Coconut Chicken With Rice and Green Beans

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

Cook Time40

Total Time50

Course: Dinner, Lunch

Cuisine: Asian

Keyword: coconut chicken and rice

Servings:

Calories: 584kcal

Equipment

Le Creuset 3.75-Quart Braiser

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

US Customary - Metric

Instructions

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.

Notes

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.
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