Description
Coconut Chicken and Rice is a flavorful dish combining tender chicken with creamy coconut rice. Enjoy this easy-to-make meal for a taste of the tropics.
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
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- Salt to taste
- For Garnish (Optional):
- Fresh cilantro or parsley, chopped
- Lime wedges
- Shredded coconut, toasted
Instructions
- Prepare the Chicken:
- Season the Chicken: In a small bowl, combine cumin, 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.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the pan and set aside.
- Prepare the Coconut Rice:
- Sauté the Aromatics: In the same skillet, add the coconut oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and grated ginger (if using) and sauté for an additional 1 minute until fragrant.
- Cook the Rice: Add the rice to the skillet and stir to coat with the oil and aromatics. Pour in the coconut milk and water (or broth). Stir and bring to a simmer.
- Simmer and Steam: Once simmering, reduce the heat to low and cover the skillet with a tight-fitting lid. Let the rice cook for about 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Serve:
- Plate the Dish: Fluff the coconut rice with a fork and divide it onto four plates. Slice the cooked chicken and place it on top of the rice.
- Garnish and Serve: Garnish with freshly chopped cilantro or parsley, a sprinkle of toasted shredded coconut, and a wedge of lime. Serve immediately and enjoy!
Notes
- Coconut milk adds richness and flavor to the rice.
- Fresh lime juice brightens the dish.
- Ginger adds depth to the rice (optional).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: coconut chicken, coconut rice, chicken and rice, easy dinner, skillet recipe