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Chicken Beans Rice and Grains Lunch Dinner One Pot Asian
4.6 from 34 votes

Coconut Chicken with Rice and Green Beans

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By: Joanna Cismaru •4/16/23 14 Comments

This post may contain affiliate links. Please read my disclosure policy.

Coconut Chicken with Rice and Green Beans – Have your protein, carbs, and veggies all cooked together with rich coconut milk and a hint of spice. Minimal effort, only 1 pot to clean, and a dinner your family will be requesting week after week.

Table of Contents

  • Easy Coconut Chicken With Rice And Green Beans Recipe
  • Ingredients You’ll Need
  • How To Make Coconut Chicken With Rice And Green Beans
  • What else can I add?
  • What if I don’t have a braiser?
  • How to store leftovers
  • Looking for more one-pot meals? Try these:
  • Recipe: Coconut Chicken With Rice and Green Beans
    • Ingredients
    • Instructions 
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?
side shot of coconut chicken with rice and green beans in a beige braiser garnished with cilantro and with a serving spoon inside

Easy Coconut Chicken With Rice And Green Beans Recipe

It’s time for my favorite type of dinner- everything made in one pot! This recipe is simple, made with fresh ingredients to create a super flavorful meal. Rich with coconut cream, a little bit spicy, and so aromatic. You’ll be sitting beside your oven counting down the seconds until you can taste those incredible smells.

If you’re a loyal reader, I’m sure you know by now how much I love a good one-pot meal. I even wrote a book of them! It’s been a little while since I offered one up, so now was the time. We have a classic chicken and rice dinner made really special with a few simple ingredients.

Ingredients You’ll Need

overhead shot of all the ingredients needed to make coconut chicken with rice and green beans
  • Olive oil – Sunflower, canola, avocado, or safflower oils will work instead.
  • Chicken thighs – Boneless and skinless. Breasts will work too.
  • Salt & pepper – Season to taste.
  • Onion – Any type.
  • Ginger & garlic – Freshly minced.
  • Cumin – You can adjust the amount if you’d like.
  • Gochujang – Korean hot pepper paste. You can use hot sauce instead or skip it completely if you don’t like the heat.
  • Fish sauce – Use less or none at all if you don’t like fish sauce.
  • Rice – Long grain white rice such as basmati or Thai jasmine.
  • Coconut milk – Also known as coconut cream, the canned type. Not the coconut milk from a carton.
  • Water – Or stock.
  • Green beans – Fresh or frozen.
  • Cilantro – Freshly chopped.

How To Make Coconut Chicken With Rice And Green Beans

detailed process shots showing how to make coconut chicken with rice and green beans
  1. Prep chicken – Preheat the oven to 350F. Pat the chicken dry with paper towels and season with salt and pepper. Heat the olive oil in a large braiser over medium-high heat and sear the chicken on both sides until browned. Transfer them to a plate.
  2. Prep rice – Lower the heat to medium. Add the onion and cook for 5 minutes or until softened, then stir in the ginger, garlic, cumin, and gochujang. Cook for 1 minute. Add the rice and cook for another 2 minutes. Stir in the coconut milk, water, fish sauce, 1 tsp salt, and bring to a boil.
  3. Cook – Add the green beans and chicken to the braiser. Cover with a lid and transfer it to the oven. Bake for 20 minutes, or until the rice is cooked through and tender. Garnish with cilantro and serve.
overhead shot of coconut chicken with rice and green beans garnished with cilantro in a large beige braiser

What else can I add?

I kept this nice and basic with chicken and green beans. There are lots of great ingredients you can add! Not only to bulk up the dish a bit, but to use up some ingredients in your pantry or fridge.

  • Broccoli/ cauliflower
  • Zucchini
  • Bell peppers
  • Carrots
  • Spinach/ kale
  • Peas/ snow peas
  • Corn/ baby corn
  • Beans/ chickpeas, rinsed and drained
side shot of coconut chicken with rice in a beige rustic plate with a wooden fork inside

What if I don’t have a braiser?

I love using a braiser for these one pot recipes. There is lots of surface area to allow the chicken to poke through so it doesn’t just sink down to the bottom. If you don’t have a braiser like this, you can still make this recipe in a pot with a well fitting lid. I suggest using an enamelled dutch oven to avoid having rice stick to the bottom of the pot.

You can also use a skillet covered well with foil to keep as much steam in with the rice as possible. If you use this method, you may need to add a bit more water to make up for lost steam.

How to store leftovers

You can keep leftovers in the pot with the lid, or transfer them to an airtight container. They will last 3-4 days refrigerated. Reheat either in the microwave, or you can reheat covered in the oven at 400F for 7-10 minutes.

You can also freeze your leftovers. Make sure the dish is fully cooled down to room temperature before freezing. Leftover coconut chicken with rice will last 3-4 months frozen. You can also prep this meal ahead of time. Cover the braiser with plastic wrap, then secure the lid. Let it thaw in the fridge for a full day before transferring to the oven to reheat.

overhead shot of coconut chicken with rice and green beans in a large beige braiser with some rice already taken out and a serving spoon inside

Looking for more one-pot meals? Try these:

  • Greek Chicken Orzo
  • Instant Pot Butter Chicken
  • Spanish Chicken and Rice
  • Chicken and Peas Fettuccine Alfredo
  • Creamy Chicken with Mushroom and Leek Rice
  • No Peek Chicken Rice Casserole
  • Chicken Sausage and Rice Enchilada
  • Spanish Chicken with Chorizo and Potatoes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of coconut chicken with rice and green beans in a large beige braiser with some rice already taken out and a serving spoon inside
4.56 from 34 votes

