish made with coconut milk, lime, and fresh cilantro, served with crunchy snow peas.
to taste
to taste
tablespoons
Medium Onion, chopped
cups
teaspoons
pinches
Basmati, Jasmine, Or Long-grain Rice
cups
0 oz
Snow Peas
cups
tablespoons
tablespoons
Cilantro, roughly chopped
cups
1. Season Chicken
Start by seasoning the chicken thighs generously with kosher salt and freshly ground black pepper. This simple step ensures your chicken is flavorful throughout.
2. Brown Chicken Thighs
In a Dutch oven or a large 12-inch skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, place the chicken thighs skin-side down in the pot. Allow them to cook undisturbed for about 6 to 10 minutes until the skin is beautifully golden brown and crisp. Flip the thighs and cook the other side for another 3 to 4 minutes. Browning the chicken caramelizes the skin, adding a rich flavor and lovely color to your dish. Remove the chicken from the pot and set it aside on a plate.
3. Cook Onion and Spices
Discard all but 1 tablespoon of the rendered fat in the pot. Add the chopped onion with a pinch of salt, cooking for about 2 minutes until the onion softens and becomes translucent. Stir in 1 teaspoon of ground cumin and a pinch of cayenne powder, letting the spices cook for about 30 seconds to release their fragrant oils.
4. Toast Rice
Add the rice to the pot, stirring it around for about a minute to lightly toast it. Toasting the rice enhances its flavor and ensures it remains distinct and not mushy.
5. Add Liquids and Chicken
Pour in the coconut milk and 1/3 cup of chicken stock or water, stirring well to combine. Return the chicken thighs to the pot, nestling them skin-side up on top of the rice mixture.
6. Simmer
Adjust the heat to maintain a gentle simmer, cover the pot, and let everything cook together for 15 to 20 minutes. This allows the rice to absorb the liquids and the flavors to meld beautifully.
7. Add Snow Peas
Towards the end of the cooking time, stir in the snow peas and cook for another 1 to 2 minutes. Adding the snow peas at the end keeps them vibrant and crunchy. When the snow peas turn bright green, the dish is ready.
8. Finish and Serve
Finish by stirring in 2 tablespoons of fresh lime juice and 1 tablespoon of lime zest. Season with more salt and pepper to taste, and sprinkle generously with roughly chopped fresh cilantro leaves. Serve the creamy coconut chicken and rice hot, enjoying the harmonious blend of flavors and textures.
Switch to beef and broccoli, served over rice noodles.
Replace chicken with tofu or shrimp for a different protein option with a unique texture and flavor.
Combine tofu and tomato with the coconut milk, served with quinoa.
Add a teaspoon of lime or lemon zest to the coconut sauce before cooking for a bright contrast.
Add a sliced chili pepper, red pepper flakes, or sambal oelek for a spicy dimension.
Use full-fat coconut milk for a richer flavor and creamier texture, and choose fresh, crisp snow peas and organic chicken if possible.
Ensure the correct ratio of liquid to rice – typically 1:2 for coconut milk to rice, adjusting as needed for the rice type.
Marinate the chicken in a mixture of coconut milk, grated ginger, minced garlic, lime zest, and a splash of fish sauce or soy sauce for at least 30 minutes.
Stir in lime juice and chopped cilantro at the end of cooking to add brightness, and a chopped chili for heat if desired.
Adjust the seasoning as needed while cooking, as coconut dishes often need a good balance of salt.
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