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Coconut Lime Chicken and Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

One Pot Coconut Lime Chicken and Rice

This comforting pressure cooker dish combines juicy seared chicken thighs, fluffy basmati rice, creamy coconut milk, and bright lime zest for an easy one-pot meal packed with flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 540 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 tablespoon Cooking oil avocado, light olive or canola works great
  • 8 Chicken thighs bone-in and skin-on, trimmed
  • Kosher salt & freshly ground black pepper for seasoning
  • 1 Large yellow onion chopped
  • 4 Garlic cloves minced (about 1 ½ tablespoons)
  • 1½ inch Ginger root peeled and minced (about 1 ½ tablespoons)
  • ½ teaspoon Ground turmeric
  • ½ teaspoon Crushed red pepper flakes
  • 8 ounces Dry basmati rice about 1 ½ cups
  • 4 tablespoons Lime juice with zest from 2 limes
  • 1 cup Coconut milk shake can well before use
  • 14 ounces Chicken broth about 1¾ cups
  • 1 tablespoon Runny honey
  • ½ cup Cilantro leaves chopped
  • Mango chutney for serving (optional)
  • Plain yogurt for serving (optional)

Instructions
 

Instructions

  • Heat the tablespoon of cooking oil in your pressure cooker pot over medium-high heat.
  • Season chicken thighs with kosher salt and pepper generously.
  • Sear chicken skin-side down for about 5 minutes until golden; flip and cook for another 2-3 minutes. Set aside.
  • Reduce heat to medium. Add chopped onion and cook for 3-4 minutes until softened. Add garlic and ginger; sauté for 1 minute.
  • Stir in turmeric and crushed red pepper flakes to coat aromatics.
  • Add dry basmati rice and mix well with the spices and onion mixture.
  • Return chicken thighs to the pot, placing them on top of the rice.
  • Pour in coconut milk, chicken broth, lime zest and juice. Stir gently to combine without disturbing the chicken crust.
  • Seal the lid, bring to pressure and cook for 20–25 minutes.
  • Allow natural pressure release without opening early.
  • Open lid, sprinkle with chopped cilantro and serve optionally with mango chutney and plain yogurt.

Notes

Cool leftovers completely before refrigerating. Store in airtight containers for up to 3 days or freeze for 2 months. Reheat with a splash of broth.