FlamingFoodies recipe
Coconut Rice Bowl with Scotch Bonnet Chicken and Mango Slaw
Tender chicken thighs simmered in coconut milk with a touch of scotch bonnet pepper, served over fragrant coconut rice with crisp mango slaw and cilantro-lime finish.
Coconut-braised chicken with gentle scotch bonnet heat over coconut rice, topped with fresh mango slaw for a complete Jamaican-inspired bowl.
Ingredients
Coconut Rice
- 1½ cupsjasmine rice
- 1 cupcoconut milk, canned, full-fat
- 1¼ cupswater
- 1 teaspoonkosher salt
- 1 tablespoonbutter
Scotch Bonnet Chicken
- 2 poundschicken thighs, bone-in, skin-on
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsvegetable oil
- 1 mediumyellow onion, sliced
- 3 clovesgarlic, minced
- 1 tablespoonfresh ginger, minced
- 1 wholescotch bonnet pepper
- 1 cancoconut milk, 13.5 oz, full-fat
- 2 tablespoonssoy sauce
- 1 tablespoonbrown sugar
- ½ cupchicken stock
Mango Slaw
- 1 largeripe mango, julienned
- 2 cupsgreen cabbage, thinly sliced
- 1 mediumcarrot, julienned
- 2 tablespoonslime juice
- 1 tablespoonrice vinegar
- 1 teaspoonsugar
- ¼ teaspoonkosher salt
Garnish
- ¼ cupfresh cilantro, chopped
- 2 tablespoonsscallions, sliced thin
- 1 limelime wedges
Method
1. Get your coconut rice going and prep the slaw Rinse jasmine rice until water runs clear, then combine with coconut milk, water, salt, and butter in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Meanwhile, toss mango, cabbage, and carrot with lime juice, rice vinegar, sugar, and salt in a large bowl.
Watch for: Rice is ready when liquid is absorbed and grains are fluffy and tender
2. Brown the seasoned chicken thighs Season chicken thighs well with salt and pepper. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Brown chicken thighs skin-side down first until golden and crispy, then flip and brown the other side. Transfer chicken to a plate.
Watch for: Look for deep golden skin that releases easily from the pan
3. Build your aromatic base Reduce heat to medium and add sliced onion to the same pot. Cook until softened and lightly golden, about 4 minutes. Add minced garlic and ginger, cooking until fragrant, about 30 seconds. Add the whole scotch bonnet pepper—don't pierce or cut it.
Watch for: Garlic should smell toasted and fragrant, not browned
Tip: Keep the scotch bonnet whole to control heat level
4. Braise the chicken in coconut milk Pour in coconut milk, soy sauce, brown sugar, and chicken stock. Return chicken thighs to the pot skin-side up. Bring to a gentle simmer, then reduce heat to low and cover partially. Simmer for 25 minutes until chicken is cooked through and sauce has thickened slightly.
Watch for: Chicken should read 165°F and sauce should lightly coat a spoon
Equipment
- large heavy-bottomed pot with lid
- medium saucepan
- large mixing bowl
Make ahead
- The chicken braises beautifully up to 2 days ahead and reheats like a dream. Cook the rice and make the slaw fresh for the best texture and brightest flavor.
Storage
- Keep the chicken and rice in separate containers in the fridge for up to 3 days. The slaw stays crisp for 2 days.
Reheat
- Warm the chicken gently in a covered pan with a splash of coconut milk or stock to loosen the sauce. The rice reheats perfectly in the microwave with a damp paper towel on top.
Top tips
- Fish out the whole scotch bonnet before serving if you want to keep things extra mild
- Let the rice rest off heat for 5 minutes, then fluff with a fork for the best texture
- The mango slaw actually gets better as it sits—make it up to 4 hours ahead
Substitutions
- Habanero works if you can't find scotch bonnet—they're cousins with similar heat
- Drumsticks or breasts work fine, just adjust cooking time accordingly
- Regular white rice is perfectly fine if jasmine isn't in your pantry
Serve with
- Fried plantains on the side make this feel like a proper Caribbean feast
- Keep some cooling Greek yogurt handy if the heat sneaks up on anyone
- Ice-cold Red Stripe or spicy ginger beer are perfect alongside
Find another recipe
Open archive →Coconut Rice Bowl with Scotch Bonnet Chicken and Mango Slaw
Tender chicken thighs simmered in coconut milk with a touch of scotch bonnet pepper, served over fragrant coconut rice with crisp mango slaw and cilantro-lime finish.
