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Coconut Lime Chicken and Rice

Coconut lime chicken and rice with tender thighs nestled in fragrant, golden coconut lime rice cooked in one pan. The broth lightly thickens as the rice simmers, creating creamy texture that’s finished with fresh lime and cilantro.
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Prep Time 10 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1.5 lb boneless chicken thighs
long-grain white rice
  • 1.5 cup long-grain white rice
coconut milk
  • 1 can (13.5 oz) coconut milk
chicken broth
  • 1 cup chicken broth
aromatics
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
lime flavor
  • 2 tbsp lime juice
  • 1 tsp lime zest
savory sauce
  • 1 tbsp fish sauce or soy sauce
  • 1 tsp sugar
cooking fat and seasoning
  • 2 tbsp oil
  • 0.25 tsp salt and black pepper to taste
garnish
  • 0.5 cup fresh cilantro and lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season chicken thighs with salt and black pepper to taste. Sear in oil in a large skillet over high heat for 4–5 minutes per side until golden, then remove and set aside.
Toast the rice and build the broth
  1. In the same pan, sauté garlic and ginger over medium-high heat for 1 minute until fragrant, stirring continuously.
  2. Add the rice and toast for 2 minutes, stirring, until the grains look slightly drier and fragrant.
  3. Add coconut milk, chicken broth, lime juice, lime zest, fish sauce or soy sauce, and sugar. Stir and bring to a simmer until you see steady bubbles across the surface.
Simmer until tender
  1. Nestle the seared chicken thighs into the rice, keeping them partially surrounded by liquid.
  2. Reduce heat to low, cover, and cook for 18–20 minutes until the rice is tender and the chicken is cooked through.
Rest, fluff, and serve
  1. Rest the covered pan for 5 minutes off the heat, then uncover and fluff the rice gently with a fork.
  2. Serve garnished with fresh cilantro and lime wedges.

Notes

For the best texture, keep the lid on during the 18–20 minute cook so the rice steams evenly; if the liquid seems low near the end, add a splash of broth and simmer covered for a few more minutes. Store leftovers in an airtight container in the fridge for up to 3 days; freeze yes for up to 2 months and reheat until steaming. For a lighter option, use light coconut milk (reduced-fat) to keep the creamy coconut flavor with fewer calories.