One-Pan Coconut Chicken and Rice with Green Yogurt Sauce

Ingredients

• 500 g boneless, skinless chicken thighs
• 1.5 tbsp light brown sugar (The source gives 1–2 tbsp.)
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 cloves garlic (Grated; additional garlic is also mentioned for the rice in the transcript, but no amount is given.)
• 1 piece fresh ginger (A small piece, grated; estimated at approximately 15 g.)
• 0.25 lime lime juice (Juice of 1/4 lime; the transcript also mentions lime zest.)
• cooking oil (Used to sear the chicken; the transcript says to add oil but gives no amount.)
• 1 cup extra-long-grain basmati rice (Use good-quality rice. The source specifies a 1:2 rice-to-liquid ratio.)
• 1 cup coconut milk
• 1 cup boiling water (The transcript refers to this as water.)
• spring onion (Added to the rice according to the transcript; amount not stated.)
• fresh garlic (Added to the rice according to the transcript; amount not stated. This may be in addition to the garlic used for the chicken marinade.)
• fresh ginger (Added to the rice according to the transcript; amount not stated.)
• 1 green chili (Used in the rice and/or as a topping; the sauce also specifies one green chili.)
• black pepper (To taste; added to the rice according to the transcript.)
• lime zest (Mentioned in the transcript; amount not stated.)
• 2 tbsp green yogurt (For the sauce.)
• 1 bunch fresh coriander (A large bunch; estimated at approximately 30 g. For the sauce.)
• 1 tsp mint sauce (For the sauce.)
• 1 green chili (For the sauce.)
• 0.25 lime lime juice (For the sauce.)
• salt (A pinch, for the sauce.)
• black pepper (A pinch, for the sauce.)
• water (A splash, for the sauce.)

Steps

1. 1

   Combine the chicken thighs with the light brown sugar, dark soy sauce, light soy sauce, grated garlic, grated ginger, and lime juice. The source says the chicken may be marinated with the flavorings of your choice, but it does not specify a marinating time.

2. 2

   Heat oil in a large pan. Add the chicken and cook until it develops a browned crust on the outside.

3. 3

   Remove the chicken from the pan and set it aside. Leave the cooking juices and browned flavor in the pan.

4. 4

   Add the spring onion, garlic, ginger, and green chili to the pan. Season with black pepper. Cook together as the rice base; the source does not specify a separate cooking time.

5. 5

   Add the basmati rice, coconut milk, and boiling water. Add the lime zest and lime juice mentioned in the transcript. The stated liquid ratio is 1 cup rice to 2 cups liquid.

6. 6

   Bring the pan up to heat, then nestle the chicken back into the rice mixture.

7. 7

   Simmer gently for 20 minutes, until the rice is cooked and the chicken is fully cooked through. The source does not provide a target internal temperature.

8. 8

   Turn off the heat and let the rice and chicken rest in the pan for about 10–15 minutes.

9. 9

   Make the sauce by combining the green yogurt, fresh coriander, mint sauce, green chili, lime juice, salt, pepper, and a splash of water. The transcript also says that the chicken cooking sauce was reduced down separately, but the description gives the yogurt-based sauce as the named sauce; the exact reduction method is not specified.

10. 10

    Brush or spoon the sauce over the rested chicken and rice, then finish with the sauce and chili as shown in the source.

Notes

The transcript additionally mentions spring onion, garlic, ginger, black pepper, lime zest, and oil, but does not provide quantities for most of them. The exact sauce assembly and the referenced reduction of the chicken juices are not fully described. Use caution with soy sauce, which is salty; the source does not specify additional salt for the main dish.

Nutrition per serving

• main
• one-pan
• chicken
• rice
• coconut
• soy-glazed
• simmered
• gluten-free adaptable