Coconut Chicken and Rice Recipe

Introduction

This Coconut Chicken and Rice recipe brings a delicious combination of tender, spiced chicken paired with creamy, fragrant coconut rice. It’s a simple yet flavorful meal that feels both comforting and exotic, perfect for weeknight dinners or casual gatherings.

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
• 1 ½ cups coconut milk (canned, full-fat for richness)
• 1 ½ cups water or chicken broth (for added flavor)
• 1 tablespoon coconut oil (or olive oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• Salt to taste
• Fresh cilantro or parsley, chopped (for garnish, optional)
• Lime wedges (for garnish, optional)
• Shredded coconut, toasted (for garnish, optional)

Instructions

1. Step 1: In a small bowl, combine cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture evenly onto both sides of the chicken breasts. Drizzle with fresh lime juice.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 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.
3. Step 3: In the same skillet, add coconut oil over medium heat. Sauté the diced onion until softened, about 3 minutes. Add minced garlic and grated ginger, if using, and cook for another minute until fragrant.
4. Step 4: Stir in the rice until coated with the oil and aromatics. Pour in the coconut milk and water or broth. Stir and bring to a simmer.
5. Step 5: Reduce heat to low and cover the skillet with a tight-fitting lid. Let the rice cook 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, then fluff with a fork.
6. Step 6: Fluff the coconut rice and divide onto four plates. Slice the cooked chicken and arrange on top of the rice.
7. Step 7: Garnish with chopped cilantro or parsley, a sprinkle of toasted shredded coconut, and lime wedges. Serve immediately and enjoy.

Tips & Variations

• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• Add a pinch of chili powder or cayenne pepper to the spice mix for a bit of heat.
• For extra texture, toss in toasted nuts like cashews or almonds when serving.
• Substitute jasmine or basmati rice for a different aromatic touch.
• If you prefer a thicker sauce, stir in a tablespoon of shredded coconut while cooking the rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the rice moist. Avoid overheating the chicken to maintain tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before seasoning and cooking to ensure even cooking and safety.

Is it possible to make this dish dairy-free?

Absolutely. This recipe uses coconut milk and oils, so it is naturally dairy-free and suitable for those with dairy restrictions.

Coconut Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

This Coconut Chicken and Rice recipe features tender, spice-rubbed chicken breasts cooked to golden perfection and served atop fragrant coconut rice made with creamy coconut milk and aromatic sautéed onions, garlic, and ginger. Garnished with fresh herbs, toasted coconut, and lime wedges, this dish brings a tropical, flavorful twist to a comforting and easy-to-make meal.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 (for added flavor)
• 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 cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture evenly onto both sides of the chicken breasts. Drizzle with fresh lime juice to add brightness.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from the pan and set aside to rest.
3. Sauté the Aromatics for Rice: Using the same skillet, add the coconut oil and heat over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and grated ginger (if using), and sauté for another minute until fragrant.
4. Cook the Rice: Add the rice to the skillet and stir well to coat with the oil and aromatics. Pour in the coconut milk and water or chicken broth. Stir to combine and bring the mixture to a gentle simmer.
5. Simmer and Steam: Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 15-18 minutes or until the liquid is fully absorbed and the rice is tender. Remove from heat and let it sit, covered, for an additional 5 minutes.
6. Serve the Dish: Fluff the coconut rice gently with a fork and divide evenly onto four plates. Slice the cooked chicken and place the pieces atop the rice. Garnish with chopped cilantro or parsley, toasted shredded coconut, and lime wedges for a fresh finish. Serve immediately and enjoy your tropical-inspired meal!

Notes

• Use chicken thighs instead of breasts for juicier meat.
• For extra flavor, you can marinate the chicken in the spice mixture and lime juice for 30 minutes before cooking.
• Toasting the shredded coconut adds a delightful crunch and enhances the coconut flavor.
• If you prefer a richer rice, substitute water with chicken broth for added depth.
• Make sure to keep the rice covered while cooking and resting to achieve fluffy results.

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