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Homemade Coconut Chicken with Rice and Green Beans photo

Coconut Chicken with Rice and Green Beans

This Coconut Chicken is a tropical delight! Tender chicken thighs simmered with fragrant rice and vibrant green beans in creamy coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Tropical
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken thighs
  • Salt (to taste)
  • Pepper (to taste)
  • 1 large onion chopped
  • 1 tablespoon fresh ginger minced
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon Gochujang (hot pepper paste)
  • 1 teaspoon fish sauce
  • 1 cup long grain rice (such as basmati or jasmine)
  • 14 ounces coconut milk
  • 2 cups water
  • 1 teaspoon salt (to taste)
  • ½ pound green beans ends trimmed and cut in half
  • 2 tablespoons fresh cilantro chopped

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Measuring cup and spoons
  • Wooden spoon or spatula

Method
 

Instructions
  1. Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, until translucent. Add the minced ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
  2. Season the chicken thighs with salt and pepper. Increase the heat to medium-high, then add the chicken to the pot. Brown the chicken on both sides for about 5 minutes.
  3. Stir in the ground cumin, Gochujang, and fish sauce. Mix everything well, allowing the spices to coat the chicken and aromatics evenly.
  4. Pour in the rice, coconut milk, and water. Stir to combine, ensuring the rice is submerged in the liquid. Add the additional teaspoon of salt, adjusting to your taste preferences.
  5. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
  6. After 20 minutes, lift the lid and add the trimmed green beans. Stir gently, cover, and cook for another 5-10 minutes until the beans are tender and the chicken is cooked through.
  7. Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then sprinkle the chopped cilantro on top. Serve warm.

Notes

  • Always taste and adjust the seasoning throughout the cooking process for the best flavor.
  • If you like a bit of crunch, consider roasting the green beans separately and adding them just before serving.
  • For extra creaminess, use full-fat coconut milk.