Coconut-Cilantro Chicken and Rice
Published Aug. 6, 2025
- Total Time
- 1½ hours
- Prep Time
- 15 minutes
- Cook Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds bone-in, skin-on chicken thighs (5 or 6 thighs)
- 1(14-ounce) can coconut milk, divided
- 3teaspoons garam masala, divided
- Kosher salt (such as Diamond Crystal) and black pepper
- 5ounces baby spinach
- 4scallions, roughly chopped
- 1large bunch cilantro, a few sprigs reserved for garnish
- 1serrano chile, stemmed, plus more sliced chile if desired for garnish
- 1cup chicken or vegetable broth
- 2tablespoons olive oil or ghee, plus more as needed
- 3garlic cloves, sliced
- 1tablespoon finely chopped fresh ginger
- 1½cups white jasmine rice
- 1cup (5 ounces) frozen peas (optional), set aside to thaw
- 1lime, halved, plus wedges for serving
Nutritional analysis per serving (6 servings)
776 calories; 49 grams fat; 21 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 37 grams protein; 990 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack in the middle position and heat the oven to 425 degrees.
- Step 2
In a medium bowl, combine the chicken with ⅓ cup coconut milk, 1 teaspoon garam masala, 1 teaspoon salt and ½ teaspoon pepper. Toss to coat and set aside to marinate.
- Step 3
In a blender, combine the spinach, scallions, cilantro and serrano chile. Pour in the chicken broth and remaining coconut milk and blend until smooth. Season the spinach purée to taste with salt and set aside.
- Step 4
Heat a large (12-inch) ovenproof skillet or wide braising pan with a lid over medium-high. Once hot, add the olive oil and arrange the chicken in a single layer, skin side down. Cook for 6 to 8 minutes, until the skin on the bottom is a deep golden brown. Turn and cook for another 3 minutes, until the chicken is lightly browned and releases easily from the pan. Set chicken aside on a plate, skin side up.
- Step 5
Lower the heat to medium. If the pan looks dry, add more oil to coat the bottom of the pan. Add the garlic, ginger and remaining 2 teaspoons garam masala. Cook, stirring constantly to make sure the garlic and spices don't burn, until garlic is fragrant, 1 to 2 minutes. Add the rice and stir until the rice turns opaque, 2 minutes more.
- Step 6
Pour in the spinach purée, scraping the bottom of the pan with your cooking spoon to release any browned bits. Bring the liquid to a simmer and cook for 5 minutes, stirring often. Turn off the heat and arrange the chicken in the pan, skin side up (along with any accumulated juices). Place a piece of foil on top, then cover the pan with a lid, transfer to the oven and bake for 20 minutes, until the chicken is cooked through and the rice is tender.
- Step 7
Remove the pan from the oven and transfer the chicken to a plate. Add the thawed peas (if using) and the juice of half the lime. Taste, adding more salt and lime juice if needed, and fluff the rice with a fork. Cover the pan and let steam for 10 minutes before serving. If desired, place the chicken on a sheet pan under the broiler for 2 to 3 minutes to crisp up the skin.
- Step 8
Serve chicken and rice straight from the pan, garnished with lime wedges and more cilantro leaves.
Private Notes
Comments
@Katya so, an entirely different recipe from the one found here. OK.
Made this as written except used frozen spinach and skipped peas and lime at the end. The kiddos were meh, but I thought it was rich and delicious. Perfect for an unusually cool rainy August day in NC when I needed some comfort food.
No. You add uncooked rice in Step 5 and saute it a bit. In the following step, you add the liquids to the pan and cover tightly before baking. The rice absorbs the liquids and softens as it bakes. (Not sure what the role is for the piece of foil over the top, my guess is to help seal in the steam. I'd skip it if you have a tight-fitting pot lid that'll stay put.)
Made it mostly as written with only a few minor tweaks. Shoehorned everything into a 10 inch cast iron skillet because that's the only oven-safe pan I have. Substituted a bit of chile powder for the serrano chile. Didn't bother with the foil under the pan lid because I didn't see the point. Omitted the peas. It was very good, family really liked it.
Wow, absolutely DIVINE. Used chicken breast instead of thighs and while the chicken breast works fine (and even comes out nicely moist thanks to the spinach puree), thighs would’ve been more fitting for this dish, flavor-wise. Instead of salt, I used some fish sauce and instead of lime, I used Meyer lemon I had on hand. It turned out fantastic and will become a go-to for colder nights. I imagine the leftovers will be even better.
Rave reviews from the whole family! The rice is the star of the dish. I used Chaat Maasala because I didn't have Garam Masala and it was delicious. I ended up having to add an extra 3/4 Cup of liquid so that the rice was not crunchy, not sure why, but the dish will be on regular rotation in our house going forward