Sticky Coconut Chicken and Rice Recipe (2024)

Didn’t have any short grain rice so I used basmati rice and it worked great! Grocery store didn’t have boneless skinless thighs so I just deboned regular thighs and kept the skin. Happened to have TJ’s Thai lime and chili cashews and they added the perfect amount of spice. Pretty flavorful recipe- would make again!

We don't eat chicken, but this was great with tempeh (sliced & cooked atop the rice; no initial browning). I used two peppers for more veg and added a few shakes of tumeric for color.

Used chickpeas instead of chicken. Added half jalapeño with garlic and ginger. Added yellow and orange peppers eppers and broccoli. Used jasmine rice and cooked for 15 min. Really good!

Made this last night with the following changed suggested by others: I doubled the garlic and ginger, and used jasmine rice, light coconut milk, and added 1 Tbs garam masala, 1 Tbs fish sauce, and 1 seeded jalapeño pepper to the rice and broth. Those changes made it anything but bland, it was a delicious hit! Will definitely make it again, and it was easy. A great recipe that you can tailor to your liking with all sorts of additions or substitutions. Five stars!

Somehow I have 4 different types of rice, but no short grain. Anyone have any thoughts on using long grain white rice instead?

Anyone sub with breasts?

Loved this, definitely add hot sauce, which I would never have guessed to do. I'd double the ginger, salt liberally, and add a half cup of raisins which added some sweet depth. I used Calrose rice. This is really good and really easy.

I had a friend from Afghanistan who made this dish, and called it Bor Pilau. Some carrots add color when thrown in about halfway through cooking.And when I was in college, the Fanny Farmer cookbook has a very similar recipe made with chicken or pork chops, and deemed it South American. Guess a good idea is a good idea the world over.

Made with basmati rice. Loved it with green Tabasco. Extremely easy, and it was the best new recipe I’ve made in a while.

Very important to use large crystal kosher salt in this measurement. Substituting fine grain sea or table salt adds more sodium, simply because fine grain salt will amount to greater volume.

This was beyond the beyond of bland. I added turmeric, cumin and coriander and still so boring. I see why it recommends hot sauce

Has anyone tried this on the stove top with no oven?

I’d use gochujang.

Made this on the stove top...worked out very well. Serving with wedges of lime and hot sauce

Solid recipe that’s on the bland side without the hot sauce. I stirred in Sirachi, but think adding some red pepper flakes to the ginger sauté might add the needed heat. I chopped my cashews too fine; larger pieces would have added more crunch. Good enough to make again, and delicious for lunch the next day.

This was good. I had to bake the dutch over for 50 minutes plus (2x the 25 minutes they suggested) because there was constantly more liquid. The rice was not as flavorful as I would like, but I didn't have broth so I used water and 1/2 a bouillon cube (maybe that's on me). I added more salt to the rice after, but I can see soy sauce would be nice as well. The rice was a little too porridge-like for me as well. I feel like the rice to chicken ratio is too high. Maybe less rice, more chicken.

It was...fine. As some have noted, a bit bland. There are ways to jazz this up, but at a certain point you'll end up straying so much from the original recipe, I wonder why you'd bother.

OMG made this last night & was so impressed. I didn't add the hot sauce as it was for children as well. I finally found a dish that the kids didn't turn their noses up at. Yeehaaah! This is superfast, affordable, adaptable, delicious - thank you for a great recipe. I didn't have any bell peppers so peeled & chopped a zucchini (to hide the green) & added it to the pot. Wonderful, wonderful taste! I used Basmati rice as well & couldn't be happier with the end result!

i've made this twice now and both time it needed almost half and hour to an hour more time in the oven for the rice to absorb and it was all just a mushy mess at the end, with it still not having absorbed all the liquid asked for. I haven't seen anyone else have this issue, and I followed the recipe to the letter. Might someone know what's going on?

Bland is right. Wouldn’t make it again.

This was great! I think I somehow reverse engineered chicken rice a roni though. Added turmeric and curry powder, like someone here suggested and it was really good! Served with the Fly by Jing Zhong sauce. Easy dinner that I’ll definitely make again.

For those who criticize us for altering recipes, each recipe is a jumping off point. Ingredients, preference, and cooking styles are different. Yes, I altered this recipe - used chickpeas instead of chicken; added diced carrots, red and yellow peppers, garlic powder, onion powder, chili bean sauce, soy sauce, more ginger to taste; cooked the rice first in veggie stock adding to coconut-veggie mixture at end; stovetop only. I could not have made this tasty dish w/out this recipe for inspiration.

I was surprised by how bland this turned out, even when I added more salt and a truffle hot sauce.I’m going to keep the recipe because I think it’s a good frame for a better dish. Going to take some suggestions from here.

Great recipe. Doubled the aromatics and added a squeeze of lime over the finished dish. Cooked 30 minutes with the lid on and then another three with the lid off the crisp up the bottom rice a smidge. Can’t wait to make again and riff on this one.

If you think this is bland, I’m not sure you’re doing it right! This recipe is perfect. Went a little heavy-handed on the black pepper (for seasoning the chicken and added more than recommended before popping it into the oven). Also added an extra clove of garlic. Make sure thighs are browned and save all juices from that gather on the plate to add back into the rice for schmaltzy goodness!Added the whole bunch of cilantro leaves. Could add lime when serving…No hot sauce needed!

Added two Serrano peppers and thoroughly enjoyed!

Came out fine, but next time will definitely add more vegetables — green beans? peas? — to make this a proper one-pot meal. Feel like I did a lot of mincing and chopping of ingredients and just got a pretty basic chicken and rice.

It is rather bland despite the addition of a jalapeño pepper. However, topping it off with some really good hot sauce makes it pop.

This was terribly bland as written. Added Thai red curry paste and adjusted the ingredients to taste, and in the end it was quite tasty.

As others have shared, it’s bland. I doubled the garlic and ginger, and added chili flakes, and I still found it need attention. I also found it very heavy. Next time I’ll add more spices as others have described and use light coconut milk or halve it and sub broth.