This One Pot Coconut Lime Chicken and Rice is a vibrant, aromatic dinner that brings the bright flavors of the tropics right to your kitchen table. With crispy-skinned chicken thighs nestled into a bed of fluffy, turmeric-spiced basmati rice, every bite is a perfect balance of zesty lime and creamy coconut.
Savory, slightly sweet, and incredibly comforting, this dish cooks entirely in one pan from the stovetop sear to the final oven bake making cleanup a breeze.
Recipe Details
- Flavor Profile: A complex blend of creamy coconut milk, floral honey, and tart lime juice, grounded by earthy turmeric, ginger, and savory chicken juices.
- Texture: You get the best of all worlds: crispy golden chicken skin, tender meat falling off the bone, and perfectly cooked, fluffy rice.
- Time: 20 minutes prep, 30 minutes bake time, 10 minutes rest.
- Difficulty: Intermediate. It involves searing meat and a seamless transition from stovetop to oven.
What You’ll Need
To make this recipe, you will need a large, deep oven-safe skillet or Dutch oven (about 12 inches wide) that has a tight-fitting lid or foil for the resting stage. A microplane is helpful for zesting the limes and grating the ginger. The ingredients rely on bone-in chicken for deep flavor, aromatic basmati rice, and bold fresh produce like ginger, garlic, and cilantro.
Ingredient Notes
- Chicken Thighs – You need 8 good-sized bone-in, skin-on chicken thighs. The bone keeps the meat juicy during the bake, and the skin renders fat that flavors the rice. Be sure to trim excess skin for a neat presentation.
- Basmati Rice – This long-grain rice is essential for this recipe. It stays fluffy and separate rather than becoming mushy in the coconut broth.
- Coconut Milk – Use a standard 13 1/2 ounce can. Shake it well before opening to emulsify the cream and water. It adds a luxurious richness to the rice.
- Ginger & Garlic – Fresh is best here. A generous amount of minced garlic and peeled ginger root provides the aromatic base.
- Turmeric – This spice gives the rice its beautiful golden yellow color and a warm, earthy taste.
- Lime – You will use both the zest and the juice. The acid cuts through the richness of the coconut milk and chicken fat.
- Honey – A tablespoon of runny honey adds a subtle sweetness that balances the red pepper heat and lime acidity.
Add-ins and Substitutions
- Spice Level – The crushed red pepper flakes add a gentle heat. If you prefer a spicier dish, increase the amount or add a sliced fresh chili.
- Greens – You can stir in a handful of baby spinach immediately after the dish comes out of the oven; the residual heat will wilt it perfectly.
- Nuts – Toasted cashews sprinkled on top at the end add a wonderful crunch.
How to Make One Pot Coconut Lime Chicken and Rice
- Prep: Preheat oven to 375ºF and arrange an oven rack in the center position.
- Season Chicken: Season the chicken thighs on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Sear: Heat the cooking oil in a large oven-safe pan or Dutch oven over medium-high heat. Fry the chicken thighs skin side down, 4 at a time, for 2-3 minutes until the skin is light golden brown. Transfer the chicken to a plate (it will not be fully cooked yet).
- Sauté Aromatics: In the same pan with the rendered fat, sauté the chopped onions until they are tender and translucent, about 4 minutes. Add the minced garlic, minced ginger, turmeric, and crushed red pepper flakes. Cook, stirring constantly, for 2 minutes until fragrant.
- Build the Rice Base: Add the dry basmati rice, lime zest, half the lime juice (2 tablespoons), 1/2 teaspoon salt, 1/8 teaspoon black pepper, coconut milk, chicken broth, honey, and half of the chopped cilantro. Bring the mixture to a boil, stirring to combine everything evenly. Turn off the heat.
- Bake: Return the chicken thighs to the pan skin side up, arranging them in a single layer on top of the rice mixture. Cook in the preheated oven, uncovered, for 30 minutes.
- Rest: Remove the pan from the oven. Cover the pot tightly with a lid or aluminum foil and let it rest for 10 minutes. This creates steam to finish cooking the rice perfectly.
- Serve: Uncover the pot and drizzle the remaining 2 tablespoons of lime juice over the chicken and rice. Garnish with the remaining chopped cilantro. Serve warm, offering mango chutney and plain yogurt on the side.
Pro Tip: The 10-minute resting period at the end is the most critical step. Covering the hot pan allows the rice to absorb the remaining moisture and fluff up. If you skip this, the rice may be wet or undercooked in the center.
Recipe Tips
- Skin Side Up: When returning the chicken to the pan, ensure the skin side is facing up and not submerged in the liquid. This allows the skin to crisp up in the oven rather than getting soggy.
- Trimming Chicken: Take a moment to trim any loose, hanging skin from the thighs before searing. This makes the final dish look neater and prevents the rice from becoming too greasy.
