Coconut Chicken Paella


Paul’s one signature dish when we have guests over for dinner is this delicious Coconut Chicken Paella. It’s a Tyler Florence recipe from his cookbook, Tyler’s Ultimate. If you’re looking for an easy one pot meal – this is it! The rice is infused with coconut milk and the chicken thighs are crusted in crushed coriander seeds before they are seared and then finished off in our Le Creuset Dutch Oven.

We added some lemon wedges and mint leaves for garnish and spread some cooked peas and watercress to finish. Serve with a green salad and you have yourself a gourmet meal that you can prep ahead for guests.

Follow the JUMP for the full recipe!





  • 1 tablespoon of ground coriander
  • 8 chicken thighs
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • 1 onion, finely minced
  • 1-inch piece of fresh ginger, peeled and chopped
  • 1 bay leaf
  • 2 cups basmati rice
  • Grated zest of 1 lemon
  • 1 1/2 cups chicken broth
  • 1 1/2 cups coconut milk (use full fat)



  • 1 cup frozen peas, thawed in a colander under cool water
  • Small handful of fresh mint leaves
  • 1 bunch watercress
  • Juice of 1/2 lemon
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Mint leaves, for garnish
  • Lemon wedges, for garnish



  1. Preheat the oven to 400F.
  2. Wash chicken breasts and pat dry. Season with coriander, salt and pepper–pressing into sides of chicken. Heat 2 tbsp of olive oil in a dutch oven over medium-high heat.
  3. Lay the chicken breasts in oil and cook for 3-5 minutes on each side, until golden brown. Remove chicken from the pan.
  4. Reduce heat to medium and add a tablespoon of olive oil.
  5. Add onion, ginger, and bay leaf and cook, stirring, for 3-5 minutes until the onion is soft.
  6. Add rice and season well with salt and pepper. Stir for a minute or two until the rice is well-coated with oil. Stir in lemon zest.
  7. Add coconut milk and chicken broth, stir and to a simmer.
  8. Return chicken to pan.
  9. Cover and place pot in the oven, and bake for 15 minutes. Uncover and cook until the rice is tender and the chicken is cooked through, about 30 minutes.
  10. Remove the bay leaves, top with peas salad and serve.