Nigerian Coconut Rice with Chicken
Fragrant basmati rice cooked in creamy coconut milk with tender chicken, tomatoes, and onions—a one-pan West African comfort dish ready in 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 680
- Protein
- 38g
Ingredients
- 1.5 lb chicken thighs, boneless and skinless
- 2 cups basmati rice
- 1 can (13.5 oz) coconut milk, full-fat
- 1 whole onion, medium
- 2 tbsp tomato paste
- 1 pinch salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1
Cut chicken thighs into 1.5-inch pieces. Dice the onion.
- 2
Rinse rice in a fine-mesh strainer until water runs clear.
- 3
Heat oil in a large pot over medium-high until shimmering, ~90 seconds.
- 4
Add chicken pieces and cook, stirring occasionally, until no pink remains, ~8 minutes.
- 5
Stir in diced onion and cook until softened, ~3 minutes.
- 6
Add tomato paste and stir constantly for 1 minute until fragrant.
- 7
Pour in coconut milk and 1.5 cups water. Stir to combine.
- 8
Add rinsed rice, salt, and pepper. Stir once, then bring to a boil.
- 9
Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, ~15 minutes.
- 10
Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
- 11
Serve hot.
Tools you’ll need
- large pot with lid (5-quart minimum)
- fine-mesh strainer
- wooden spoon
- fork
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