Description
This delicious Coconut Chicken Rice Bake is a perfect one-pan meal packed with flavor!
Ingredients
Scale
- 1 (13 oz) can coconut milk (divided)
- 1–1/2 cups uncooked basmati rice
- 1–1/3 cups chicken stock
- 2 tablespoons soy sauce (not reduced-sodium)
- 3 tablespoons olive oil (divided)
- 2 teaspoons ginger paste
- 2 teaspoons minced garlic
- 1 (12-ounce) package frozen edamame
- 1 cup frozen corn
- 2–1/2 cups diced cooked chicken (like rotisserie)
- 1/2 cup loosely packed fresh cilantro
- 1 tablespoon jalapeño
- 3 limes (divided)
- Optional toppings
Instructions
- Preheat oven to 400°F. Generously spray a glass or ceramic (not metal) 9×13-inch pan.
- Without shaking it, open the can of coconut milk and remove 1/3 cup of the coconut milk solids and put into a small blender or food processor. Pour the remaining coconut milk into the prepared 9×13-inch pan.
- Right into the pan with the coconut milk, add the uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon olive oil, ginger, garlic, salt (I add 1/2 teaspoon), entire package of unthawed edamame, and unthawed frozen corn. Stir with a wooden spoon until ingredients are incorporated. Spread in an even layer and cover tightly with foil. Bake for 40 minutes.
- After 40 minutes, remove the foil and bake for 15 more minutes.
- Meanwhile, shred/chop chicken into small pieces and make the sauce by blending together the 1/3 cup coconut milk, remaining 2 tablespoons olive oil, the cilantro, jalapeño, 1 teaspoon lime zest, 3 tablespoons lime juice, and salt to taste (I add 1/4 teaspoon). Blend until just combined and cilantro is broken down (don’t over-blend) and place in the fridge until ready to use.
- Once the dish has baked for 15 minutes without the foil, remove from oven. Don’t stir. Sprinkle the chicken over everything and drizzle 1 teaspoon lime zest and 2 tablespoons lime juice over everything. Cover dish again with foil. Let stand at room temperature for 10 minutes.
- After 10 minutes, gently mix everything together and lightly fluff rice with a fork. Serve on plates and generously drizzle sauce over everything on individual plates.
Notes
- Note 1: Use the coconut milk solids for a richer sauce.
- Note 2: Basmati rice is essential to this dish; other rice types may not yield the same results.
- Note 3: Chicken stock adds flavor; feel free to use low-sodium.
- Note 4: Ginger paste can be found in most grocery stores.
- Note 5: Adjust jalapeño to taste.
- Note 6: Optional toppings can include additional cilantro or lime wedges.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg