This mild, cozy one-pot chicken and rice bake is suffused with the flavors of coconut milk, ginger, and lemongrass.

To start, chicken drumsticks and thighs are browned in a roasting pan on the stovetop, briefly baked, then set aside so that onion, garlic, ginger, and fresh shiitake mushrooms can saute in the rendered chicken fat and take up its schmaltzy flavor. Next, rice, chicken stock, coconut milk, and lemongrass are added to the roasting pan, topped with the chicken, and finally covered and returned to the oven just long enough for the flavors to meld and for the rice to turn tender and fluffy.

“This is my Southern/Asian mashup of a dish every culture has: chicken and rice,” says chef Ron Hsu of this family-favorite recipe. “Very few things satisfy the soul more than a one-pot meal.”

When you’re craving a hearty family meal, Hsu’s dish hits the spot. The rice is suffused with flavor from the coconut milk–enriched cooking liquid, and the tender chicken and meaty mushrooms are lightly perfumed with lemongrass. The fresh herbs and the bright hit of lime juice from the lime wedges add a lot of interest, so be generous with both.

A substitute for fresh lemongrass

If fresh lemongrass isn’t available, substitute 1 tablespoon lemongrass paste for the two stalks called for in the recipe. Lemongrass paste is more concentrated than fresh, so start with this amount and adjust slightly to taste to avoid overpowering the dish.

Notes from the Food & Wine Test Kitchen

• Shake the can of coconut milk before opening to reintegrate the fat into the milk.


• To divide each leg quarter into drumstick and thigh, locate the joint in the middle of the leg (between drumstick and thigh) using your fingertip. Cut through the joint.


• To prepare lemongrass, trim off green, woody parts at the top of the leaves and 1/2 to 3/4 of an inch off the woody bottoms. Bruise and crush lemongrass to release its fragrance, similar to lemon balm, before cooking with it.


• For the best results, we found it was easier to prepare the recipe in a 12- x 18-inch roasting pan. The medium heat called for in steps 2 and 3 is more effective, and everything browns and bakes beautifully. (If using a Dutch oven, use medium-high heat when browning the chicken and when sauteeing the aromatics and mushrooms.)