This is a one pan dinner that tastes like a lot more effort than it is. The rice cooks right in the pan in coconut milk and stock, under the chicken, so it soaks up all that lime, ginger and coriander flavour as it goes.
You brown the chicken, build the rice around it, then let it all simmer together under a lid. One pan in, one pan to wash, and a fresh, fragrant dinner out.
It is a nice change from the usual weeknight rotation, and the coconut rice underneath is the bit everyone goes back for.
Why You’ll Love It
It all happens in one pan, so the rice cooks in the coconut milk and stock and picks up all the flavour, and there is barely any washing up. The lime, ginger and coriander keep it fresh rather than heavy, chicken thigh cutlets stay juicy through the simmer, and the chilli is easy to leave out for younger eaters. It comes together in about half an hour, which makes it very doable on a weeknight.
The Shortcut That Makes It Work
Cooking the rice in the same pan as the chicken is the whole trick. Instead of boiling rice separately, you build it around the browned chicken with coconut milk and stock, pop the lid on, and let the rice steam through while the chicken finishes. Everything shares the same flavour and you finish with one pan, not three.
Handy Tips
Brown the chicken well at the start, skin side down, it builds flavour and colour that carries through the whole dish. Keep the heat low once the lid is on so the rice cooks evenly without catching on the base, and resist lifting the lid too often. If the rice needs a few more minutes at the end, give it that time off the heat with the lid on. Finish with fresh coriander leaves and an extra squeeze of lime to lift it.
What To Serve With It
It is a full meal on its own, chicken and rice in one pan. If you want more veg, a simple green salad or some steamed greens on the side rounds it out nicely.
Leftovers / How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a small splash of water to loosen the rice. It also packs well for lunch the next day.
Other Recipes You’ll Love
If you enjoyed this Lime and Coconut Chicken with Rice, here are a few more ideas to add to your rotation:
Lime and Coconut Chicken with Rice
Prep Time 10 minutes 
Cook Time
25 minutes 
Total Time 35 minutes 
Ingredients
Method
- Season your chicken with salt and pepper. Heat a little oil in a pan and place the chicken skin side down. Cook until golden brown, then remove from the pan.
- In the same pan, add the onion, garlic, ginger, coriander roots and stems, chilli, and rice. Cook for about a minute.
- Pour in the coconut milk, fish sauce, chicken stock, and add the sliced limes or lime juice.
- Nestle the chicken back into the pan on top of the rice mixture.
- Once the liquid starts to boil, reduce the heat to low and cover with a lid.
- Cook for 15 minutes. Check to ensure the rice is done. If not, let it cook for a few more minutes. If it looks like it's drying out before the rice is cooked through, add a bit more stock or water.
- Garnish with fresh coriander leaves and a squeeze of extra lime juice for that extra zing. Enjoy this tropical delight!
Nutrition
Video
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FAQs
Can I make it milder for kids?
Yes. Leave the chilli out entirely and use half the red onion. You still get all the coconut, lime and ginger flavour without the heat.
Can I use chicken breast instead of thigh cutlets?
You can. Thigh cutlets stay juicier through the simmer, but breast works, just keep an eye on it as it cooks faster and can dry out.
What can I use instead of fish sauce?
Fish sauce adds a savoury depth. For a lighter flavour you can use a splash of soy sauce or tamari instead, though the taste will be a little different.
Can I use lime juice instead of fresh limes?
Yes. Around 2 tablespoons of lime juice works in place of the sliced limes. Fresh slices look nice on top, but the juice does the flavour job.
A bit string on the line but the taste is there.
Absolutely delish. Quick and easy.
This was delicious, such an unusual taste with the lime and the chilli! Easy to prepare and tasty – yum!
Lime slices ruined the entire dish. I would just add the juice of the Limes and skip the slices. When cooking, the lime rind leaves rice extremely bitter and way overpowering. I would also use 1/2 an onion as it too was overpowering. Flavor profile was there, just poorly executed.
Hi Lynn, I’m so sorry the lime rind made it too bitter for you! Lime pith and onion can definitely vary in intensity. I appreciate the feedback on using just the juice and half an onion. I’ll add a note to the recipe for those who prefer a milder flavour proile!
What size can of coconut milk please?
