Spicy Chicken Thighs with Coconut Rice

An elegant twist on weeknight comfort, Spicy Chicken Thighs with Mushrooms and Coconut Rice balances rich, caramelized chicken with silky coconut-scented rice. The dish is refined through layered textures: crisped skin, tender thigh meat, and glossy mushrooms in a warming, spiced sauce. For another composed chicken supper with a creamy finish, see Boursin Orzo Bake with Chicken and Veggies.

Why Make This Recipe

• Effortless Yet Elegant: single-pan searing and a gentle simmer deliver restaurant polish with minimal fuss.
• Minimal Ingredients: pantry-friendly staples combine with fresh mushrooms and coconut milk for depth.
• Impressive Flavor: toasted spices, chili heat, and bright lime create contrast against the creamy coconut rice.

This version elevates ordinary braised thighs by crisping the skin first for texture and reducing the cooking liquid into a glossy, concentrated sauce. If you enjoy layered vegetable pairings, consider our take on Chicken Breast with Zucchini and Squash for another balanced plate.

Ingredients

Base

• 1 1/2 cups jasmine rice (rinsed until water runs clear)
• 1 14-oz can full-fat coconut milk (shake before opening)
• 1 cup water or low-sodium chicken stock
• 1/2 tsp fine sea salt (for rice)

Main proteins & aromatics

• 6 bone-in, skin-on chicken thighs (about 2–2.5 lb; patted dry)
• 10 oz cremini or shiitake mushrooms (sliced)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced (or pressed)
• 1–2 tbsp sambal oelek or harissa (adjust for spice preference)

Sauce & seasoning

• 1 tbsp soy sauce or tamari
• 1 tbsp fish sauce (optional; for umami)
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 tbsp lime juice (freshly squeezed)
• 2 tbsp vegetable oil or grapeseed oil

Topping & finishing

• 2 tbsp unsalted butter (room temperature)
• Fresh cilantro and thinly sliced scallions (finely chopped)
• Lime wedges and toasted coconut flakes for garnish
• Flaky sea salt and cracked black pepper to finish

How to Make Spicy Chicken Thighs with Mushrooms and Coconut Rice:

1. Prepare the coconut rice: in a medium saucepan combine rinsed jasmine rice, coconut milk, water (or stock), and 1/2 tsp salt. Bring to a simmer, cover, and reduce heat to low. Cook undisturbed for 15 minutes, then remove from heat and let steam, covered, for 10 minutes. Texture cue: rice should be tender and slightly glossy.

• Mini-tip: rinse rice to remove excess surface starch for separate, fluffy grains.

1. Season the thighs generously with salt, pepper, smoked paprika, and ground coriander. Let rest for 10 minutes at room temperature while you heat the pan.
2. Heat oil in a large, heavy skillet over medium-high heat until shimmering. Place thighs skin-side down and sear without moving until the skin is deep golden-brown and releases easily, 6–8 minutes. Flip and brown the second side for 2 minutes. Sensory cue: listen for a steady sizzle and look for a deep mahogany color.
3. Transfer thighs to a plate. In the same skillet, reduce heat to medium and add butter. Add the sliced onion and mushrooms; sauté until the mushrooms release liquid and begin to caramelize, about 6–8 minutes. Add garlic and sambal; cook 30 seconds until fragrant. Texture cue: mushrooms should turn glossy and slightly chewy.
4. Deglaze the pan with 1/4 cup water (or stock), scraping up browned bits from the bottom—this captures concentrated flavor. Stir in soy sauce, fish sauce (if using), and lime juice. Return the thighs to the pan, skin-side up, nestling them among the mushrooms.
5. Reduce heat to low, cover, and simmer gently for 12–15 minutes, or until thighs register 165°F (74°C) near the bone and the sauce has slightly thickened. Sensory cue: the sauce should be syrupy and coat the back of a spoon.
6. Finish: remove lid, raise heat for 1–2 minutes to tighten the sauce if needed, and spoon the glossy pan juices over the thighs. Taste and adjust seasoning with flaky salt and more lime if desired.
7. Fluff the coconut rice with a fork. Plate by spooning rice onto warmed plates, placing thighs atop, and scattering mushrooms and pan sauce over the meat. Garnish with cilantro, scallions, a sprinkle of toasted coconut, and a lime wedge.

How to Serve Spicy Chicken Thighs with Mushrooms and Coconut Rice:

Present the rice as a neat quenelle or small mound at the center of the plate, then lean a thigh against it to showcase the bronzed skin. Spoon mushrooms and sauce artistically around the base. Finish with a scatter of micro herbs or cilantro, toasted coconut for crunch, and a single lime wedge for brightness. For a more formal service, serve family-style on a warmed platter with extra lime and chili on the side.

How to Store Spicy Chicken Thighs with Mushrooms and Coconut Rice:

Cool components quickly at room temperature no longer than one hour. Store rice and chicken separately in airtight containers for best texture—refrigerate up to 3 days. To reheat, warm thighs in a 350°F (175°C) oven until just heated through (about 10–12 minutes) to preserve skin texture, and reheat rice in a covered pot with a splash of water or coconut milk over low heat. For longer storage, freeze sealed chicken (without rice) for up to 2 months; thaw overnight in the refrigerator before reheating.

