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.