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Coconut Chicken & Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/coconut-chicken-and-rice-recipe/