Tips to Make Spicy Chicken Thighs with Mushrooms and Coconut Rice:

• Pat the skin very dry before searing to ensure a crisp, golden crust.
• Toast spices briefly in the hot pan before adding liquids to bloom aroma.
• Keep rice moist by adding a spoonful of warm coconut milk when reheating.
• Use bone-in thighs for richer flavor; boneless will cook faster but yield less sauce depth.

Variation (if any):

Swap jasmine for basmati and infuse with a pinch of saffron for a floral note. Replace sambal with a mild curry paste and add sliced bell pepper for color. For a vegetarian take, sear thick tofu steaks and use vegetable stock in place of chicken; finish with a drizzle of toasted sesame oil.

FAQs:

Can I use boneless chicken thighs instead?

Yes. Boneless thighs cook faster—reduce simmer time by 5–8 minutes and monitor for doneness. The dish will be slightly less rich but still flavorful.

What rice works best with coconut milk?

Jasmine rice provides a fragrant, sticky finish that pairs beautifully with coconut milk. Basmati yields a lighter, more separate grain if you prefer a drier texture.

How do I control the heat level?

Adjust sambal or harissa to taste; start with 1 tablespoon and add more after tasting the sauce. You can also serve sliced fresh chilies at the table for guests to customize.

Can this be made ahead for entertaining?

Yes. Cook components ahead, refrigerate separately, and reheat gently before serving. Finish with fresh herbs and lime just before plating to retain brightness.

Conclusion

Spicy Chicken Thighs with Mushrooms and Coconut Rice offers a refined balance of texture and aromatics—bronzed, caramelized skin; silky, coconut-tinged rice; and a glossy, spiced mushroom sauce. It lives up to dinner-party standards while remaining surprisingly approachable for weeknights. For an alternative inspiration that leans into coconut and curry flavors, explore this curry coconut milk chicken thighs recipe which shares complementary techniques. Share your plating photos and notes below—how would you make this dish your own?

Spicy Chicken Thighs with Mushrooms and Coconut Rice

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• Author: chef-ava
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

An elegant twist on weeknight comfort, this dish combines caramelized chicken thighs with silky coconut rice and spiced mushrooms.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups jasmine rice (rinsed until water runs clear)
• 1 (14-oz) can full-fat coconut milk (shake before opening)
• 1 cup water or low-sodium chicken stock
• 1/2 tsp fine sea salt (for rice)
• 6 bone-in, skin-on chicken thighs (about 2–2.5 lb; patted dry)
• 10 oz cremini or shiitake mushrooms (sliced)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced (or pressed)
• 1–2 tbsp sambal oelek or harissa (adjust for spice preference)
• 1 tbsp soy sauce or tamari
• 1 tbsp fish sauce (optional; for umami)
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 tbsp lime juice (freshly squeezed)
• 2 tbsp vegetable oil or grapeseed oil
• 2 tbsp unsalted butter (room temperature)
• Fresh cilantro and thinly sliced scallions (finely chopped)
• Lime wedges and toasted coconut flakes for garnish
• Flaky sea salt and cracked black pepper to finish

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Instructions

1. In a medium saucepan combine rinsed jasmine rice, coconut milk, water (or stock), and 1/2 tsp salt. Bring to a simmer, cover, and reduce heat to low. Cook undisturbed for 15 minutes, then remove from heat and let steam, covered, for 10 minutes.
2. Season the thighs generously with salt, pepper, smoked paprika, and ground coriander. Let rest for 10 minutes at room temperature while you heat the pan.
3. Heat oil in a large, heavy skillet over medium-high heat until shimmering. Place thighs skin-side down and sear without moving until skin is deep golden-brown and releases easily, about 6–8 minutes. Flip and brown the second side for 2 minutes.
4. Transfer thighs to a plate. In the same skillet, reduce heat to medium and add butter. Add sliced onion and mushrooms; sauté until mushrooms release liquid and begin to caramelize, about 6–8 minutes. Add garlic and sambal; cook 30 seconds until fragrant.
5. Deglaze the pan with 1/4 cup water (or stock), scraping up browned bits from the bottom. Stir in soy sauce, fish sauce (if using), and lime juice. Return thighs to the pan, skin-side up, nestling them among the mushrooms.
6. Reduce heat to low, cover, and simmer gently for 12–15 minutes, until thighs register 165°F (74°C) near the bone and the sauce has slightly thickened.
7. Remove lid, raise heat for 1–2 minutes to tighten the sauce if needed, and spoon the glossy pan juices over the thighs.
8. Fluff the coconut rice with a fork. Plate by spooning rice onto warmed plates, placing thighs atop, and scattering mushrooms and pan sauce over the meat. Garnish with cilantro, scallions, a sprinkle of toasted coconut, and a lime wedge.

Notes

Pat the skin dry before searing for crispy results. Store components separately for best texture; refrigerate up to 3 days.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Searing, Simmering
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 100mg