This recipe is inspired by a New York Times cooking classic by Kay Chun and thoughtfully adapted for Modified AIP, making it a cozy, flavorful one-pot meal that fits beautifully into a healing framework. It’s the kind of dish that feels a little special but doesn’t ask much of you—everything comes together in a single Dutch oven and is on the table in under an hour. Coconut milk and bone broth create a rich, nourishing base for tender chicken thighs and fragrant basmati rice, while ginger and garlic add warmth and depth without overwhelming the dish. Finished with fresh cilantro and green onions, this is a meal that works just as well for a weeknight dinner as it does for leftovers the next day. If you’re looking for a satisfying, low-effort way to get a complete meal on the table, this one is a keeper.
Ingredients
3 pounds boneless, skinless chicken thighs, each cut into 2 equal-size pieces
¼ cup avocado oil, divided
2 teaspoons sea salt, divided
½ teaspoon black pepper, divided
1 (2-inch) piece fresh ginger, minced
3 cloves garlic, minced
1½ cups white basmati rice, rinsed well
1¾ cups bone broth
1 (13.5-ounce) can full-fat coconut milk
6 ounces shiitake mushrooms, thinly sliced
1 bunch green onions, ends removed and white and green parts thinly sliced, divided
Minced sunflower seeds
Minced fresh cilantro
Instructions
Preheat the oven to 375°F.
Place the chicken thighs in a large bowl. Rub with 1 tablespoon of the avocado oil, then season with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
Heat 2 tablespoons of the remaining oil in a large Dutch oven over medium heat. Working in two batches, brown the chicken, turning once, about 5 minutes total per batch. You’re looking for good color here—the chicken does not need to be cooked through. Transfer to a plate and set aside.
Add the final 1 tablespoon of oil to the empty pot, along with the ginger and garlic. Cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
Add the rice and stir to coat it in the oil and aromatics. Pour in the bone broth and coconut milk, then add the mushrooms, half of the green onions, the remaining 1 teaspoon salt, and ¼ teaspoon pepper. Stir well, scraping up any browned bits from the bottom of the pot—this adds great flavor.
Nestle the chicken pieces (along with any accumulated juices) into the rice mixture. Bring everything to a gentle boil.
Cover the Dutch oven and transfer it to the oven. Bake until the rice is tender, the liquid is absorbed, and the chicken is cooked through, about 25 minutes.
Serve warm, garnished with the remaining green onions, minced cilantro, and sunflower seeds, if using.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cilantro-coconut-chicken-rice/