DINNER

Divine Coconut Chicken and Rice in Under 60 Minutes

by Fatima Garcia

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4 de July de 2025

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Coconut Chicken and Rice is a dish that always reminds me of sunny days and the comforting aroma of my mom’s kitchen. I can almost smell the creamy coconut mingling with the savory spices – it’s pure magic! This isn’t just any chicken and rice dish; it’s a simple yet flavorful one-skillet recipe where tender chicken meets perfectly cooked, fragrant coconut rice. I love to add a squeeze of lime at the end to brighten everything up. It’s my little signature touch! If you’re looking for an easy weeknight dinner, or even a flavorful meal prep option like these coconut chicken and rice bowls, this recipe is a winner. Let’s get cooking.

Why You’ll Love This Coconut Chicken and Rice

Tropical Flavor: Seriously, this coconut chicken and rice is like a mini-vacation in your mouth! A taste of the islands right in your kitchen.
Easy Prep: Forget spending hours in the kitchen. This chicken with coconut rice is ready in under an hour. I promise, it’s so simple!
One-Pan Meal: Fewer dishes? Yes, please! This is a one-pan wonder, meaning less cleanup and more time for you to relax and enjoy.
Customizable: Not a fan of spice? No problem! Adjust the spice levels to your taste—make it mild or kick it up a notch.
Budget-Friendly: You don’t need fancy ingredients for a delicious meal. This easy coconut chicken and rice uses simple, affordable staples.
Gluten-Free: Got gluten sensitivities? No worries! This recipe is naturally gluten-free, so everyone can enjoy it.
Versatile: Perfect for busy weeknights, but also great for meal prep. Make a big batch and enjoy it all week long!

Ingredients for Coconut Chicken and Rice

For the Chicken:
4 boneless, skinless chicken breasts (or thighs): I usually go for breasts because they cook quickly, but thighs add a richer flavor!
1 tablespoon olive oil: You can use any neutral oil you like, but olive oil adds a nice touch.
1 teaspoon ground cumin: For that warm, earthy flavor that really complements the coconut.
1 teaspoon ground coriander: Adds a citrusy note that brightens up the dish.
1 teaspoon garlic powder: Because everything’s better with garlic, right?
1 teaspoon onion powder: A little oniony goodness to round out the flavors.
½ teaspoon paprika: Just a hint for color and a touch of smokiness.
Salt and pepper, to taste: Don’t be shy! Season generously.
1 tablespoon fresh lime juice: This brightens everything up at the end – don’t skip it!
For the Coconut Rice:
1 cup long-grain white rice: I prefer long-grain because it stays fluffy, but you can use jasmine for extra fragrance.
1 ½ cups coconut milk (canned, full-fat for richness): Trust me, go for the full-fat coconut milk here. It makes the rice so creamy and delicious!
1 ½ cups water or chicken broth: I often use chicken broth for added flavor, but water works just fine too.
1 tablespoon coconut oil (or olive oil): Coconut oil enhances the coconut flavor, but olive oil is a good substitute.
1 small onion, diced: Diced small, so it melts into the rice.
2 cloves garlic, minced: Freshly minced garlic is always best!
1 teaspoon grated fresh ginger (optional): Adds a lovely warmth – I highly recommend it!
Salt to taste: Season to perfection!
For Garnish (Optional):
Fresh cilantro or parsley, chopped: Adds a pop of freshness and color.
Lime wedges: For an extra squeeze of zesty goodness.
Shredded coconut, toasted: Toasted coconut adds a nice crunch and nutty flavor.

