Sticky Coconut Chicken and Rice Casserole Recipe

The Sticky Coconut Chicken and Rice Casserole is an exquisite medley of succulent chicken morsels, fragrant jasmine rice, and velvety coconut milk, enhanced with the essence of ginger, garlic, and tangy lime. This single-dish marvel turns modest ingredients into a luxurious, silky casserole with a gentle touch of sweetness and a delightful interplay of textures. The chicken boasts a gooey, caramelized exterior that reveals a moist, tender core, while the rice soaks up the aromatic coconut broth, achieving a delectable tenderness and flavor. Adorned with a dash of freshly chopped cilantro and golden-brown coconut shavings, this enticing meal promises to whisk your palate away on a tropical culinary adventure with each savory mouthful.

Recipe for Sticky Coconut Chicken and Rice Casserole

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 6


  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
  • 1 cup jasmine rice, washed and drained
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup low-sodium chicken stock
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 lime, zest, and juice
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup toasted coconut shavings


  1. Preheat the oven to 375°F (190°C).
  2. In a large frying pan, warm the cooking oil over medium-high heat. Season the chicken chunks with salt and pepper, then place them in the pan. Sauté until browned and caramelized on all sides, approximately 5-7 minutes. Transfer the chicken to a plate and set aside.
  3. Using the same pan, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
  4. Incorporate the washed jasmine rice into the pan, ensuring it is coated evenly with the onion, garlic, and ginger mixture.
  5. In a separate bowl, blend the coconut milk, chicken stock, lime zest, lime juice, dark brown sugar, and soy sauce thoroughly.
  6. Shift the rice mixture to a 9×13-inch casserole dish. Pour the coconut milk blend over the rice, distributing it uniformly.
  7. Immerse the caramelized chicken chunks into the rice mixture.
  8. Cover the casserole dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the rice is tender and the chicken is thoroughly cooked.
  9. Allow the casserole to rest for 5 minutes before sprinkling with chopped cilantro and roasted coconut shavings. Serve warm.

Nutrition Facts (per serving):

  • Calories: 520 kcal
  • Carbohydrates: 43 g
  • Protein: 29 g
  • Fat: 26 g (Saturated Fat: 18 g)
  • Cholesterol: 115 mg
  • Sodium: 480 mg
  • Fiber: 1 g
  • Sugar: 6 g