Print

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.

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 (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

Find it online: https://zarameals.com/coconut-chicken-and-rice-recipe/