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Fluff the coconut rice with a fork and divide it onto four plates Recipe

Fluff the coconut rice with a fork and divide it onto four plates Recipe
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★★★★★

5.1 from 5 reviews

A flavorful and aromatic Coconut Chicken and Rice recipe featuring tender, spice-rubbed chicken breasts paired with creamy coconut-infused rice. This dish combines warm spices, fresh lime, and optional garnishes like toasted coconut and cilantro to create a comforting yet vibrant meal perfect for any night of the week.

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 canned full-fat coconut milk
  • 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

  1. Season the Chicken: In a small bowl, combine the cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice blend evenly over both sides of the chicken breasts. Drizzle fresh lime juice on top to add brightness and enhance flavor.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook for 6-7 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F. Remove from the skillet and set aside.
  3. Sauté the Aromatics: In the same skillet, add coconut oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and grated fresh ginger if using, and sauté for another minute until fragrant.
  4. Cook the Rice: Add the long-grain white rice to the skillet with the aromatics, stirring to coat the rice grains with oil and flavors. Pour in the coconut milk and water (or chicken broth), stir, and bring to a simmer.
  5. Simmer and Steam: Once simmering, reduce heat to low and cover the skillet with a tight-fitting lid. Allow the rice to cook undisturbed for 15-18 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes to finish steaming.
  6. Plate and Garnish: Fluff the coconut rice with a fork and divide evenly onto four plates. Slice the cooked chicken and place it atop the rice. Garnish with freshly chopped cilantro or parsley, toasted shredded coconut, and lime wedges. Serve immediately for best flavor and enjoyment.

Notes

  • For extra richness, use full-fat canned coconut milk.
  • Chicken thighs can be used instead of breasts for juicier meat.
  • Toast shredded coconut in a dry pan over low heat until golden for enhanced flavor on garnish.
  • Adjust salt according to taste, especially if using chicken broth instead of water.
  • If you prefer a spicier version, add a pinch of cayenne pepper to the chicken seasoning.
  • The grated fresh ginger is optional but adds a lovely aromatic note to the rice.

Nutrition

Keywords: coconut chicken, coconut rice, one-pan meal, chicken and rice, easy dinner, Caribbean inspired, tropical recipe

Find it online: https://freshrecipehub.com/flavorful-coconut-chicken-recipe/