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