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Coconut Lime Chicken and Rice

Coconut lime chicken and rice is a one-pot skillet meal with tender chicken thighs cooked in creamy coconut-lime rice. The broth simmers until the rice is tender and the grains turn lightly golden, finished with fresh lime wedges 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: Main Dish
Cuisine: Asian-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless chicken thighs with salt and black pepper to taste. Heat oil in a large skillet over high heat and sear the thighs for 4–5 minutes per side until golden, then remove and set aside (visual cue: browned edges).
Toast aromatics and rice
  1. In the same pan, sauté garlic cloves, minced and fresh ginger, grated for 1 minute. Add long-grain white rice and toast for 2 minutes while stirring (visual cue: lightly dry-roasted rice smell).
Simmer coconut-lime rice
  1. Add coconut milk, chicken broth, lime juice, lime zest, fish sauce or soy sauce, and sugar to the pan. Stir and bring to a simmer over medium-high heat (visual cue: small bubbling across the surface).
Cook until tender
  1. Nestle the boneless chicken thighs into the rice, reduce heat to low, and cover. Cook for 18–20 minutes until the rice is tender and the chicken is cooked through (visual cue: liquid is mostly absorbed and the rice grains are soft).
Rest and serve
  1. Rest the pot for 5 minutes with the lid on. Fluff the rice gently (visual cue: grains separate and look fluffy).
  2. Serve with fresh cilantro and lime wedges for serving (visual cue: cilantro scattered on top and lime wedges placed at the ready).

Notes

Pro tip: after toasting the rice, stir the coconut milk mixture well so the grains are evenly coated before simmering. Store leftovers in the fridge for up to 3 days in a covered container; reheat gently with a splash of broth or water to loosen the rice. Freezing is not recommended because coconut rice can turn grainy after thawing. For a lower-sodium option, use low-sodium soy sauce or reduce added salt to taste.