Prep
20 min
Cook
35 min
Active
25 min
Total
55 min
Yield
4 servings
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Peppers in this recipe
Recipe notes
Before you cook
This rice bowl brings the warmth of Jamaican home cooking to your table without overwhelming heat. The scotch bonnet pepper stays whole as it simmers with the coconut-braised chicken, lending just enough tingle to remind you it's there while the coconut milk keeps everything mellow and rich. The bright mango slaw cuts through all that creaminess, and the coconut rice pulls it together into something that feels like a warm hug with a tropical breeze.
Total time
55 min
Prep: 20 min. Cook: 35 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Get your coconut rice going and prep the slaw
Rinse jasmine rice until water runs clear, then combine with coconut milk, water, salt, and butter in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Meanwhile, toss mango, cabbage, and carrot with lime juice, rice vinegar, sugar, and salt in a large bowl.
- 2
Step 2 of 4
Brown the seasoned chicken thighs
Season chicken thighs well with salt and pepper. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Brown chicken thighs skin-side down first until golden and crispy, then flip and brown the other side. Transfer chicken to a plate.
- 3
Step 3 of 4
Build your aromatic base
Reduce heat to medium and add sliced onion to the same pot. Cook until softened and lightly golden, about 4 minutes. Add minced garlic and ginger, cooking until fragrant, about 30 seconds. Add the whole scotch bonnet pepper—don't pierce or cut it.
- 4
Step 4 of 4
Braise the chicken in coconut milk
Pour in coconut milk, soy sauce, brown sugar, and chicken stock. Return chicken thighs to the pot skin-side up. Bring to a gentle simmer, then reduce heat to low and cover partially. Simmer for 25 minutes until chicken is cooked through and sauce has thickened slightly.
Troubleshooting
Tips that matter
- Fish out the whole scotch bonnet before serving if you want to keep things extra mild
- Let the rice rest off heat for 5 minutes, then fluff with a fork for the best texture
- The mango slaw actually gets better as it sits—make it up to 4 hours ahead
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
The chicken braises beautifully up to 2 days ahead and reheats like a dream. Cook the rice and make the slaw fresh for the best texture and brightest flavor.
Storage
Keep the chicken and rice in separate containers in the fridge for up to 3 days. The slaw stays crisp for 2 days.
Reheat
Warm the chicken gently in a covered pan with a splash of coconut milk or stock to loosen the sauce. The rice reheats perfectly in the microwave with a damp paper towel on top.
At the table
Serving suggestions
- Fried plantains on the side make this feel like a proper Caribbean feast
- Keep some cooling Greek yogurt handy if the heat sneaks up on anyone
- Ice-cold Red Stripe or spicy ginger beer are perfect alongside
FAQ
Common questions
Can I make this without the scotch bonnet pepper?
You can, but you'll miss that authentic Jamaican soul. Try stirring in a little hot sauce at the end instead—start with just a few drops.
What if I accidentally break the scotch bonnet while cooking?
Don't panic! Fish out any pieces you can spot and taste carefully as you go. The heat will be stronger, but the dish will still be delicious.
Can I use light coconut milk?
Full-fat gives you that luxurious richness that makes this dish shine, but light coconut milk works if you want something a bit lighter on the stomach.
Heat profile
Mild heat
The recipe is classified as mild. Adjust the chile quantity to your preference.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
55 min
Prep: 20 min. Cook: 35 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Scotch Bonnet and Ginger
Queen Majesty · Best for seafood
Explore this sauce from the same cuisine: jamaican.
Get the sauce used herePantry
Jerk Seasoning
Backyard hero
Chicken, shrimp, and grilling marinades. A fast flavor base for shrimp skewers, chicken thighs, grilled corn, and any cookout that needs more swagger.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Scotch Bonnet and Ginger
Explore this sauce from the same cuisine: jamaican.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Shop the pantry
Pantry staples for this recipe
Backyard hero
$8-$14Jerk Seasoning
Chicken, shrimp, and grilling marinades. A fast flavor base for shrimp skewers, chicken thighs, grilled corn, and any cookout that needs more swagger.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonTexture hit
$10-$16Crunchy Chili Crisp
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Check price on AmazonRecommended equipment
Cooking tools
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonWeeknight workhorse
$22-$40Half Sheet Pan Set
Wings, sheet-pan dinners, and broiler finishes. The tray set that makes roasted wings, vegetables, salmon, and sheet-pan dinners feel like a plan instead of a scramble.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Everyday bottle
Yellowbird Habanero Hot Sauce
Bright carrot-habanero heat with enough body to work on eggs, tacos, and roasted vegetables. Best for breakfasts, tacos, and meal prep bowls.
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