How to Make Coconut Chicken and Rice: A Step-by-Step Guide

Step 1: Prepare the Chicken: In a small bowl, mix together the cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this fragrant spice blend all over the chicken breasts, making sure they’re evenly coated. Then, give them a generous squeeze of fresh lime juice – it’ll make them sing!
Step 2: Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, add the seasoned chicken. Cook for about 6-7 minutes on each side, until they turn a beautiful golden brown and the internal temperature reaches 165°F. You want them juicy and cooked through! Remove the chicken from the pan and set aside.
Step 3: Sauté Aromatics: Now, in the same skillet (yes, less cleanup!), add the coconut oil over medium heat. Toss in the diced onion and cook until it softens and becomes translucent, about 3 minutes. Add the minced garlic and grated ginger (if you’re using it – and trust me, you should!) and sauté for another minute until you can smell that amazing fragrance filling your kitchen.
Step 4: Cook the Rice: Add the long-grain rice to the skillet and stir it around to coat it with the oil and those delicious aromatics. This step is key to getting perfectly flavored rice! Pour in the creamy coconut milk and water (or chicken broth if you’re feeling fancy). Stir well and bring everything to a gentle simmer.
Step 5: Simmer and Steam: Once it’s simmering, reduce the heat to low, cover the skillet with a tight-fitting lid (this is important!), and let the rice cook for about 15-18 minutes. The liquid should be completely absorbed, and the rice should be tender and fluffy. Resist the urge to peek! Once done, remove from heat and let it sit, still covered, for another 5 minutes. This allows the steam to finish cooking the rice to perfection. Finally, fluff it gently with a fork.
Step 6: Serve: Fluff the coconut rice with a fork and divide it evenly onto plates. Slice the cooked chicken breasts and arrange them on top of the rice. Garnish generously with freshly chopped cilantro or parsley, a sprinkle of toasted shredded coconut for some crunch, and a wedge of lime for that final burst of flavor. Serve immediately and enjoy your homemade coconut chicken and rice!

Pro Tips for the Best Coconut Chicken and Rice

Want to take your coconut chicken and rice game to the next level? These little tricks make a HUGE difference. Trust me, I’ve made this a million times!

Don’t skip the searing! That golden-brown crust on the chicken? That’s where the magic happens.
Use high-quality coconut milk. The richer the milk, the creamier the rice.
Let the rice rest after cooking. This allows the steam to distribute evenly, giving you perfectly fluffy rice every time.

What’s the secret to perfect Coconut Chicken and Rice?

It’s all about toasting the rice! Before adding any liquid, give the rice a few minutes in the skillet to toast. This brings out a nutty flavor and keeps it from getting mushy. It’s a game-changer, promise!

Can I make Coconut Chicken and Rice ahead of time?

Absolutely! This chicken with coconut rice is fantastic for meal prep. Just cook the chicken and rice separately, store them in airtight containers in the fridge for up to 3 days, and reheat when you’re ready to eat!

How do I avoid common mistakes with Coconut Chicken and Rice?

The biggest mistake? Overcooking the rice! Use a tight-fitting lid and resist the urge to lift it while it’s cooking. Trust me on this one – peeking lets out the steam and can result in undercooked or dry rice.

Best Ways to Serve Your Coconut Chicken and Rice

Okay, so you’ve made this amazing coconut chicken and rice – now what? Presentation is key! Here’s how I love to serve it up:

Plating: Picture this – a generous mound of fluffy, fragrant coconut rice taking center stage on the plate, topped with slices of that juicy, perfectly spiced chicken. Don’t forget a sprinkle of fresh cilantro and a lime wedge for that final touch of flavor and color!
Side Dishes: Seriously, a fresh mango salsa is the PERFECT complement to this dish. The sweetness of the mango with a little kick from some jalapeño? *Chef’s kiss*. A simple green salad also adds a nice, light contrast.
Meal Pairing: This easy coconut chicken and rice pairs beautifully with some grilled veggies – think bell peppers, zucchini, and red onion. Or, for a heartier meal, serve it with a side of black beans. Trust me, you can’t go wrong!

Coconut Chicken and Rice - detail 2

Nutrition Facts for Coconut Chicken and Rice

Alright, let’s talk nutrition! Here’s a quick rundown of what you can expect in each serving of this delicious coconut chicken and rice. Keep in mind, these are estimates – it all depends on your exact ingredients and portion sizes!

Serving Size: 1 serving
Calories: 450
Fat: 25g
Protein: 25g
Carbohydrates: 30g
Fiber: 2g
Sugar: 5g
Sodium: 300mg

This nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

How to Store and Reheat Coconut Chicken and Rice

Okay, you’ve got leftovers – lucky you! Here’s how to keep that coconut chicken and rice tasting just as amazing the next day. Trust me, proper storage is key!

