Why make this recipe
Coconut Chicken & Rice is a delightful dish that combines the rich flavors of coconut with tender chicken and fluffy rice. This meal is not only delicious but also simple to make. It’s perfect for family dinners or gatherings with friends. Plus, the combination of spices and the creaminess of coconut milk make it a comforting choice for any occasion.
How to make Coconut Chicken & Rice
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
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (for garnish)
- Shredded coconut, toasted (for garnish)
Directions
- Season the chicken: In a small bowl, combine cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture onto both sides of the chicken breasts. Drizzle with fresh lime juice.
- Cook the chicken: In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and set it aside.
- Make the coconut rice: In the same skillet, add coconut oil over medium heat. Sauté the onion until softened (about 3 minutes). Add garlic and ginger (if using) and sauté for 1 minute more. Add the rice and stir to coat. Pour in the coconut milk and water or broth; bring to a simmer. Reduce the heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let it stand for 5 minutes; fluff the rice with a fork.
- Serve: Fluff the coconut rice and divide it onto plates. Slice the chicken and place it on top of the rice. Garnish with cilantro or parsley, toasted shredded coconut, and lime wedges. Serve immediately.
How to serve Coconut Chicken & Rice
Coconut Chicken & Rice is best served warm. Place a generous scoop of fluffy coconut rice on each plate and top it with sliced chicken. The toppings of fresh herbs, toasted coconut, and a squeeze of lime add a fresh burst of flavor. You can also serve it alongside a simple salad or steamed vegetables for a complete meal.
How to store Coconut Chicken & Rice
To store leftover Coconut Chicken & Rice, let it cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the dish. Just make sure to use a freezer-safe container. It will keep well for about 2 months in the freezer. When ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Tips to make Coconut Chicken & Rice
- Make sure to check the chicken’s internal temperature for safety.
- For extra flavor, use chicken broth instead of water for cooking the rice.
- Experiment with different spices to suit your taste.
- If you love more coconut flavor, add more shredded coconut as a garnish.
Variation
You can easily customize this recipe by adding vegetables like bell peppers or peas to the rice while it cooks. For a spicy kick, add a pinch of chili flakes or serve with a side of hot sauce. You can also replace chicken with shrimp or tofu for a different protein option.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but note that it will require a longer cooking time and more liquid.
2. Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken broth, this recipe is gluten-free.
3. How can I make this dish dairy-free?
This recipe is already dairy-free since it uses coconut milk instead of cream or milk.
Coconut Chicken & Rice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Description
A delightful dish that combines the rich flavors of coconut with tender chicken and fluffy rice, perfect for family dinners or gatherings.
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)
- 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
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (for garnish)
- Shredded coconut, toasted (for garnish)
Instructions
- In a small bowl, combine cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture onto both sides of the chicken breasts. Drizzle with fresh lime juice.
- In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and set it aside.
- In the same skillet, add coconut oil over medium heat. Sauté the onion until softened (about 3 minutes). Add garlic and ginger (if using) and sauté for 1 minute more.
- Add the rice and stir to coat. Pour in the coconut milk and water or broth; bring to a simmer. Reduce the heat to low, cover, and simmer for 15–18 minutes, until liquid is absorbed and the rice is tender.
- Remove from heat and let it stand for 5 minutes; fluff the rice with a fork.
- Fluff the coconut rice and divide it onto plates. Slice the chicken and place it on top of the rice. Garnish with cilantro or parsley, toasted shredded coconut, and lime wedges. Serve immediately.
Notes
Make sure to check the chicken’s internal temperature for safety. For extra flavor, use chicken broth instead of water for cooking the rice.