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One‑Pot Coconut Chicken & Basmati Rice (My First Dish on 100 Cooks)

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Ingredients

  • Boneless skinless chicken thighs
  • Basmati rice
  • Coconut milk
  • Chicken broth or water
  • Scotch bonnet pepper
  • Garlic
  • Onion
  • Oil
  • Seasoning mix:
  • Salt
  • Garlic powder
  • Onion powder
  • Paprika
  • Black pepper
  • Optional: turmeric or curry powder for color

Instructions

  • Season the chicken Coat thighs with salt, garlic powder, onion powder, paprika, and pepper.
  • Pan‑fry the thighs Sear in oil until golden on both sides. Remove and set aside.
  • Toast aromatics + rice Sauté onion, add garlic, then stir in basmati to toast in the drippings.
  • Add coconut milk + broth Pour in coconut milk and broth. Stir to combine.
  • Add the whole scotch bonnet Drop it in whole for aroma and gentle heat.
  • Return chicken to the pot Nestle thighs on top of the rice.
  • Simmer Cover and cook 12–14 minutes. Turn off heat and rest 10 minutes.
  • Finish + serve Remove scotch bonnet. Fluff rice. Spoon sauce over chicken.