Coconut Chicken With Rice and Green Beans

Prep 10 minutes minutes
Cook 40 minutes minutes
Total 50 minutes minutes
6
Rate Recipe Print Recipe
Coconut Chicken with Rice and Green Beans – Have your protein, carbs, and veggies all cooked together with rich coconut milk and a hint of spice. Minimal effort, only 1 pot to clean, and a dinner your family will be requesting week after week.
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Ingredients

  • 2 tablespoon olive oil
  • 2 pound chicken thighs (boneless and skinless)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 large onion (chopped)
  • 1 tablespoon fresh ginger (minced)
  • 4 cloves garlic (minced)
  • 1 tablespoon cumin (ground)
  • 1 teaspoon Gochujang ((hot pepper paste))
  • 1 teaspoon fish sauce
  • 1 ½ cups long grain rice (such as basmati or jasmine)
  • 14 ounce coconut milk
  • 2 cups water
  • 1 teaspoon salt (or to taste)
  • ½ pound green beans (end trimmed and cut in half)
  • 2 tablespoon fresh cilantro (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 350℉.
  • Pat dry the chicken thighs with paper towels then season them with the 1/2 tsp salt and 1/4 tsp pepper.
  • In a large pan (I used my braiser, see link under equipment) heat the olive oil over medium-high heat, add the thighs and sear them on both sides until browned. They will not be cooked through. Transfer them to a plate.
  • Lower the heat to medium and in the same pan add the onion and cook for 5 minutes until softened. Add the garlic, ginger, cumin and Gochujang paste and stir everything together, scraping the bottom of the pan. Cook for 1 more minute.
  • Stir in the rice and cook for 2 minutes, to toast the rice a bit, then add the coconut milk, water, fish sauce, 1 tsp salt and stir everything together. Bring to a boil.
  • Stir in the green beans, then return the chicken back to the pot. Cover with a lid.
  • Transfer the pan to the preheated oven and cook for 20 minutes or until the rice is cooked through and the liquid absorbed.
  • Garnish with cilantro and serve.

Equipment

  • Le Creuset 3.75-Quart Braiser

Notes

  1. Leftovers: You can keep leftovers in the pot with the lid, or transfer them to an airtight container. They will last 3-4 days refrigerated. Reheat either in the microwave, or you can reheat covered in the oven at 400F for 7-10 minutes.
  2. Freezing: Make sure the dish is fully cooled down to room temperature before freezing. Leftovers will last 3-4 months frozen. You can also prep this meal ahead of time. Cover the braiser with plastic wrap, then secure the lid. Let it thaw in the fridge for a full day before transferring to the oven to reheat.

Nutrition Information

Serving: 1servingCalories: 584kcal (29%)Carbohydrates: 20g (7%)Protein: 28g (56%)Fat: 44g (68%)Saturated Fat: 20g (125%)Cholesterol: 148mg (49%)Sodium: 795mg (35%)Potassium: 611mg (17%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 400IU (8%)Vitamin C: 8mg (10%)Calcium: 63mg (6%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of coconut chicken with rice and green beans in a large beige braiser with some rice already taken out and a serving spoon inside

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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14 Comments
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Susan Becker
Susan Becker
Posted: 1 month ago

4 stars
Hi Jo, We had this chicken rice dish for dinner last night. So quick and easy. I love anything I can bake in the oven especially rice. It is always turns out so good. I thought it had a little too much garlic but I can adjust that next time. Thanks again for all your hard work and sharing it on line. Susan B

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan Becker
Posted: 1 month ago

Thank you, Susan, for trying the recipe and sharing your feedback! I’m thrilled to hear you enjoyed the convenience of an oven-baked dish. Adjusting the garlic to suit your taste next time sounds like a great plan. Your kind words are much appreciated, and it’s my pleasure to share these creations online.

0
Reply
Eliza Cojocaru
Eliza Cojocaru
Posted: 2 years ago

5 stars
Is a great easy and fun recipe to do!

0
Reply
John Jiménez
John Jiménez
Posted: 3 years ago

Second time I do it! Simple and tasty. Family love it. Thanks
I’m a great follower!
John

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  John Jiménez
Posted: 3 years ago

Thank you, John! We’re glad you enjoyed it 🙂

0
Reply
SC
SC
Posted: 3 years ago

5 stars
Love it ! I used okra and it tasted really good. Next time I will use smaller chicken thighs.

1
Reply
Jamie H.
Jamie H.
Posted: 3 years ago

This was fantastic! I didn’t have a few things this recipe called for, but my substitutions were still delicious! Thank you!

0
Reply
John L Vogt
John L Vogt
Posted: 3 years ago

Where are the 6 hours reuired in this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  John L Vogt
Posted: 3 years ago

That was incorrect, it’s only 50 minutes you require.

1
Reply
Colette Cameron
Colette Cameron
Posted: 3 years ago

5 stars
This is one of our favorite recipes! Thank you so much!

0
Reply
Susan Smith
Susan Smith
Posted: 3 years ago

5 stars
This looks delicious. Any chance you can adapt it for the Instant Pot?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Susan Smith
Posted: 3 years ago

We haven’t tried this in an Instant Pot, but you’re free to give it a go!

0
Reply
Eva-Maria Horner
Eva-Maria Horner
Posted: 3 years ago

I am not a big fan of rice, can I substidude pasta ??

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Eva-Maria Horner
Posted: 3 years ago

For sure, you just make also need to adjust the liquid.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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