Description
Coconut Chicken and Rice is a fragrant, creamy dish with tender spiced chicken served over rich coconut rice. This comforting meal is easy to make and packed with tropical flavors.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 tbsp fresh lime juice
- 1 cup long-grain white rice
- 1 ½ cups coconut milk (full-fat)
- 1 ½ cups water or chicken broth
- 1 tbsp coconut oil (or olive oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- Salt, to taste
- Fresh cilantro or parsley, chopped (optional, for garnish)
- Lime wedges (optional)
- Shredded coconut, toasted (optional)
Instructions
- Preheat oven to 375°F (190°C) if baking chicken, or prepare a skillet for stovetop cooking.
- Season chicken with cumin, coriander, garlic powder, onion powder, paprika, salt, pepper, and lime juice.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6–8 minutes per side. Remove and set aside.
- For the rice, heat coconut oil in a saucepan. Sauté onion, garlic, and ginger until fragrant.
- Add rice and stir to coat with oil. Pour in coconut milk and water (or broth), season with salt, and bring to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
- Serve chicken over coconut rice and garnish with chopped cilantro, lime wedges, and toasted shredded coconut if desired.
Notes
- Use thighs instead of breasts for juicier chicken.
- Adjust ginger and spices to taste.
- Leftovers store well in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop or Bake
- Cuisine: Tropical/Asian-Inspired