Sticky Coconut Chicken and Rice Recipe (2024)

Didn’t have any short grain rice so I used basmati rice and it worked great! Grocery store didn’t have boneless skinless thighs so I just deboned regular thighs and kept the skin. Happened to have TJ’s Thai lime and chili cashews and they added the perfect amount of spice. Pretty flavorful recipe- would make again!

We don't eat chicken, but this was great with tempeh (sliced & cooked atop the rice; no initial browning). I used two peppers for more veg and added a few shakes of tumeric for color.

Used chickpeas instead of chicken. Added half jalapeño with garlic and ginger. Added yellow and orange peppers eppers and broccoli. Used jasmine rice and cooked for 15 min. Really good!

Made this last night with the following changed suggested by others: I doubled the garlic and ginger, and used jasmine rice, light coconut milk, and added 1 Tbs garam masala, 1 Tbs fish sauce, and 1 seeded jalapeño pepper to the rice and broth. Those changes made it anything but bland, it was a delicious hit! Will definitely make it again, and it was easy. A great recipe that you can tailor to your liking with all sorts of additions or substitutions. Five stars!

Somehow I have 4 different types of rice, but no short grain. Anyone have any thoughts on using long grain white rice instead?

Anyone sub with breasts?

Loved this, definitely add hot sauce, which I would never have guessed to do. I'd double the ginger, salt liberally, and add a half cup of raisins which added some sweet depth. I used Calrose rice. This is really good and really easy.

I had a friend from Afghanistan who made this dish, and called it Bor Pilau. Some carrots add color when thrown in about halfway through cooking.And when I was in college, the Fanny Farmer cookbook has a very similar recipe made with chicken or pork chops, and deemed it South American. Guess a good idea is a good idea the world over.

Made with basmati rice. Loved it with green Tabasco. Extremely easy, and it was the best new recipe I’ve made in a while.

Very important to use large crystal kosher salt in this measurement. Substituting fine grain sea or table salt adds more sodium, simply because fine grain salt will amount to greater volume.

This was beyond the beyond of bland. I added turmeric, cumin and coriander and still so boring. I see why it recommends hot sauce

Has anyone tried this on the stove top with no oven?

I’d use gochujang.

Made this on the stove top...worked out very well. Serving with wedges of lime and hot sauce

Solid recipe that’s on the bland side without the hot sauce. I stirred in Sirachi, but think adding some red pepper flakes to the ginger sauté might add the needed heat. I chopped my cashews too fine; larger pieces would have added more crunch. Good enough to make again, and delicious for lunch the next day.

I never share negative reactions, but I’m making an exception. This was terribly bland. With about an equal amount of effort, I could have made fried rice, which would have had more flavor, more vegetables, crispier meat, and less fat.

A bit too much oil, not quite enough flavor. I think a splash of fish sauce would be a good add, and ++ ginger and garlic as others suggested. A lot of lime and hot sauce (sambal) to serve made it pretty tasty.

Made as written but after reading reviews and tasting toped with crispy chili, lime, and Maggi sauce for a little extra flavor.

This recipe rules, & is a huge hit in my household! I used chicken thighs WITH skins & bones because that's what I had; I can't eat garlic so left it out; store was out of gingerroot, so used dried; and forgot to add the cilantro. Still DELICIOUS!Next time I'll add extra bell pepper and some carrots, and throw in some kale, spinach, or other dark leafy to cut the richness and add some vitamins. I bet cruciferous veg would work great too!

Small mods:Arborio (short grain I had on hand)Knob onions in place of scallions (what I could get)AP rub in place of salt and pepper on chicken (comments about flavor)Andouille sausage in place of yellow pepper (wanted it meatier, don’t eat bell peppers)With the addition of either hot Asian chili flakes or cholula, this sang. Would increase cashews next go. They are really fun in the dish.

Following others suggestions, I doubled the ginger and garlic, and added a tablespoon of fish sauce. The end result was very tasty and while fairly mild (we added hot sauce at the table) had complex flavor. Will definitely make it again.

This was good. I had to bake the dutch over for 50 minutes plus (2x the 25 minutes they suggested) because there was constantly more liquid. The rice was not as flavorful as I would like, but I didn't have broth so I used water and 1/2 a bouillon cube (maybe that's on me). I added more salt to the rice after, but I can see soy sauce would be nice as well. The rice was a little too porridge-like for me as well. I feel like the rice to chicken ratio is too high. Maybe less rice, more chicken.

It was...fine. As some have noted, a bit bland. There are ways to jazz this up, but at a certain point you'll end up straying so much from the original recipe, I wonder why you'd bother.

OMG made this last night & was so impressed. I didn't add the hot sauce as it was for children as well. I finally found a dish that the kids didn't turn their noses up at. Yeehaaah! This is superfast, affordable, adaptable, delicious - thank you for a great recipe. I didn't have any bell peppers so peeled & chopped a zucchini (to hide the green) & added it to the pot. Wonderful, wonderful taste! I used Basmati rice as well & couldn't be happier with the end result!

i've made this twice now and both time it needed almost half and hour to an hour more time in the oven for the rice to absorb and it was all just a mushy mess at the end, with it still not having absorbed all the liquid asked for. I haven't seen anyone else have this issue, and I followed the recipe to the letter. Might someone know what's going on?

Bland is right. Wouldn’t make it again.

This was great! I think I somehow reverse engineered chicken rice a roni though. Added turmeric and curry powder, like someone here suggested and it was really good! Served with the Fly by Jing Zhong sauce. Easy dinner that I’ll definitely make again.

For those who criticize us for altering recipes, each recipe is a jumping off point. Ingredients, preference, and cooking styles are different. Yes, I altered this recipe - used chickpeas instead of chicken; added diced carrots, red and yellow peppers, garlic powder, onion powder, chili bean sauce, soy sauce, more ginger to taste; cooked the rice first in veggie stock adding to coconut-veggie mixture at end; stovetop only. I could not have made this tasty dish w/out this recipe for inspiration.

I was surprised by how bland this turned out, even when I added more salt and a truffle hot sauce.I’m going to keep the recipe because I think it’s a good frame for a better dish. Going to take some suggestions from here.

Great recipe. Doubled the aromatics and added a squeeze of lime over the finished dish. Cooked 30 minutes with the lid on and then another three with the lid off the crisp up the bottom rice a smidge. Can’t wait to make again and riff on this one.