Sticky Coconut Chicken and Rice Recipe (2024)

Didn’t have any short grain rice so I used basmati rice and it worked great! Grocery store didn’t have boneless skinless thighs so I just deboned regular thighs and kept the skin. Happened to have TJ’s Thai lime and chili cashews and they added the perfect amount of spice. Pretty flavorful recipe- would make again!

We don't eat chicken, but this was great with tempeh (sliced & cooked atop the rice; no initial browning). I used two peppers for more veg and added a few shakes of tumeric for color.

Used chickpeas instead of chicken. Added half jalapeño with garlic and ginger. Added yellow and orange peppers eppers and broccoli. Used jasmine rice and cooked for 15 min. Really good!

Made this last night with the following changed suggested by others: I doubled the garlic and ginger, and used jasmine rice, light coconut milk, and added 1 Tbs garam masala, 1 Tbs fish sauce, and 1 seeded jalapeño pepper to the rice and broth. Those changes made it anything but bland, it was a delicious hit! Will definitely make it again, and it was easy. A great recipe that you can tailor to your liking with all sorts of additions or substitutions. Five stars!

Somehow I have 4 different types of rice, but no short grain. Anyone have any thoughts on using long grain white rice instead?

Anyone sub with breasts?

Loved this, definitely add hot sauce, which I would never have guessed to do. I'd double the ginger, salt liberally, and add a half cup of raisins which added some sweet depth. I used Calrose rice. This is really good and really easy.

I had a friend from Afghanistan who made this dish, and called it Bor Pilau. Some carrots add color when thrown in about halfway through cooking.And when I was in college, the Fanny Farmer cookbook has a very similar recipe made with chicken or pork chops, and deemed it South American. Guess a good idea is a good idea the world over.

Made with basmati rice. Loved it with green Tabasco. Extremely easy, and it was the best new recipe I’ve made in a while.

Very important to use large crystal kosher salt in this measurement. Substituting fine grain sea or table salt adds more sodium, simply because fine grain salt will amount to greater volume.

This was beyond the beyond of bland. I added turmeric, cumin and coriander and still so boring. I see why it recommends hot sauce

Has anyone tried this on the stove top with no oven?

I’d use gochujang.

Solid recipe that’s on the bland side without the hot sauce. I stirred in Sirachi, but think adding some red pepper flakes to the ginger sauté might add the needed heat. I chopped my cashews too fine; larger pieces would have added more crunch. Good enough to make again, and delicious for lunch the next day.

Made this on the stove top...worked out very well. Serving with wedges of lime and hot sauce

It is rather bland despite the addition of a jalapeño pepper. However, topping it off with some really good hot sauce makes it pop.

This was terribly bland as written. Added Thai red curry paste and adjusted the ingredients to taste, and in the end it was quite tasty.

As others have shared, it’s bland. I doubled the garlic and ginger, and added chili flakes, and I still found it need attention. I also found it very heavy. Next time I’ll add more spices as others have described and use light coconut milk or halve it and sub broth.

Any substitutions for cashews? I am allergic.

I made a double batch (I like to cook, but also like to have a few nights off) with sushi rice, added two sliced jalapeno peppers. We ate dishes of this deliciousness tonight with chili crisp (lao gon make) and lime pickle - so so very good!

Cozy, fragrant, comfort-food. As many noted, this is a great template and welcoming of additions; for step 3, I doubled the ginger and garlic,and added chopped onions, mushrooms, chopped kale, peanuts instead of cashews, chick peas, the bell pepper and a tbs of garam masala. Instead of chicken broth, we used Halo Pho Broth. Chicken and rice and veggies all cooked beautifully.

We added cherry tomatoes and kale about 15 minutes prior to finishing and dashed lime juice on when serving. The cashews get washed out and soft during cooking so we topped the dish with more when we ate. Love the idea of TJ's lime and chili cashews!

Added curry to spice it up a bit and serrano pepper slices for a little heat. All in all, not a bad dish. At the end everybody agreed that it needed a little zip.

I’m glad I read comments because this was great with some modifications. A few people mentioned the recipe being bland, so I doubled the aromatics, sauteed the scallions with the ginger and garlic, and added a tablespoon of fish sauce and a few tablespoons of Thai green curry paste. Even with the tablespoon of fish sauce, it needed a little more seasoning so we ended up drizzling some on our individual portions. I might do 2-3 tablespoons and increase the amount of chicken and veg next time.

After the first taste, my husband and I had to add copious quantities of chili garlic sauce to make this at all interesting. As written, it’s so bland it could be “hot dish” following a Norwegian Lutheran church service in Minnesota.

I took other reviewers advice and doubled up garlic and ginger, added a serrano chile, and browned the chicken in coconut oil. Only had chicken breasts, so added them back with 5 minutes left to cook the rice and they turned out perfect. I also added 3 chopped tomatoes for extra umami and skipped the bell pepper, added potato and onion. Yes, I took a slightly different route but this recipe seems like a great basic template to make your own based on what you have in your refrigerator.

Excellent

I wouldn’t bother to make this again. Based on all the notes, I doubled all of the ginger etc. and it’s still a little bland. The biggest issue with this dish is that the chicken should be in chunks. It doesn’t make sense to have rice that is a bit soupy with chicken that needs a knife and fork.

Definitely good, but needs flavor. Check the other notes for options to enhance flavor

can I make this with chicken breasts