Imported from TikTok

One-Pan Chicken and Coconut Rice

Name: One-Pan Chicken and Coconut Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 5 servings
Cuisine: Caribbean
Ingredients: 5 boneless chicken thighs (The author used boneless thighs.); 1 tbsp oil (For marinating the chicken; additional oil is mentioned for the pan, but no amount is given.); 1 tsp salt (The description lists 1 tsp; the method says to use 1 tsp for the chicken and the same seasonings again for the rice, so the recipe amount is doubled overall.); 2 tsp black pepper (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.); 2 tsp garlic powder (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.); 2 tsp onion powder (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.); 2 tsp paprika (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.); 2 tsp ground cumin (Description lists cumin; method specifies 1 tsp for chicken and 1 tsp again for rice.); 2 tsp dried oregano (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.); 2 tsp dried thyme (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.); 2 tsp dried basil (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.); 1 tbsp lemon juice (For the chicken marinade; additional fresh lemon juice is squeezed into the pan, amount unspecified.); 1 onion (Diced.); 4 cloves garlic (Minced.); 1 bell pepper (Diced; color unspecified.); 2 chillies (Diced; variety and heat level unspecified.); 2 spring onions (Thinly sliced.); 400 g basmati rice (Rinse/wash before adding.); 1 lemon (Fresh lemon for squeezing into the rice and pan; exact amount of juice used is not stated.); 400 ml coconut milk (One tin.); 500 ml chicken stock (May be made with 1 tbsp chicken stock powder and water, as stated in the description.); 1 tbsp chicken stock powder (Optional preparation for the 500 ml chicken stock: mix with water. Water quantity unspecified.); water (As needed to make 500 ml chicken stock with the stock powder, if using that option.); fresh parsley (Chopped; used to top the dish before serving, with more for serving if desired.)

Recipe by @dishesandbeats @dishesandbeats · TikTok

Imported by Andries Jongsma on SeeMeCook

Boneless chicken thighs are seasoned, seared, and simmered with basmati rice, coconut milk, chicken stock, and vegetables in one pan. Lemon and a generous mix of herbs and spices brighten the rich, savory rice.

5 servings65 minCaribbean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

5 boneless chicken thighs (The author used boneless thighs.)
1 tbsp oil (For marinating the chicken; additional oil is mentioned for the pan, but no amount is given.)
1 tsp salt (The description lists 1 tsp; the method says to use 1 tsp for the chicken and the same seasonings again for the rice, so the recipe amount is doubled overall.)
2 tsp black pepper (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.)
2 tsp garlic powder (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.)
2 tsp onion powder (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.)
2 tsp paprika (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.)
2 tsp ground cumin (Description lists cumin; method specifies 1 tsp for chicken and 1 tsp again for rice.)
2 tsp dried oregano (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.)
2 tsp dried thyme (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.)
2 tsp dried basil (Description quantity retained; method specifies 1 tsp for chicken and 1 tsp again for rice.)
1 tbsp lemon juice (For the chicken marinade; additional fresh lemon juice is squeezed into the pan, amount unspecified.)
1 onion (Diced.)
4 cloves garlic (Minced.)
1 bell pepper (Diced; color unspecified.)
2 chillies (Diced; variety and heat level unspecified.)
2 spring onions (Thinly sliced.)
400 g basmati rice (Rinse/wash before adding.)
1 lemon (Fresh lemon for squeezing into the rice and pan; exact amount of juice used is not stated.)
400 ml coconut milk (One tin.)
500 ml chicken stock (May be made with 1 tbsp chicken stock powder and water, as stated in the description.)
1 tbsp chicken stock powder (Optional preparation for the 500 ml chicken stock: mix with water. Water quantity unspecified.)
water (As needed to make 500 ml chicken stock with the stock powder, if using that option.)
fresh parsley (Chopped; used to top the dish before serving, with more for serving if desired.)

Steps

1
Put the chicken thighs in a bowl. Add the oil and season with the salt, black pepper, garlic powder, onion powder, paprika, cumin, oregano, thyme, and basil. Add the lemon juice, mix thoroughly to coat, and leave to marinate for as long as desired.
2
Prepare the vegetables: dice the onion, bell pepper, and chillies; thinly slice the spring onions; and mince the garlic.
3
Heat a pan and add oil. The description gives 1 tbsp oil for the chicken, but does not specify the amount used in the pan.
4
Place the chicken in the hot pan and cook for about 3 minutes. Turn and cook the other side for about 3 minutes, until it has a crust; the chicken will not be fully cooked yet.
5
Remove the chicken from the pan. Add the diced onion, bell pepper, chillies, and sliced spring onions, and sauté for 2–3 minutes (the written recipe says 3 minutes).
6
Add the minced garlic and cook for a further 2 minutes.
7
Add the same seasonings used for the chicken, in the amounts stated for the rice: 1 tsp each of salt, black pepper, garlic powder, onion powder, paprika, cumin, oregano, thyme, and basil. Squeeze in fresh lemon juice.
8
Add the washed basmati rice and toast it in the pan for about 3 minutes, stirring to coat it in the flavors.
9
Pour in the coconut milk, followed by the chicken stock. Mix and bring the liquid to a boil.
10
Once boiling, place the chicken on top of the rice. Reduce the heat, cover the pan with a lid, and cook for 25–30 minutes, until the rice is fully cooked.
11
Top with freshly chopped parsley. Serve, adding more parsley if desired.

Notes

The description's ingredient quantities and method conflict: it lists 1 tsp salt and 2 tsp of each other seasoning, while the method says 1 tsp of each seasoning for the chicken and the same amounts again for the rice. The ingredient quantities above follow the ingredient list as written, while the method preserves its stated seasoning amounts. The author does not specify the amount of pan oil, lemon juice squeezed into the rice, parsley, marinade duration, or water quantity when making stock from powder.