Sticky Coconut Chicken and Rice Casserole Recipe

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Cook Time: 35 minutes

This recipe was originally developed for six servings. Ingredient quantities have been adjusted automatically when scaled, but cooking times remain the same. Please note that not all recipes scale perfectly.

Ingredients

• 6 boneless, skinless chicken thighs
• 2 teaspoons garlic salt
• 1/4 cup canola oil, divided
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 1 1/2 cups uncooked sushi rice, rinsed until water runs clear
• 1 3/4 cups chicken broth
• 1 (13.5 oz) can unsweetened coconut milk
• 2 cups multicolored baby bell peppers, cut into 1-inch pieces
• 8 oz sugar snap peas, trimmed
• 2 large scallions, cut into 1-inch pieces
• 1/2 cup dry roasted peanuts, coarsely chopped
• 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
• 1 lime, cut into wedges, for serving
• Sriracha sauce, to taste

Directions

1. Preheat your oven to 375F (190C). Prepare all ingredients.
2. Season both sides of the chicken thighs with garlic salt.
3. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Sear half of the chicken thighs until golden brown, about 3 minutes per side. Remove to a plate and repeat with the remaining chicken.
4. Without cleaning the pot, add the remaining 2 tablespoons of oil. Stir in the ginger, garlic, and rice. Cook for about 1 minute, stirring constantly, until fragrant and the rice is well coated in oil.
5. Pour in the chicken broth and coconut milk. Add the bell peppers, sugar snap peas, and scallions. Stir well, scraping up any browned bits from the bottom of the pot.
6. Return the chicken and any collected juices to the pot. Bring the mixture to a boil, then remove from the heat. Cover with a lid.
7. Transfer the pot to the oven and bake for 20-25 minutes, until the liquid is absorbed, the rice is tender, and the chicken is cooked through (internal temperature should reach 165F or 74C).
8. Serve the rice and vegetables in bowls, topped with chicken. Garnish with peanuts, cilantro, lime wedges, and a drizzle of Sriracha to taste.

Nutrition Facts (per serving)

• Calories: 595
• Total Fat: 38g (49%)
• Saturated Fat: 9g (46%)
• Cholesterol: 196mg (65%)
• Sodium: 1144mg (50%)
• Total Carbohydrates: 25g (9%)
• Dietary Fiber: 3g (12%)
• Total Sugars: 6g
• Protein: 42g (85%)
• Vitamin C: 90mg (100%)
• Calcium: 71mg (5%)
• Iron: 3mg (19%)
• Potassium: 759mg (16%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Sticky Coconut Chicken and Rice Casserole

Although the dish is rooted in modern American home cooking, its flavor profile draws inspiration from Southeast Asian culinary traditions. Coconut milk, ginger, and aromatic rice have long been staples in regions such as Thailand, Indonesia, and Malaysia. Over time, these vibrant influences found their way into Western kitchens, where cooks began adapting traditional ingredients into comforting, one-pot casseroles. This fusion approach eventually shaped the modern Sticky Coconut Chicken and Rice Casserole, blending convenience with global flavor.

Regional Variations

In coastal areas of the United States, home cooks sometimes incorporate fresh seafood in place of chicken, creating a lighter, tropical-style casserole. In the South, the dish may be enriched with additional spices or served with pickled vegetables for contrast. Meanwhile, health-focused regions of the West Coast often favor brown rice or cauliflower rice, giving the casserole a modern, nutritious twist. Each adaptation preserves the creamy coconut base but highlights local preferences and available produce.

How It Differs from Similar Dishes

Unlike traditional Asian coconut curries, this casserole is baked rather than simmered, giving the rice a distinctly sticky, oven-steamed texture. Compared to classic American chicken-and-rice casseroles, it stands out for its bold aromaticsginger, garlic, and coconut milkwhich replace the heavier dairy components often found in Western comfort dishes. Its emphasis on vibrant vegetables and fresh garnishes also sets it apart, adding brightness instead of relying solely on richness.

Where It Is Commonly Served

Sticky Coconut Chicken and Rice Casserole is most often prepared in home kitchens as an easy but flavorful weeknight meal. It also appears at potlucks, family gatherings, and casual dinner parties thanks to its ability to feed a group with minimal effort. Some modern cafs and fusion-style eateries have embraced similar dishes, offering coconut-based casseroles as wholesome, globally inspired menu items.

Fun Facts

The dishs popularity grew as coconut milk became more accessible in mainstream grocery stores, making international flavors easier to recreate at home. Although sushi rice is recommended for its sticky texture, adventurous cooks have experimented with jasmine rice, basmati, and even quinoa. The casseroles combination of creamy, spicy, and crunchy elements mirrors the balance prized in Southeast Asian cooking, yet remains unmistakably American in its one-pot simplicity.

FAQ about Sticky Coconut Chicken and Rice Casserole Recipe

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