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Fluff the coconut rice with a fork and divide it onto four plates Recipe

Fluff the coconut rice with a fork and divide it onto four plates Recipe
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★★★★★

5.1 from 4 reviews

A delicious and fragrant dish featuring tender, spiced chicken breasts cooked to perfection and served over creamy, coconut-infused rice. Enhanced with fresh lime juice and optional aromatic ginger, this recipe combines bold flavors and creamy textures for a satisfying, tropical-inspired meal.

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, mix cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture evenly onto both sides of the chicken breasts. Drizzle with fresh lime juice to enhance flavor.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove from skillet and set aside.
  3. Sauté the Aromatics: In the same skillet, add coconut oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Then add minced garlic and grated ginger (if using) and sauté for 1 more minute until fragrant.
  4. Cook the Rice: Add the rice to the skillet and stir to coat with oil and aromatics. Pour in coconut milk and water or broth. Stir gently and bring to a simmer.
  5. Simmer and Steam: Reduce heat to low and cover the skillet with a tight-fitting lid. Let the rice cook for 15-18 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and keep covered for 5 minutes to steam before fluffing with a fork.
  6. Plate the Dish: Fluff the coconut rice with a fork and divide it onto four plates. Slice the cooked chicken and arrange on top of the rice.
  7. Garnish and Serve: Garnish with chopped cilantro or parsley, toasted shredded coconut, and lime wedges. Serve immediately for a fresh and flavorful meal.

Notes

  • Using chicken thighs instead of breasts will yield a juicier result.
  • Full-fat canned coconut milk adds richness, but light coconut milk can be used for a lighter version.
  • Fresh ginger is optional but adds a lovely aromatic depth to the rice.
  • To toast shredded coconut, lightly brown in a dry skillet over medium heat for a couple of minutes, stirring frequently.
  • Adjust salt and pepper to personal taste, especially if using chicken broth instead of water for cooking rice.
  • Ensure the chicken reaches an internal temperature of 165°F for food safety.

Nutrition

Keywords: Coconut Chicken, Coconut Rice, Chicken and Rice Recipe, Tropical Chicken Dish, One Pan Meal

Find it online: https://victoriablair.com/fluff-the-coconut-rice-with-a-fork-and-divide-it-onto-four-plates-recipe/