Coconut Chicken Rice Bowls
A warm, creamy coconut rice base topped with salty-seared chicken thighs, bright pickled onions, cucumber ribbons, and fresh herbs. Finished with lime and flaky salt. Done in 30 minutes, one pan, one pot.
Equipment
- 12-inch skillet or cast iron pan
- Small saucepan with tight-fitting lid
- Sheet Pan
- Sharp knife and cutting board
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lime (juice for marinade and finishing)
For the Coconut Rice
- 1 1/2 cups jasmine rice, rinsed
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup water
- 1 slice fresh ginger (optional)
- salt
For the Toppings
- pickled red onions (quick-dressed in lime juice and salt)
- cucumber ribbons
- fresh mint and cilantro leaves
- flaky salt
- lime wedges
Instructions
- Marinate the chicken: In a bowl, combine fish sauce, brown sugar, and a splash of lime juice. Add chicken thighs and toss to coat. Let sit while you start the rice (5-10 minutes).
- Sear the chicken: Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Sear 4 minutes on first side without moving, then flip and sear 2 minutes on second side.
- Finish under broiler: Transfer skillet to a 400°F oven (or broiler) for 5-7 minutes until cooked through and edges are caramelized. Rest 5 minutes on a cutting board.
- Toast the rice: In a saucepan, melt 1 teaspoon coconut oil over medium heat. Add rinsed jasmine rice and stir 1 minute until translucent at edges.
- Simmer the rice: Add coconut milk, water, salt, and ginger slice. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Remove from heat and let stand covered 5 minutes. Fluff with a fork.
- Assemble bowls: Spoon coconut rice into wide shallow bowls. Slice chicken against the grain into 1/2-inch strips and fan over one side of rice. Arrange pickled onions, cucumber ribbons, and herbs in distinct clusters in remaining space. Squeeze fresh lime over everything, sprinkle with flaky salt, and serve immediately.
Notes
Rinse the jasmine rice until the water runs clear — unrinsed rice turns gummy. Pat the chicken dry after marinating to ensure a proper sear. Slice chicken against the grain for tenderness. The lime finish is non-negotiable: it balances the coconut richness. Store cooked rice and chicken separately in the fridge for up to 4 days (chicken does not freeze well). Reheat rice with a damp paper towel in the microwave; reheat chicken in a hot skillet with a splash of broth.