I love food like this, where all the elements get cooked together and the result is a delicious marriage of flavours. The fact that you marinate the chicken and then cook everything in the same dish saves on time and washing up!
I’ve partnered with @Countdown_nz to create this epic recipe to highlight Family Fridays as part of their More Good platform, to add a splash of good into our lives. This idea really speaks to me as opposed to fads, I prefer to make little changes in a positive direction. All little steps add up to being more good, right? So to give us more time as a family, I made this easy and affordable dish and I think you’ll love it.
Chicken and Rice are faves with my children and the fact that it has healthy carbs, is high in protein and low in fat, makes it a winner in our house. To make it lower in fat you can use skinless chicken or use extra chicken stock and take out the coconut milk, but I love the creamy flavour it adds.
I prep the chicken element of this dish ready during the day and then just add the rice and pop it in the oven end of day. This means instead of me faffing about in the kitchen I can spend time with the kids. When I recently cooked this dish, it was such a stunning summers day that we took it down to the river and ate it after some swimming. Less time in the kitchen means more time together as a family.
I served it with plain peas, and a side of pak choy stir fried with oyster sauce and topped with sesame seeds.
One Pot Chicken & Coconut Rice
Ingredients
- 6 x Chicken drumsticks
- 1.5 cups Brown Rice
- 2 tablespoons Curry Paste I used a mild Butter chicken
- 1 teaspoon Brown Sugar
- Generous pinch of Salt
- 1 lime
- 1 can Coconut milk
- 1 ½ cups Chicken stock
- 1 Onion peeled and diced or quartered*
- 1 thumb size piece of ginger peeled and either chopped large or microplaned*
- 4 kaffir lime leaves
- a handful of coriander
Instructions
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In a large oven proof tray or dish, mix curry paste, kaffir lime leaves, brown sugar, coconut milk, salt then add your chicken and half the lime and squeeze the juice over and toss the pieces into the dish too.
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Cover and marinate for an hour, or overnight, or 5 minutes. Whatever suits you!
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When you are ready to cook, preheat oven to 180 degrees
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To the dish with the chicken, add rice, onion, ginger and stock.
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Place in the oven (uncovered) and cook for 45 – 55 mins until the rice is sticky, the chicken is tender and both are cooked through.
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Garnish with coriander.
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Serve
Recipe Notes
I have cut the ginger and onion large so that they still flavour the dish but I can pick them out and eat the succulent onions, and discard the ginger. This pleases my children’s eating needs….
Also I have had some feedback that if using a heavy pan this is not cooking in the time specified. I have used a baking tray uncovered when cooking this dish. IF you have issues with the rice not cooking, turn up the heat to 200 and place a lid on your dish, or use foil to cover. You could also heat the stock to give it a head start if you are concerned about cook time.
Wondering if you cook the rice beforehand? I tried this recipe and after 50 minutes the rice was still very hard.
Thanks!
Hi Kelsey, Sorry you have having an issue here. No you don’t cook the rice beforehand, I think you probably need to cook it for longer or turn the heat up? I have had quite a few people message me saying that they have made the recipe and haven’t had any problems so I’m trying to troubleshoot what might be the case for you. xx Jana
I’ve had the same issue. It took 50 minutes to even start bubbling! I wonder if it’s the dish dimensions as I’m using a deep casserole dish. Blooming delicious once it was cooked!
Ohhh i am sorry this took a while and i think you are right about the dimentions / type of dish. I am going to make amendments to the recipe now about this. I am glad you enjoyed it in teh end 🙂
I have had the same thing happen tonight 🙁 I think it may be the dish I used. It was a lasagne dish as it was the biggest I had but as a result it was quite deep so prob hard to heat through to get the liquid up to temp. And then also I had used the same dish to marinate the chicken so it had been in the fridge and was cold when popped in the oven so again may have effected the bake temp and speed of it heating up. I finished the rice off on the hob and it’s smelling amazing but I prob needed to add another litre of stock. A bit of a pain but I think the flavour will make me feel better!!
golly so sorry to read this Monique! I have had plenty of people cook this with great success but a handful of people who have had the similar issue as you. I wonder if the dish is an issue? I will make amendments to the recipe to make suggestions for the size of dish and to put a lid on and turn temp up if having trouble. I really do hope that you enjoyed it, even thought it probably took the shine off
I’ve had exactly the same issue, rice isnt cooked, I took the chicken out at 1 hour 20 minutes… and still cooking the hard brown rice… it’s been in there 1hour 55 minutes now…
golly so sorry to read this Rox! I have had plenty of people cook this with great success but a handful of people who have had the similar issue as you. I wonder if the dish is an issue? I will make amendments to the recipe to make suggestions for the size of dish and to put a lid on and turn temp up if having trouble. I hope you managed to have some delicious chicken at some point xx
Chicken with coconut rice is an ultimate combination Thanks for sharing this mouthwatering recipe.
This was amazing! I was in the same boat with the rice not being cooked, I had used a ceramic dish instead of a roasting dish – maybe that was the difference? Ended up finishing it off in a pot. Used laska paste and instead of the kaffir lime leaves I used lemongrass paste instead (what I had in the cupboard).
Will definitely be cooking this again