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

This dish will always mean something special to me — it was the very first recipe I cooked inside the100 Cooks kitchen. The challenge was simple: make a complete dish using only one pot. And if you know me, you know I had to bring a little bit of Jamaica with me.

So I reached for flavors that feel like home:

• creamy coconut milk

• juicy boneless skinless chicken thighs

• fragrant basmati rice

• and a whole scotch bonnet pepper to perfume the entire pot

When I lifted that lid in the kitchen, the aroma hit instantly — and so did the nerves. Because the first people to taste this dish were Nick and Alex, two judges whose palates I deeply respect. Watching them take that first bite of my one‑pot coconut chicken and rice was a moment I’ll never forget.

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Why This Dish Works

• One pot = maximum flavor, minimal cleanup

• Basmati rice stays fluffy even with coconut milk

• Chicken thighs stay juicy and build a rich base

• Whole scotch bonnet adds aroma + Jamaican identity without overpowering heat

• Perfect for weeknights, meal prep, or when you want something cozy and satisfying

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Ingredients

• Boneless skinless chicken thighs — 1.5–2 lbs

• Basmati rice — 1.5 cups, rinsed

• Coconut milk — 1 can (13.5 oz)

• Chicken broth or water — 1.25 cups

• Scotch bonnet pepper — whole, uncut

• Garlic — 4 cloves, minced

• Onion — 1 small, diced

• Oil — 1–2 tbsp

• Seasoning mix:

  • Salt

  • Garlic powder

  • Onion powder

  • Paprika

  • Black pepper

  • Optional: turmeric or curry powder for color

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How to Make It

1. Season the chicken Coat thighs with salt, garlic powder, onion powder, paprika, and pepper.

2. Pan‑fry the thighs Sear in oil until golden on both sides. Remove and set aside.

3. Toast aromatics + rice Sauté onion, add garlic, then stir in basmati to toast in the drippings.

4. Add coconut milk + broth Pour in coconut milk and broth. Stir to combine.

5. Add the whole scotch bonnet Drop it in whole for aroma and gentle heat.

6. Return chicken to the pot Nestle thighs on top of the rice.

7. Simmer Cover and cook 12–14 minutes. Turn off heat and rest 10 minutes.

8. Finish + serve Remove scotch bonnet. Fluff rice. Spoon sauce over chicken.

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Tips for Success

• Sear the chicken well — color = flavor, and it seasons the rice.

• Taste the liquid before simmering — the broth should taste slightly saltier than you want the final dish.

• Don’t stir once the chicken is added — stirring breaks the rice and makes it mushy.

• If the pepper bursts, remove it — the dish will get spicy fast.

• Use a heavy pot — like a Dutch oven, to prevent scorching.

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Storage & Reheating

• Store leftovers — refrigerate in an airtight container for 3–4 days.

• Freeze it — freezes well for up to 2 months; thaw overnight in the fridge.

• Reheat gently — add a splash of water or coconut milk and warm on low heat.

• Avoid microwaving too long — short bursts keep the rice from drying out.

• Remove the scotch bonnet before storing — it continues to release heat over time.

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Variations

• Add veggies — peas, carrots, spinach, or bell peppers fold in beautifully at the end.

• Make it spicier — pierce the scotch bonnet once or twice before adding it.

• Swap the protein — shrimp, tofu, or bone‑in chicken thighs all work.

• Use jasmine rice — increase liquid slightly and cook 15–18 minutes.

• Add herbs — thyme, scallions, or cilantro brighten the dish.

• Make it creamy‑curried — add 1–2 tsp curry powder or Jamaican curry.

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Final Thoughts

This dish will always hold a special place in my heart. It wasn’t just coconut chicken and rice — it was the first dish I made on 100 Cooks, the one that introduced my cooking to the judges, the cameras, and everyone watching at home. When Nick and Alex stepped up to taste it, I felt a mix of nerves and pride, knowing I had poured so much of myself — and so much of my Jamaican heritage — into that one pot.

Recreating it now reminds me why I love one‑pot dishes: they’re humble, comforting, and full of flavor, but they also tell a story. This one tells mine. The coconut milk, the basmati, the juicy chicken, and that whole scotch bonnet sitting right on top — it’s simple, but it’s home.

If you make this recipe, I hope it brings the same warmth to your kitchen that it brought to mine on that unforgettable first day. And if you watched the episode, thank you for being part of this journey with me. There’s so much more to come.

Print

One‑Pot Coconut Chicken Rice

Yield 4

Author Kim Alexander

Prep time

10 Min

Cook time

18 Min

Total time

28 Min

This One‑Pot Coconut Chicken & Basmati Rice is a warm, comforting dish inspired by my Jamaican roots and it also happens to be the very first dish I made on 100 Cooks. Tender boneless chicken thighs simmer in creamy coconut milk with fluffy basmati rice, garlic, onion, and a whole scotch bonnet pepper for gentle heat and big island aroma. Everything cooks together in one pot, creating layers of flavor with almost no cleanup. It’s simple, soulful, and the dish that introduced my cooking to judges Nick and Alex on the show. Perfect for weeknights, meal prep, or whenever you want a bowl of something cozy and full of heart.

Cook modePrevent screen from turning off

Ingredients

• 1.5–2 lbs boneless skinless chicken thighs
• 1.5 cups basmati rice, rinsed
• 1 can (13.5 oz) coconut milk
• 1.25 cups chicken broth or water
• 1 whole scotch bonnet pepper, uncut
• 4 cloves garlic, minced
• 1 small onion, diced
• 1–2 tbsp oil

Seasoning mix:

• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp black pepper
• Optional: pinch turmeric or curry powder

Instructions

1. Coat thighs with salt, garlic powder, onion powder, paprika, and pepper.
2. Heat oil over medium‑high. Sear thighs 3–4 minutes per side until golden.
3. Remove and set aside.
4. Add onion and cook until softened. Add garlic for 30 seconds.
5. Stir in rinsed basmati and toast 1 minute in the drippings.
6. Pour in coconut milk and broth. Stir to combine.
7. Drop it in whole for aroma and gentle heat. Nestle thighs on top of the rice.
8. Cover and cook 12–14 minutes on low.
9. Turn off heat and rest 10 minutes. Remove scotch bonnet.
10. Fluff rice gently.
11. Spoon coconut sauce over chicken.
12. Garnish with scallions or herbs.

Nutrition Facts

Calories

741

Fat

35 g

Sat. Fat

23 g

Carbs

66 g

Fiber

4 g

Net carbs

62 g

Sugar

5 g

Protein

41 g

Sodium

1027 mg

Cholesterol

163 mg

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