400ml
Hi Robyn. It’s a 400ml can. But the amount can vary depending on the supermarket you shop at.
My husband made this tonight – used drumsticks because that’s what we had. Tasty but I agree with some others- the rind was too tangy/bitter. I’ll just use the juice next time.
Delicious! Used just the lime juice, and a coconut block dissolved in water rather than a can. Filling and moreish. Yum!
Thank you Em. This one has been a hit and miss with peeps. Very happy you found it delicious.
Hi does it really need the fish sauce or can you leave it out? Thank you!!!
Hi Julie. You can absolutely leave the fish sauce out if you prefer. Fish sauce adds a savoury, umami depth to the dish, but the lime and coconut still carry plenty of flavour on their own. Enjoy 🙂
Can i use quinoa instead of rice?
Hi Alex, yes you can use quinoa, but check the cooking instructions on the packet for the amount of liquid and adjust. Enjoy 🙂
Could this be cooked in oven rather than stove top ?
Hi Claire, yes it can. Enjoy 🙂
Made for dinner last night, it needs about 1/2 cup additional liquid for the rice to cook properly. Next time I will zest and juice the limes instead of adding them sliced.
Hi Colleen, thanks for that, really handy feedback. Rice can behave a bit differently depending on your pan size and the type of rice you’re using, so a splash of extra liquid if it looks like it’s drying out too soon is a good call, I’ll pop a note in the recipe about that. And great tip on zesting and juicing the limes instead of slicing them, that’ll help stop things turning bitter if they cook down for a while. Thanks for taking the time to share, and so glad you enjoyed it.
891 calories is that per serve or the full recipe?
It’s actually a little less, 874 kcal per serve. A couple of ingredients didn’t get picked up by the calculator. Thanks for asking Donna.
Unfortunately I only read these comments after I had placed all the ingredients in the pot. The lime rinds definitely make the recipe way too bitter.
I had high expectations but felt that the meal was fairly average taste wise, but given its a simple and quick meal, I’d consider making it again with some flavour adjustments. My family prefer a lot more spice.
Thanks for the honest feedback. Lime rind can be hit or miss for people, that’s why I added the option to use lime juice instead of sliced limes. Worth trying that next time. Appreciate you flagging the spice level too, easy to bump up to suit your family.
Hi Colleen,
What type of rice do you use ? Basmati or Jasmin?
Thanks and Hello from Quebec, Canada !
Hi Nathalie, I’ll let Colleen get back to you on that one, but I used basmati myself. Hello back to Quebec 🙂
Easy to prepare, easy to cook.
Delicious aromatic result. Chicken ultra tender and flavoursome. Rice fluffy with citrus tones. Server with fresh green beans and baby zucchini, topped with fresh coriander leaves.
Will be cooking this again in the not to distant future
Steph it was bloody beautiful. I used 2 kilos of chicken legs 🍗 3 cups of Jasmine rice, a red capsicum and chicken noodle soup. I did it in the slow cooker.Definitely a keeper thx luv
Thanks for trying it Rhonda.
Very disappointing.
Good food takes more time to prepare than this recipe.
Bitter. Stodgy rice.
Hi Narelle, the bitterness is the lime slices. Some love it, others don’t. That’s why I have the option to use 2 tablespoons of lime juice. The rice needs a full boil before the lid goes on or it just steams. It’s a well loved one. Cheers Steph
This is the 2nd time I have made it and it’s a great recipe. I put 2 red capsicums in mine and a packet of chicken noodle soup made up to 500ml. The first time I used chicken legs and this time I’m using pork mince. My son said we’ll make this one again. Thx Steph. Regards Rhonda
Thanks Rhonda. This one has been a real love or hate it :). Glad your son loved it.
I found there was way too much liquid in this recipe and it took forever for the rice to cook with the lid on the pan. I ended up cooking it for over an hour and the rice was still hard. If I make it again, I will only put one cup of water because you’ve already got 400ml of coconut milk.
Hi Rhonda, the liquid is right for 2 cups of rice, so I honestly don’t know what happened. Try it your way and let me know.
Hello, I’m just checking is this fresh garlic and ginger our out of a bottle? Also, what type of rice do you use?
Hi Cecile. I used out of the bottle, but you can use fresh as well and I used basmati rice.