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.
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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