Storage: First things first, store the leftover chicken and rice in separate airtight containers. This prevents the rice from getting soggy and keeps the chicken nice and juicy. I always use glass containers, but any good airtight container will do!
Refrigerate: Pop those containers into the fridge, and your easy coconut chicken and rice will stay fresh for up to 3 days. Perfect for a quick and delicious lunch or dinner later in the week!
Reheating: When you’re ready to dig in again, you can reheat it either in the microwave or in a skillet over medium heat until it’s warmed through. My little trick? Add a splash of water or chicken broth when reheating the rice – this keeps it from drying out and brings back that lovely, fluffy texture!

Frequently Asked Questions About Coconut Chicken and Rice

Got questions about making the best coconut chicken and rice? I’ve got answers! Here are some common questions I get asked all the time, plus a few extra tips to help you nail this dish.

Q: Can I use brown rice instead of white rice for this Coconut Chicken and Rice recipe?

A: Absolutely! Brown rice adds a lovely nutty flavor and a bit more fiber. Just remember you’ll need to adjust the cooking time and the amount of liquid. Brown rice typically needs more liquid and takes longer to cook than white rice, but it’s totally worth it if you’re after that wholesome vibe!

How much more liquid do I need for brown rice?
Generally, use about ¼ to ½ cup more liquid. Keep an eye on it and add more if it seems dry!
How long should I cook brown rice for this recipe?
Expect to cook brown rice for about 45-50 minutes. Check for tenderness and don’t be afraid to add a little extra cooking time if needed. The key is patience!

Q: What other protein options work well with Coconut Chicken and Rice?

A: Oh, the possibilities! Shrimp is amazing – it cooks super quickly and pairs wonderfully with the coconut flavor. Tofu is another great option, especially if you’re going for a vegetarian coconut rice with protein. And don’t underestimate chickpeas! They add a nice texture and heartiness. Just remember to adjust the cooking times based on what you choose!

How would I adjust the cooking time for shrimp?
Shrimp cooks in just a few minutes! Add it to the skillet during the last 5 minutes of cooking, until it turns pink and opaque.
Is there a specific type of tofu that works best?
Firm or extra-firm tofu is your best bet. Press it to remove excess water before adding it to the skillet for a better texture!

Q: Can I add vegetables to my Coconut Chicken and Rice?

A: YES! Veggies are a fantastic way to boost the nutrition and flavor of your chicken with coconut rice. Broccoli, bell peppers, peas – they all work beautifully. The trick is to add them during the last few minutes of cooking, so they stay nice and crisp. I love adding a handful of frozen peas right at the end for a pop of sweetness and color!

When should I add broccoli to the rice?
Add small broccoli florets during the last 5-7 minutes of cooking, until they’re tender-crisp.
Will frozen peas work in this recipe?
Absolutely! Toss in frozen peas during the last 2-3 minutes, just enough to heat them through. They’re super convenient and add a lovely sweetness.

Variations of Coconut Chicken and Rice You Can Try

Want to mix it up? This chicken with coconut rice is super versatile! Here are a few fun variations to try, whether you’re craving some heat, going plant-based, or firing up the grill. Get creative and make it your own!

Spicy: Craving some heat? Add a pinch of red pepper flakes or a finely diced jalapeño to the rice while it’s cooking. This will give your easy coconut chicken and rice a delicious kick!
Vegan: Ditch the chicken and swap in some firm tofu for a fantastic plant-based meal. Be sure to use vegetable broth instead of chicken broth to keep it completely vegan. This vegan coconut rice with tofu is seriously satisfying!
Grilled: Fire up the grill! Marinate the chicken in a mix of coconut milk, lime juice, and a touch of soy sauce, then grill it to perfection. Serve it over the coconut rice for a smoky, tropical twist.
Bowls: Turn this into a vibrant and customizable bowl! Layer the coconut rice with the chicken, black beans, corn, avocado, and a drizzle of lime crema (or even a dollop of plain Greek yogurt) for a complete and flavorful meal. These coconut chicken and rice bowls are perfect for meal prep or a quick weeknight dinner.

About the Author

Fatima Garcia