Sticky Coconut Chicken and Rice Casserole is a delightful fusion of sweet and savory flavors that will elevate your dinner routine. This dish features bone-in, skin-on chicken thighs that are baked to crispy perfection in a rich, creamy coconut sauce. The rice, infused with aromatic spices and the juices from the chicken, becomes wonderfully sticky and flavorful. Ideal for family dinners or meal prep, this easy-to-make casserole combines comfort with a touch of tropical flair, making it a memorable and satisfying meal for any occasion.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 (14-ounce) can coconut milk
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Season and sear the chicken: Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Add the chicken thighs, skin side down, and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
- Prepare the rice: In the same skillet, add the jasmine rice, coconut milk, chicken broth, soy sauce, honey, minced garlic, grated ginger, turmeric, and crushed red pepper flakes (if using). Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Combine and bake: Place the seared chicken thighs on top of the rice mixture, skin side up. Cover the skillet or casserole dish with a lid or aluminum foil and bake in the preheated oven for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
- Crisp the chicken: Remove the lid or foil and bake for an additional 10-15 minutes to allow the chicken skin to crisp up again.
- Finish and serve: Remove the skillet from the oven and let it sit, covered, for 5-10 minutes. This will allow the rice to absorb any remaining liquid. Garnish with sliced green onions and chopped cilantro.
- Serve: Serve the Sticky Coconut Chicken and Rice Casserole with lime wedges on the side. Enjoy!
This casserole pairs beautifully with a simple green salad or steamed vegetables, making it a complete and satisfying meal that’s perfect for any occasion.
