Coconut Chicken and Rice Recipe

Introduction

Coconut Chicken and Rice is a flavorful and comforting dish that combines tender, spiced chicken with rich, creamy coconut rice. This recipe offers an easy way to bring tropical flavors to your dinner table, perfect for any night of the week.

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
• 1 ½ cups coconut milk (canned, full-fat for richness)
• 1 ½ cups water or chicken broth (for added flavor)
• 1 tablespoon coconut oil (or olive oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• Salt to taste

Instructions

1. Step 1: In a small bowl, combine 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.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F). Remove from the pan and set aside.
3. Step 3: In the same skillet, add coconut oil over medium heat. Sauté the diced onion until softened, about 3 minutes. Add the minced garlic and grated ginger if using, and cook for another minute until fragrant.
4. Step 4: Add the rice to the skillet and stir well to coat with the oil and aromatics. Pour in the coconut milk and water or chicken broth. Stir to combine and bring to a simmer.
5. Step 5: Once simmering, 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 from heat and let it sit, covered, for 5 minutes.
6. Step 6: Fluff the coconut rice with a fork and divide onto plates. Slice the cooked chicken and place it on top of the rice. Garnish with freshly chopped cilantro or parsley, toasted shredded coconut, and a wedge of lime. Serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken in the spice mixture and lime juice for 30 minutes before cooking.
• Use chicken thighs for a juicier option that stays tender during cooking.
• Add a pinch of chili flakes to the rice for a subtle heat twist.
• Garnish with toasted coconut flakes or chopped nuts for added texture.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to keep the rice moist. Avoid overheating the chicken to maintain juiciness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice requires a longer cooking time and more liquid. Adjust accordingly and cook until tender.

Is coconut milk necessary for the rice?

Coconut milk adds creaminess and richness to the rice, creating a distinctive flavor, but you can substitute with regular milk or broth if needed, though the taste will be different.

Coconut Chicken and Rice Recipe

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★★★★★

4.9 from 122 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A flavorful and comforting dish featuring tender, spiced chicken breasts cooked in a skillet and served over rich, creamy coconut rice infused with aromatic garlic, onion, and ginger. Perfect for a satisfying and easy-to-make meal that brings a taste of tropical flair to your dinner table.

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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 for richness)
• 1 ½ cups water or chicken broth (for added flavor)
• 1 tablespoon coconut oil (or olive oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• Salt to taste

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Instructions

1. Season the Chicken: In a small bowl, combine ground cumin, ground coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub the spice mixture evenly onto both sides of the chicken breasts. Drizzle with fresh lime juice to add a bright, tangy flavor.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (an internal temperature of 165°F is recommended). Remove the chicken from the skillet and set aside to rest.
3. Sauté the Aromatics: In the same skillet, add the coconut oil and heat over medium heat. Add the diced onion and cook until softened and translucent, about 3 minutes. Then add the minced garlic and grated fresh ginger (if using), sautéing for another minute until fragrant.
4. Cook the Rice: Add the long-grain white rice to the skillet, stirring well to coat the grains with the oil and aromatics. Pour in the coconut milk and water or chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Simmer and Steam: Reduce the 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 fully absorbed and the rice is tender. Remove the skillet from the heat and let it sit, covered, for 5 minutes to steam and complete cooking. Fluff the rice with a fork before serving.
6. Plate the Dish: Divide the fluffy coconut rice evenly onto four plates. Slice the cooked chicken breasts and arrange them on top of the rice for an appealing presentation.
7. Garnish and Serve: Garnish each plate with freshly chopped cilantro or parsley, a sprinkle of toasted shredded coconut for added texture and flavor, and a wedge of lime to squeeze over the top. Serve the dish immediately and enjoy the harmonious blend of spices and creamy coconut flavors.

Notes

• Using chicken thighs instead of breasts works well if you prefer darker meat or want a slightly juicier texture.
• For extra flavor, toast the rice briefly before adding the liquids to enhance its nuttiness.
• Adjust the amount of grated ginger based on your preference for spice and warmth.
• To make it gluten-free, ensure the chicken broth used is gluten-free or simply use water.
• This recipe can be doubled easily for larger gatherings.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in a skillet or microwave.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tropical Fusion

Keywords: Coconut Chicken, Coconut Rice, Spiced Chicken, One Pan Meal, Skillet Dinner, Easy Dinner Recipe