Description
Coconut Chicken and Rice is a tropical-inspired dish with tender, spiced chicken served alongside creamy coconut-infused rice. Bursting with flavor and easy to prepare, it’s perfect for weeknight dinners or special occasions.
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
- 1½ cups coconut milk (canned, full-fat for richness)
- 1½ 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
- Optional garnish: fresh cilantro or parsley, lime wedges, toasted shredded coconut
Instructions
- In a bowl, toss chicken with olive oil, cumin, coriander, garlic powder, onion powder, paprika, salt, pepper, and lime juice.
- Heat a skillet over medium heat and cook chicken until golden and cooked through, about 5–7 minutes per side. Remove and set aside.
- In a medium saucepan, heat coconut oil over medium heat. Sauté diced onion, garlic, and ginger (if using) until fragrant, about 2–3 minutes.
- Add rice and stir to coat in oil and aromatics.
- Pour in coconut milk and water (or broth), season with salt, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
- Serve chicken over the coconut rice, garnished with cilantro or parsley, lime wedges, and toasted shredded coconut if desired.
Notes
- Use coconut milk for creaminess and subtle sweetness.
- Ginger adds warmth but can be omitted if preferred.
- Leftovers reheat well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical/Asian-inspired