One pan chicken thighs with garlicky coconut baked rice
Your next chicken based obsession
If there’s one thing I love almost as much as potatoes, it’s a dinner that only dirties one pan. Having an empty sink and clean sides is pure heaven to me.
Less washing up, less faffing about and somehow everything tastes even better because all those flavours have been bubbling away together in one glorious pot. Is this magic or just the beauty of one pot cooking? Which by the way, I have a great cookbook with dozens of delicious recipes – Poppy Cooks: The Actually Delicious One Pot Cookbook. Nothing like a cheeky book plug in the opening paragraph!
Anyway, this one pan chicken thigh dish with garlicky coconut baked rice is one of those recipes that works whatever the weather. It’s cosy enough for a chilly evening thanks to juicy chicken thighs and fluffy rice, but the creamy coconut, fragrant curry paste and garlic keep everything feeling that little bit fresh. In other words, make this all year round.
Why chicken thighs and not breast?
I’m firmly team chicken thigh with this one. Not only are they usually a little cheaper than chicken breasts, but they stay beautifully juicy in the oven and are much harder to overcook. Always a win if you’re not as confident cooking meat.
If your thighs are on the smaller side, simply use two per person to make sure everyone’s well fed.
One pan = less washing up
This is exactly the sort of recipe I reach for when I want a decent meal but can’t be bothered to clean up.
Everything starts on the hob before finishing in the oven, meaning there are fewer pots to wash. The rice cooks gently underneath the chicken, soaking up every last bit of flavour while you get on with absolutely anything else. So go watch a bit of TV or just relax!
How can I bulk this out even further?
If you want to make this dish go a little further, you could also add:
- Baby spinach stirred through the rice at the end
- Frozen peas
- Tenderstem broccoli served on the side
- Fresh coriander and a squeeze of lime before serving
- Toasted flaked almonds or cashews
Perfect for a birra batching
This recipe freezes really well, making it ideal for hectic weeks when you need something ready to go.
Simply allow the chicken and rice to cool completely before freezing for up to three months. Defrost overnight in the fridge, then reheat thoroughly until piping hot.
FAQs
Can I use chicken breasts instead of thighs?
You can, but chicken thighs stay much juicier during baking and add more flavour to the rice. If using chicken breasts, keep an eye on the cooking time to avoid drying them out.
Can I freeze this recipe?
Once cooled completely, freeze for up to three months. Defrost overnight in the fridge before reheating until piping hot.
Can I make this spicier?
Add fresh chopped chilli, extra curry paste or a pinch of chilli flakes to give the dish a little more HEAT.
Why cook the chicken skin-side down first?
Starting the chicken skin-side down helps render the fat and creates beautifully crispy, golden skin before it finishes cooking in the oven.
What should I serve with coconut chicken and rice?
It’s delicious on its own, but also pairs well with steamed greens, broccoli, cucumber salad or a naan bread.
One pan chicken thighs with garlicky coconut baked rice
By Poppy Cooks
https://www.poppycooks.com/recipes/one-pan-chicken-thighs-with-garlicky-coconut-baked-rice/
Ingredients
- 1 tbsp tandoori curry powder
- 50g salted butter, melted
- 4 large chicken thighs, skin on and bone in
- 1 red onion, peeled and sliced
- 5 cloves garlic, peeled and minced
- 2 tbsp tandoori curry paste
- 150g basmati rice, washed until the water runs clear
- 400ml coconut milk
- 400ml chicken stock
- Oil, salt and pepper
Metric
Imperial
Instructions
- Preheat the oven to 180ºc fan/200ºc/350ºf. Place a large ovenproof sauté pan with a tight fitting lid over a high heat and add a glug of oil.
- Pat the skin of the chicken thighs dry with kitchen paper and season well with salt. Fry for 3-5 minutes, skin side down, until golden brown and then flip. Cook for another 2 minutes, then remove from the pan and set aside.
- Tip the onions and garlic into the now empty pan and fry for a few minutes until softened with a pinch of salt and pepper. Spoon in the curry paste and cook out until darkened in colour and fragrant.
- Pour in the rice, coconut milk and chicken stock. Bring to a bubble and place the chicken thighs, skin side up, into the rice. Stir together the melted butter and curry powder, then spoon over the top of the thighs. Pop on the lid and place into the oven for 20 minutes.
- Remove the lid from the pan and cook in the oven for another 10 minutes until golden brown and fluffy. Fluff up the rice with a fork and serve up bowls of chicken and rice.