Chicken, coconut, and rice casserole is a creamy dish made with rice, onions, garlic, coconut milk, chicken thighs, and broth. It’s easy to prep and get in the oven and can be on the table in one hour.
- What is Chicken, Coconut, and Rice Casserole?
- How to make coconut, rice, and chicken casserole :
- Tips for success:
- What can I serve with chicken, coconut, and rice casserole?
- Can I make this dish in an instant pot?
- How can I make this casserole vegetarian?
- How to store:
- Chicken, Coconut, and Rice Casserole
What is Chicken, Coconut, and Rice Casserole?
This coconut, rice, and chicken casserole recipe is unique and a fun change of pace from more traditional casseroles. The addition of coconut milk gives it an island flavor that makes you think of beaches and palm trees. The combination of these fresh ingredients and moist chicken makes this dish a true keeper. Your family will request it over and over again.
- 2 cups long-grain rice: Be sure to wash the rice in a strainer until the water runs clear. This ensures that it doesn’t stick together and get mushy when cooked.
- 1 onion, chopped: White onions work best in this recipe.
- 1 1⁄2 cup coconut milk: You can buy canned coconut milk in the grocery store or online.
- 2 garlic cloves, minced: Make sure the garlic smells fresh and is not dried out after peeling off the skin.
- 1 1⁄2 cup tom yum stock: You can usually find this stock in the Asian section of the grocery store. If not, you can order it online.
- 6 chicken thighs: Bone-in chicken thighs are moist and tasty in this dish.
- 2 tablespoon coconut oil: Coconut oil may be solid when you scoop it out of the jar, but will melt quickly when added to the pan.
How to make coconut, rice, and chicken casserole :
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
1. Preheat the oven.
2. Season dried chicken thighs with salt and pepper.
3. Heat 1 tablespoon of coconut oil over medium-high heat and sear chicken thighs on both sides until golden on the outside, but still raw in the middle.
4. In another pan saute onion in leftover coconut oil for 3-4 minutes, add garlic and cook for a minute more.
5. Add rice into the onion and stir until it is fully combined with the onion.
6. Transfer into a baking pan, cover with tom yum stock and coconut milk.
7. Add the chicken to the baking dish.
8. Bake at 180C/350F for 1 hour.
Tips for success:
Here are a few tips for success and variations you can try to make this the best chicken, coconut, and rice casserole you've ever had.
- Try Jasmine rice in this recipe. It has a slightly flowery flavor and is delicious.
- Add a little curry paste to the dish for an even more flavorful experience.
- Coconut milk can be substituted for coconut cream. It will be slightly thicker and richer.
What can I serve with chicken, coconut, and rice casserole?
Some good ideas to serve with this casserole include cornbread, whole wheat dinner rolls, crusty French bread, ciabatta rolls, roasted vegetables, or fruit salad.
Can I make this dish in an instant pot?
Yes, you can make this chicken, coconut, and rice casserole in an instant pot. If you want to pull out your pressure cooker or need to use the oven for a side dish, this is a great way to make the dish.
Follow the instructions through step five and then transfer to the pot of the pressure cooker. Lock the lid in place, set it to cook for 20 minutes, then carefully release the pressure when the timer goes off. Remove the lid and serve it hot.
How can I make this casserole vegetarian?
This casserole is easily adaptable to your dietary preferences.
If you’d like to make this dish vegetarian, you can easily remove the chicken and replace it with tofu, beans, mushrooms, cauliflower, asparagus, potatoes, or other vegetables.
How to store:
Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through.
To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.
What other meat can I use besides chicken thighs?
If you don’t have chicken thighs or don’t want to use them, try chicken breasts or pork chops.
What kinds of toppings can I add?
Feel like adding a crunchy top layer? Add some chopped pecans, pepitas, toasted walnuts, fried onions, crumbled bacon.
Can I use something besides tom yum stock?
Yes, you can exchange tom yum stock for chicken or vegetable stock if you’re not able to find it at the grocery store or don’t want to order it online.
- 2 cups long-grain rice
- 1 onion, chopped
- 1 1⁄2 cup coconut milk
- 2 garlic cloves, minced
- 1 1⁄2 cup tom yum stock
- 6 chicken thighs
- 2 tablespoon coconut oil
- Season dried chicken thighs with salt and pepper.
- Heat 1 tablespoon of coconut oil over medium-high heat and sear chicken thighs on both
sides until golden on the outside, but still raw in the middle.
- In another pan saute onion in leftover coconut oil for 3-4 minutes, add garlic and cook
for a minute more.
- Add rice into the onion and stir until it is fully combined with the onion.
- Transfer into a baking pan, cover with tom yum stock and coconut milk, then place
chicken on top.
- Bake at 180C/350F for 1 hour.
Amount Per Serving: Calories: 534Total Fat: 35gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 181mgSodium: 545mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 36g