Coconut Chicken & Rice Recipe

Introduction

This Coconut Chicken and Rice recipe combines tender, spiced chicken with creamy, aromatic coconut rice for a delicious and satisfying meal. The fresh lime and optional ginger add bright notes that perfectly balance the dish’s richness. It’s a simple yet flavorful dinner that’s sure to please.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon fresh lime juice
• 1 cup long-grain white rice
• 1½ cups coconut milk (canned, full-fat)
• 1½ cups water or chicken broth
• 1 tablespoon coconut oil (or olive oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• Salt to taste
• Fresh cilantro or parsley, chopped (optional garnish)
• Lime wedges (optional garnish)
• Shredded coconut, toasted (optional garnish)

Instructions

1. Step 1: In a small bowl, combine the cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture evenly onto both sides of the chicken breasts and drizzle with fresh lime juice.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set aside.
3. Step 3: Using the same skillet, add the coconut oil and heat over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and grated ginger (if using) and sauté for 1 more minute until fragrant.
4. Step 4: Add the rice to the skillet and stir to coat it with the oil and aromatics. Pour in the coconut milk and water or broth, then stir and bring the mixture to a simmer.
5. Step 5: Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook the rice for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove the skillet from the heat and let it sit, covered, for 5 minutes.
6. Step 6: Fluff the coconut rice with a fork and divide it among four plates. Slice the cooked chicken and arrange it on top of the rice.
7. Step 7: Garnish with chopped cilantro or parsley, toasted shredded coconut, and lime wedges if desired. Serve immediately and enjoy.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat if preferred over breasts.
• Add a pinch of chili flakes to the spice rub for a mild heat boost.
• Swap water for chicken broth to enrich the rice’s flavor.
• Try garnishing with toasted sliced almonds or cashews for added crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook—about 40-45 minutes—and may require more liquid. Adjust cooking time and liquid accordingly.

Is this recipe freezer-friendly?

You can freeze cooked chicken and rice separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Coconut Chicken & Rice Recipe

Print Recipe

★★★★★

4.7 from 320 reviews

Coconut Chicken and Rice is a flavorful and comforting dish featuring tender, spiced chicken breasts cooked to perfection and served atop creamy coconut-infused rice. The dish combines aromatic spices, rich coconut milk, and fresh lime juice to create a balanced, tropical-inspired meal that’s easy to prepare and perfect for any occasion.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Fusion (Tropical/Caribbean-inspired)

Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon fresh lime juice

For the Coconut Rice:

• 1 cup long-grain white rice
• 1 ½ cups coconut milk (canned, full-fat)
• 1 ½ cups water or chicken broth
• 1 tablespoon coconut oil (or olive oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• Salt to taste

For Garnish (Optional):

• Fresh cilantro or parsley, chopped
• Lime wedges
• Shredded coconut, toasted

Instructions

1. Season the Chicken: In a small bowl, combine ground cumin, ground coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture evenly onto both sides of the chicken breasts. Drizzle the chicken with fresh lime juice to add brightness and tenderize the meat.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for about 6 to 7 minutes per side until golden brown and cooked through, ensuring an internal temperature of 165°F. Remove the chicken from the skillet and set aside, keeping it warm.
3. Sauté the Aromatics: In the same skillet, add coconut oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and grated ginger, if using, and sauté for an additional minute until fragrant.
4. Cook the Rice: Add the long-grain white rice to the skillet, stirring to coat it evenly with the coconut oil and aromatics. Pour in the coconut milk and water or chicken broth. Stir gently and bring the mixture to a simmer.
5. Simmer and Steam: Once simmering, reduce the heat to low and cover the skillet with a tight-fitting lid. Let the rice cook undisturbed for 15 to 18 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes to finish steaming.
6. Plate the Dish: Fluff the coconut rice with a fork and divide it evenly onto four plates. Slice the cooked chicken and arrange it on top of the rice.
7. Garnish and Serve: Garnish each serving with freshly chopped cilantro or parsley, a sprinkle of toasted shredded coconut, and a wedge of lime. Serve immediately and enjoy the tropical flavors.

Notes

• Use chicken thighs for a juicier, more flavorful alternative.
• To toast shredded coconut, heat it in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
• If you prefer a richer rice, use full-fat canned coconut milk; light coconut milk will result in a lighter dish.
• For added depth, substitute water with chicken broth when cooking the rice.
• Ensure the skillet’s lid is tight-fitting to properly steam the rice.
• You can add a pinch of chili flakes for a mild spicy kick.

Keywords: Coconut chicken, coconut rice, one pan meal, tropical chicken recipe, spiced chicken, creamy rice, lime chicken, easy dinner recipe