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Inspired by mom’s Ginataang Manok, this one-pot rice takes everything I love about the dish and turns it into a simpler weeknight meal. Everything cooks together in a single pot, and the rice ends up soaking up all of that coconut, ginger, and chicken juices!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Chicken: I like going for thighs for their juiciness and tender meat, but feel free to use chicken breast as well.
Onion, ginger, garlic: These will form the foundational aroma of the dish. Ginger is crucial in providing freshness in this coconut dish.
Rice: All my one-pot rice recipes are optimized for white Jasmine rice. That being said, you can still use other rice varieties (e.g., short-grain, brown, etc.), just note that they have slightly differing cooking times and water ratios.
Coconut milk: This will give the dish its signature fatty, creamy, and rich taste.
Chicken bouillon, fish sauce, sugar, black pepper, lime juice, chili oil: Additional seasonings to take the dish over the top. Chicken bouillon or fish sauce can be omitted and replaced with salt to taste, though you’ll lose the umami that this dish is known for. Lime juice can be replaced with lemon or calamansi juice for freshness.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Cook the chicken until browned. Add in the onions, garlic, and ginger to sauté briefly.
Add in the rice, coconut milk, water, and the other seasonings. Bring to a boil, then let simmer until the rice has softened.
Add in the greens to steam briefly. Top with the lime juice, chili oil, and crispy shallots. Enjoy!
Cooking Tips
Use a non-stick pot: Ideally go for a non-stick pot to prevent your rice from burning underneath since we won’t be stirring it at all while cooking!
Add more flavor, if desired: Feel free to throw in additional spices, such as a pod of star anise, chili flakes, or pandan leaf. You can also make it extra filling by adding slices of Chinese sausage or fresh shiitake mushrooms as well.
One-Pot Filipino Coconut Chicken Rice (TK)
2
servings10
minutes25
minutes35
minutesInspired by mom’s Ginataang Manok, this one-pot rice takes everything I love about the dish and turns it into a simpler weeknight meal. Everything cooks together in a single pot, and the rice ends up soaking up all of that coconut, ginger, and chicken juices!
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Ingredients
1 tablespoon neutral oil
3 to 5 chicken thighs (depends on the size of the thighs), de-boned and cut into bite-sized chunks
1/4 cup chopped yellow onion
2 tablespoons minced ginger
3 garlic cloves, minced
1 cup rinsed white jasmine rice
2/3 cup coconut milk
1/2 cup + 1 tablespoon water
1 1/2 teaspoons chicken bouillon powder
1 tablespoon fish sauce
2 teaspoons sugar
1/4 teaspoon ground black pepper
1/2 cup chopped greens (spinach, bok choy, pepper leaves, or mallungay works)
1 to 2 teaspoons fresh lime juice, as needed
Chili oil, optional
Directions
- Heat the oil in a medium, non-stick pot over medium-high heat. Add in the chicken and fry until lightly browned on all sides, about 5 to 7 minutes.
- Add in the onion, and cook for about 1 minute to soften. Add in the garlic and ginger, and cook for another 2 minutes until lightly golden.
- Add in the rice, coconut milk, water, chicken bouillon powder, fish sauce, sugar, and black pepper, stir well. Bring this to a boil, then cover, and let simmer on medium-low for 15 minutes.
- Once the time is up, turn off the heat and lay the greens on top of the rice. Let sit for another 10 minutes to finish cooking and to steam the greens. The rice should be soft, liquid absorbed, and the chicken fully cooked.
- Squeeze the lime juice on top. Drizzle chili oil, if desired. Mix well and serve warm.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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