Go Back
+ servings
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
Print Recipe Add to Collection
4.58 from 33 votes

Coconut Chicken With Rice and Green Beans

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: Asian
Keyword: coconut chicken and rice
Servings: 6
Calories: 584kcal


  • 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


  • Preheat the oven to 350 F°.
  • 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.


  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.


Calories: 584kcal | Carbohydrates: 20g | Protein: 28g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 148mg | Sodium: 795mg | Potassium: 611mg | Fiber: 2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 4mg