One-Pot Coconut Chicken Vegetable Rice: Easy 30-Minute Meal.

Posted on June 7, 2024 by Kevin Foodie

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In 30 minutes or less, you and your family will enjoy a flavorful Caribbean-inspired one-pot coconut chicken vegetable rice dish. This quick and easy 30-minute meal features juicy chicken breast, and fluffy rice cooked in one pot with assorted herbs, spices, and rich and creamy coconut milk. This recipe is perfect for lunch, dinner, and even date night.

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I have been using my air fryer for several years and have created some delicious, easy, simple dishes. You may check out air fryer recipes:

Airfryer Chicken Drumsticks

Food Explora’s Top 7 Air Fryer Recipes

Airfryer Escovitch Butterfly Drumsticks

and my favorite Airfyer Corn Riblets.

If you do not own a Gourmia Air Fryer, here is my link for your shopping convenience.

One-Pot Chicken Coconut Vegetable Rice

Here are all the ingredients you will need.

Below are some amazon ingredient links for your shopping convenience.

Easy One-Pot Coconut Chicken Vegetable Rice: 30-Minute Meal

Kevin Foodie

Whether cooking for family, hosting friends, or simply seeking a cozy yet nutritious dinner or lunch, this one-pot dish will quickly become a staple in your culinary cache. Chicken breast browned to perfection and cooked in a fragrant and flavorful blend of herbs, spices, vegetables, and coconut milk is the perfect one-pot meal to knock you oof your feet. Enjoy!

4.94 from 15 votes

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Prep Time 10

Cook Time 20

Course Main Course, One-Pot Meal

Cuisine American, Caribbean

Servings 5 People

Equipment

Sauce Pan
Mixing Bowls
Wooden Spoon
Cutting Board
Knife

Ingredients

CHICKEN BREAST INGREDIENTS

1½ lb. Chicken Breast, cubed
2 tbsp Complete Seasoning
1 tsp. Salt
2 tsp. Garlic Powder
1 tsp Black Pepper
2 tbsp. Mild or Hot Jerk Seasoning

VEGETABLES

2½ cups Frozen Tri-Color Sweet Peppers
2 cups Fresh Spinach, chopped
12 oz. Frozen Carrot and Peas, defrosted
1 medium Green Scotch Bonnet Pepper

OTHER CHICKEN AND RICE INGREDIENTS

2½ cups Parboil Rice
1 can Coconut Milk
2½ cups Hot Water
2 tsp. Pimento Seeds
1 tsp. Dried Thyme Leaves
1 packet Sazon Seasoning
2 tbsp Smoked Hickory BBQ Sauce
¼ cup Olive or Vegetable Oil

Instructions

Let's Season Chicken Breast

Cut the chicken breast into about 2-inch chunks. After rinsing the cubed chicken breast in vinegar or lemon water, drain and place in a mixing bowl.
Season with jerk seasoning, complete seasoning, garlic powder, salt, and pepper. Mix thoroughly with a spoon or by hand until entirely coated. Store in the refrigerator overnight.

Time To Brown Chicken Breast

In a deep cast-iron pan, heat the oil for about 2 minutes. Brown the chicken breast cubes on all sides for 1 to 2 minutes.
You can use any pot, but the Cast Iron Dutch Oven Pot distributes heat evenly and cooks more quickly.
You may use your favorite BBQ sauce, but I love the sweet flavorful note the hickory flavor adds to this dish.
Add the Hickory BBQ sauce, defrosted carrot/sweet peas, sweet pepper, and chopped spinach. Mix well using a wooden spoon and cook for about 2 minutes over medium heat.
Combine the parboiled rice with the chicken mixture with a spoon until the rice becomes translucent.
Pour the can of coconut milk, sazon seasoning, thyme leaves, pimento seeds, and scotch bonnet.
Mix thoroughly and simmer in a covered pan over medium heat for another 10 to 15 minutes, or until all of the water has evaporated.
Remove the lid and use a spoon to fluff up the coconut chicken vegetable rice. Serve warm to approximately 5 persons.

Video

Keyword Chicken Dinner Ideas, Chicken Dish, Chicken Recipe, One-Pot Dish, Rice Dish