Coconut Chicken With Rice and Green Beans
User Reviews
4.6
Coconut Chicken With Rice and Green Beans
Description
This recipe starts by seasoning and searing chicken thighs to get a browned exterior before cooking them with onions, garlic, ginger, cumin, and spicy gochujang paste. The addition of coconut milk and water forms a rich liquid base into which long grain rice (such as basmati) is stirred. Simmering in the oven finishes cooking the rice, chicken, and green beans together so that the rice absorbs the aromatic coconut broth, the chicken remains juicy, and the green beans stay crisp.
The combination of cumin and gochujang brings warmth and subtle heat, balanced by the creamy coconut milk and a dash of fish sauce for umami depth. Fresh cilantro added at the end adds brightness to the dish's layers of flavor.
This meal serves as a hearty, balanced dinner combining protein, vegetables, and fragrant rice in one pot, minimizing clean-up while delivering a complex flavor profile.
Leftovers reheat well in the microwave or oven, and the dish can be frozen if cooled fully first, with thawing recommended before reheating for best results.
Ingredients
- 2 tablespoon olive oil
- 2 pound chicken thighs boneless and skinless
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 large onion chopped
- 1 tablespoon ginger minced, fresh
- 4 cloves garlic minced
- 1 tablespoon cumin ground
- 1 teaspoon gochujang (hot pepper paste)
- 1 teaspoon fish sauce
- 1 ½ cups long grain rice such as basmati or jasmine
- 14 ounce coconut milk
- 2 cups water
- 1 teaspoon salt or to taste
- ½ pound green beans end trimmed and cut in half
- 2 tablespoon cilantro chopped, fresh
Instructions
- Preheat the oven to 350℉.
- Pat dry the chicken thighs with paper towels then season them with the 1/2 tsp salt and 1/4 tsp pepper.
- In a large pan (I used my braiser, see link under equipment) heat the olive oil over medium-high heat, add the thighs and sear them on both sides until browned. They will not be cooked through. Transfer them to a plate.
- Lower the heat to medium and in the same pan add the onion and cook for 5 minutes until softened. Add the garlic, ginger, cumin and Gochujang paste and stir everything together, scraping the bottom of the pan. Cook for 1 more minute.
- Stir in the rice and cook for 2 minutes, to toast the rice a bit, then add the coconut milk, water, fish sauce, 1 tsp salt and stir everything together. Bring to a boil.
- Stir in the green beans, then return the chicken back to the pot. Cover with a lid.
- Transfer the pan to the preheated oven and cook for 20 minutes or until the rice is cooked through and the liquid absorbed.
- Garnish with cilantro and serve.
Notes
- Store leftovers covered in the fridge for 3-4 days and reheat gently.
- Freeze properly cooled leftovers for up to 3-4 months; thaw in refrigerator before reheating.
- The recipe can be prepped ahead up to the baking step and refrigerated before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 584kcal | 29% |
| Carbohydrates | 20g | 7% |
| Protein | 28g | 56% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 148mg | 49% |
| Sodium | 795mg | 33% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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