How was your weekend, dear reader. Milo is *STILL* battling a cold and is SUPER grumpy. We got some much-needed, beautiful rain, and the kids definitely kept us on our toes. We colored and painted, ran ourselves ragged in homemade obstacle courses, and watched Christmas episodes of Sophie and Milo’s favorite shows.
It was a weekend for one pot dinners and Coconut Chicken and Rice really fit the bill.
I love simmering a pot of soup or a rich pasta sauce for hours on the stove, and of course I love my slow cooker. But the ease and simplicity of one pot dinners have a big appeal, and I find I can’t get enough of them on weekends like these.
This One Pot Coconut Chicken and Rice is straight-forward and delicious. I love that it’s a step up from cream of mushroom soup but it’s still super simple to put together. The coconut milk, a little bite of ginger peeking through and some brightness from the lime and cilantro are fabulous.
The rice is exceptionally good. I love the magic little something that happens when you cook chicken over rice. All those glorious, succulent flavors meld together to create something so mouthwateringly amazing you find yourself going back for just one more bite again and again.
For picky eaters, you can grating your onion rather than dicing it (a food processor works great for this). Grated onions will melt right into the rice. Dice up the chicken for little ones before serving, add a green veggie or salad on the side, and you’ve got dinner!
I used boneless, skinless chicken thighs here. Organic ones are priced much better than I can ever seem to findd chicken breast. It’s also really hard to completely overcook them, which gives you tender, delicious chicken! Win for everyone, I say. If you prefer to use chicken breast, that’ll work too, you’ll just want to be sure to nestle it in well and watch carefully so as not to overcook it.
What are your favorite one-pot dinners?Print
- 1 lb. boneless, skinless chicken thighs, patted dry
- 1 medium onion, diced or grated
- 1 inch piece fresh ginger, peeled and minced
- 1 (15oz) can coconut milk
- 1 1/2 cups chicken broth
- 1 1/2 cups white rice, uncooked
- 1/2 cup unsweetened, finely shredded coconut
- 2 green onions, diced
- 2 limes
- cilantro for garnish
- salt and pepper, to taste
- olive oil
- Heat a drizzle of olive oil in an oven-safe Dutch oven or pan. Sprinkle salt and pepper over chicken and brown the chicken in oil for 3-4 minutes per side. Remove from the pan. Add onion, and ginger to the pan. Heat until tender and translucent.
- Pour coconut milk and broth into the pan and stir to scrape up any browned bits. Add rice and stir to coat. Nestle the chicken into the rice mixture and sprinkle with coconut.
- Bake at 400 degrees for 20-25 minutes, or till rice is tender and chicken is cooked through. Sprinkle green onion and cilantro over all, then squeeze lime juice over everything.
- Serve with broccoli or green beans.