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4.6 from 105 votes

Coconut Chicken With Rice and Green Beans

Coconut Chicken with Rice and Green Beans - Have your protein, carbs, and veggies all cooked together with rich coconut milk and a hint of spice. Minimal effort, only 1 pot to clean, and a dinner your family will be requesting week after week.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 584 kcal
Course: Lunch , Dinner
Cuisine: Asian

Ingredients

  • 2 tablespoon olive oil
  • 2 pound chicken thighs boneless and skinless
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 large onion chopped
  • 1 tablespoon fresh ginger minced
  • 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 fresh cilantro chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350℉.
  2. Pat dry the chicken thighs with paper towels then season them with the 1/2 tsp salt and 1/4 tsp pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the green beans, then return the chicken back to the pot. Cover with a lid.
  7. Transfer the pan to the preheated oven and cook for 20 minutes or until the rice is cooked through and the liquid absorbed.
  8. Garnish with cilantro and serve.

Notes

  • Leftovers: You can keep leftovers in the pot with the lid, or transfer them to an airtight container. They will last 3-4 days refrigerated. Reheat either in the microwave, or you can reheat covered in the oven at 400F for 7-10 minutes.
  • Freezing: Make sure the dish is fully cooled down to room temperature before freezing. Leftovers will last 3-4 months frozen. You can also prep this meal ahead of time. Cover the braiser with plastic wrap, then secure the lid. Let it thaw in the fridge for a full day before transferring to the oven to reheat.

Nutrition Information

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 (17%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 400IU (8%) Vitamin C 8mg (9%) Calcium 63mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 584

% 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.