One-Pot Coconut Chicken & Rice
This 'batch cook' wonder, inspired by fragrant Southeast Asian street stalls, delivers creamy indulgence without the fuss. You'll devour this One-Pot Coconut Chicken & Rice, packed with 39g of satisfying protein. Effortlessly simmered in 30 minutes, those ginger and garlic notes offer a brilliant, comforting lift to your high-protein week.
Ingredients
chicken thighs600 g
salt1 pinch
black pepper1 pinch
ginger20 g
spring onions3 whole
basmati rice250 g
cashew nuts50 g
coconut milk400 ml
chicken stock100 ml
fresh coriander15 g
hot sauce1 tbsp
garlic cloves3 clove
extra virgin olive oil1 tbsp
Instructions
Chef's Tips
For an extra layer of flavour, toast the cashews in a dry pan for a few minutes before adding them to the pot.
If you prefer a spicier dish, increase the amount of hot sauce or add a chopped red chilli with the ginger and garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave.
Prepare Ingredients
Chop the fresh ginger and garlic. Slice the spring onion, reserving some green parts for garnish.
Brown Chicken
Heat extra virgin olive oil in a large, deep pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and black pepper. Add the chicken to the pot and brown on all sides until golden, about 5-7 minutes. Remove chicken and set aside.
Sauté Aromatics
Add the chopped ginger, garlic, and sliced spring onion (excluding the reserved garnish) to the pot. Sauté for 2 minutes until fragrant.
Combine & Simmer
Stir in the basmati rice and cashew nuts, ensuring the rice is coated in the aromatics. Cook for 1 minute. Pour in the coconut milk and chicken stock. Stir well, ensuring no rice is stuck to the bottom, and bring to a gentle simmer.
Add Chicken & Cook
Return the browned chicken thighs to the pot, nestling them into the rice mixture. Reduce heat to low, cover, and cook for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
Rest & Serve
Remove from heat and let the pot rest, covered, for 5 minutes. Fluff the rice with a fork.
Garnish
Garnish with the reserved fresh coriander and a drizzle of hot sauce, if desired. Serve immediately.
