One Pot Coconut Rice and Chicken

One Pot Coconut Rice and Chicken

One Pot Coconut Rice and Chicken


  • 3 cups long grain white rice
  • 12 pieces of chicken (a mix of breasts and drumsticks)
  • 1 (400ml) can coconut milk
  • 1 tsp each: smoked paprika, onion powder, salt, garlic powder (for seasoning the chicken)
  • 1 bay leaf
  • 1 tbsp coconut oil
  • 1 small onion, finely diced
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • Salt and pepper to taste


  1. Season the chicken all over with the paprika, onion powder, garlic powder and salt.

2. Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and sear on all sides until golden brown, about 3-4 minutes per side. Remove chicken to a plate.

3. Reduce heat to medium and add the diced onion, tomatoes and bell pepper to the skillet. Cook for 2-3 minutes until starting to soften.

4. Pour in the coconut milk and add the rice. Season with a pinch of salt and pepper. Nestle the seared chicken pieces into the rice mixture and add the bay leaf.

5. Bring to a simmer, then cover, reduce heat to low and cook for 20-25 minutes, until rice is tender and chicken is cooked through.

6. Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and serve immediately.

    Enjoy this easy one-pot meal featuring tender chicken thighs and fragrant coconut rice! The coconut milk adds a rich, creamy texture and subtle sweetness. Feel free to adjust the amount of spices to your taste.