- Check the Rice: Basmati rice is delicate. Avoid stirring the rice once the chicken is added on top to prevent breaking the grains or creating a mushy texture.
FAQs
- Can I use brown rice? No, brown rice requires significantly more liquid and a longer cooking time, which would result in dry, overcooked chicken. Stick to white basmati rice.
- Can I use boneless chicken? Bone-in thighs are highly recommended for flavor and moisture, but if you must use boneless, check for doneness earlier as they cook faster.
- Is this spicy? It has a mild kick from the red pepper flakes. The coconut milk and honey mellow out the heat, making it family-friendly for most.
Serving Suggestions
- Condiments: As listed, mango chutney and plain yogurt are fantastic accompaniments that add sweetness and coolness.
- Bread: Warm naan bread or roti is perfect for scooping up the flavorful rice.
- Vegetables: A side of roasted broccoli or green beans pairs well with the rich coconut flavors.
Make This Recipe in Advance
- Prep: You can chop the onions, garlic, and ginger in advance and store them in the fridge.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Note that the skin will lose its crispiness upon reheating.
One Pot Coconut Lime Chicken and Rice
- Total Time: 1 hour
- Yield: 4-6 Servings (8 Thighs) 1x
Description
This One Pot Coconut Lime Chicken and Rice is a vibrant, aromatic dinner that brings the bright flavors of the tropics right to your kitchen table. With crispy-skinned chicken thighs nestled into a bed of fluffy, turmeric-spiced basmati rice, every bite is a perfect balance of zesty lime and creamy coconut. Savory, slightly sweet, and incredibly comforting, this dish cooks entirely in one pan from the stovetop sear to the final oven bake making cleanup a breeze.
Ingredients
The Chicken
- 8 chicken thighs, bone-in and skin-on (trimmed of excess skin)
- 1 tablespoon cooking oil (avocado or canola)
- Kosher salt and freshly ground black pepper
The Aromatics & Rice Base
- 1 large yellow onion, chopped
- 4 large garlic cloves, minced
- 1 1/2-inch piece of fresh ginger, peeled and minced
- 1 1/2 cups dry Basmati rice (approx. 8 oz)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes
The Liquids & Finish
- 1 cup coconut milk (shake can well before measuring)
- 1 3/4 cups chicken broth
- Zest and juice of 2 limes (divided use)
- 1 tablespoon runny honey
- 1/2 cup fresh cilantro leaves, chopped (divided use)
- For Serving: Mango chutney and plain yogurt
Instructions
Prep
Preheat oven to 375°F (190°C). Ensure the rack is in the center position.
Sear Chicken
Season chicken thighs generously with salt and pepper. Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat. Fry: Place chicken skin-side down. Cook for 2–3 minutes until the skin is light golden brown. Transfer to a plate (meat will still be raw).
Sauté Aromatics
In the same pan (keep the rendered fat), add the chopped onion. Cook: Sauté for 4 minutes until tender.
Spice
Add minced garlic, ginger, turmeric, and red pepper flakes. Cook, stirring constantly, for 2 minutes until fragrant.
Build Rice Base
Add the dry Basmati rice, lime zest, half the lime juice (2 tbsp), honey, half the cilantro, 1 cup coconut milk, and 1 3/4 cups chicken broth.
Season
Add 1/2 teaspoon salt and a pinch of black pepper.
Boil
Bring the mixture to a boil, stirring to distribute everything evenly. Turn off the heat.
Bake
Arrange the chicken thighs skin-side up in a single layer on top of the rice mixture. Cook: Transfer the open pan to the oven. Bake uncovered for 30 minutes.
Rest (Crucial Step)
Remove from the oven. Cover: Immediately cover the pot tightly with a lid or aluminum foil. Let it rest for 10 minutes. This traps steam to finish fluffing the rice.
Serve
Uncover, drizzle with the remaining lime juice, and garnish with the remaining cilantro. Serve warm with mango chutney and yogurt.
Notes
The Resting Period: Do not skip step 6! The rice might look slightly wet when it comes out of the oven. Covering it allows the grains to absorb the remaining moisture and become perfectly fluffy.
Skin Placement: When returning the chicken to the pan (Step 5), ensure the skin is above the liquid line. This ensures it crisps up in the oven rather than boiling and becoming soggy.
Rice Type: Use Basmati rice. It has the right starch content to stay fluffy in this coconut broth. Brown rice would require more liquid and time, drying out the chicken.
Turmeric Tip: Turmeric stains easily! Be careful with white countertops or wooden spoons when measuring the spice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (+10 min rest)
- Category: Dinner / One Pot
- Method: Stovetop to Oven
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 Thigh + Rice portion
- Calories: 520
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 115mg
Keywords: coconut lime chicken, one pot chicken and rice, turmeric rice recipe, crispy chicken thighs, basmati rice recipes, tropical chicken dinner, dutch oven recipes
