Chicken and Rice Marshallese-Style (Bao im Raij)

Name: Chicken and Rice Marshallese-Style (Bao im Raij)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Marshall Islands
Ingredients: Chicken pieces, bone-in — 800 g (1.75 lb); Rice — 2 cups (370 g / 13 oz); Coconut milk — 1 cup (240 ml / 8 fl oz); Water — 2 cups (480 ml / 16 fl oz); Onion, chopped — 1; Garlic, minced — 2 cloves; Oil — 2 tbsp; Salt and pepper — to taste

The Quirky Foodster Team

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15 min

Prep

45 min

Cook

Servings

Ingredients

Chicken pieces, bone-in — 800 g (1.75 lb)
Rice — 2 cups (370 g / 13 oz)
Coconut milk — 1 cup (240 ml / 8 fl oz)
Water — 2 cups (480 ml / 16 fl oz)
Onion, chopped — 1
Garlic, minced — 2 cloves
Oil — 2 tbsp
Salt and pepper — to taste

Method

Heat the oil in a large pot and brown the chicken pieces on all sides; set aside.
In the same pot, sauté the onion and garlic until softened.
Return the chicken to the pot, add the water, and bring to a boil.
Cover and simmer for 20 minutes until the chicken is nearly cooked through.
Stir in the rice and coconut milk, adding a little more water if needed to cover the rice.
Cover and cook over low heat for 18–20 minutes until the rice is tender and the chicken fully cooked.
Season with salt and pepper and serve hot.

Introduction: Chicken pieces simmered with rice, onion and a touch of coconut milk until tender, a comforting one-pot main for the family table.

Cultural Background: Chicken and rice cooked together in one pot is a practical, well-loved way to feed a family across the Marshall Islands, adapting a globally familiar format with the coconut milk that defines so much of the local cooking style.

Tips: Browning the chicken first adds a deeper flavour to the finished dish. Check the rice near the end of cooking and add a splash more water if it looks dry.

Variations: Add chopped carrots or peas along with the rice for extra vegetables. Use bone-in thighs for extra flavour and moisture.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.

Nutrition: Per serving (approx.): 480 kcal, 30 g protein, 18 g fat, 48 g carbohydrate.

FAQs:

Q: Can I use boneless chicken?

A: Yes, though bone-in pieces add more flavour to the cooking liquid.

Q: Is this dish spicy?

A: No, it is mild by default, though chilli can be added to taste.