This chicken rice recipe is the ultimate one-pan comfort dinner. Packed with green vegetables and dressed with a generous squeeze of lime, this quick and easy recipe is sure to go on your weekly rotation.
Ingredients
Method
Thinly slice chillies. Pick coriander leaves; finely chop roots and stems. Reserve coriander leaves and half the chillies to serve.
Pour coconut milk and stock into a 26cm-30cm shallow casserole or deep –frying pan; add garlic, ginger and lemongrass pastes, followed by coriander roots and stems and remaining chilli. Crush lime leaves in your hands and add to the pan. Bring to a simmer over medium heat; simmer gently for 8 minutes for flavours to develop.
Meanwhile, thinly slice chicken. Add chicken and rice to infused stock; cook over medium heat for 5 minutes, stirring occasionally.
Meanwhile, trim green beans and sugar snap peas. Cut beans in half on an angle.
Stir fish sauce, lime juice and sugar into pan. Stir in beans and sugar snap peas; cook, covered, for 3 minutes, stirring occasionally to release any rice stuck to the base of the pan, or until chicken and veggies are cooked through. Stir in spinach leaves, then adjust seasoning, adding more lime juice, fish sauce and sugar for balance.
Scatter coconut chicken and rice with reserved coriander leaves and chilli. Serve with lime wedges.
Use firm white fish fillets cut into pieces instead of chicken. For a milder heat, use 1 long red chilli and remove the seeds before slicing, or omit the chilli altogether.
Test Kitchen tip
Chicken and rice recipe swaps
Don’t have chicken in the fridge, you can swap for fish. We’ve used green beans and sugar snap peas to deliver a delicious crunch and a pop of green, but these can easily be subbed out for whatever vegetables you prefer. Just adjust the cooking time accordingly. Don’t like chilli? This can be omitted.
Looking for more chicken and rice recipes? Check out our 25 favourite chicken and rice recipes here.
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