Go Back
Close-up of seared chicken skin in Coconut Chicken and Rice with red chilies and ivory broth.

Coconut Chicken and Rice with Crispy Skin and Lime

This one-pan Coconut Chicken and Rice features deeply seared skin-on chicken thighs nestled in a creamy ivory coconut broth with jasmine rice, fresh chilies, and lime for a vibrant, tropical-inspired dinner.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Southeast Asian Inspired
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 4-6 Chicken Thighs Skin-on, bone-in
  • 1.5 cups (300g) Jasmine Rice Rinsed until clear
  • 14 oz (400ml) Full-fat Coconut Milk Canned variety
  • 1 cup (240ml) Chicken Stock Low sodium
  • 2 Limes One juiced, one for wedges
  • 2 Red Bird Eye Chilies Thinly sliced
  • 1/2 cup Fresh Cilantro Chopped
  • 1 tsp Black Sesame Seeds
  • 1 tsp Red Pepper Flakes

Equipment

  • 1 Rustic Black Ceramic Skillet Or any heavy-bottomed skillet
  • 1 Meat Thermometer To ensure chicken is cooked to 165°F

Method
 

Prepare the Chicken
  1. Pat chicken thighs dry. Place skin-side down in a cold black ceramic skillet. Turn heat to medium-high and sear for 8-10 minutes until deeply golden-brown and crispy. Flip and cook for 2 more minutes. Remove from pan.
  2. Drain all but 2 tbsp of fat. Add rinsed jasmine rice to the skillet and stir for 2 minutes until toasted and fragrant.
  3. Add coconut milk, chicken stock, and lime juice. Scrape the bottom of the pan. Nestle chicken back in (skin above liquid). Cover and simmer for 15-18 minutes until rice is tender.
  4. Top with cilantro, sliced chilies, lime wedges, red pepper flakes, and black sesame seeds as per visual blueprint.

Notes

Always use full-fat canned coconut milk for the thickest ivory broth.
Ensure the chicken skin stays above the liquid line to maintain crunch.