Print

Coconut Chicken and Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Chicken and Rice is a flavorful, tropical-inspired dish featuring spiced pan-seared chicken served over creamy coconut-infused rice with fresh lime and herbs.

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
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 tbsp fresh lime juice
  • 1 cup long-grain white rice
  • 1 1/2 cups coconut milk (full-fat)
  • 1 1/2 cups water or chicken broth
  • 1 tbsp coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp grated ginger (optional)
  • Fresh cilantro or parsley (for garnish)
  • Lime wedges (for serving)
  • Toasted shredded coconut (optional)

Instructions

  1. Mix cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper.
  2. Rub spice mix onto chicken and drizzle with lime juice.
  3. Heat olive oil in skillet over medium heat.
  4. Cook chicken 6–7 minutes per side until golden and cooked through. Remove and set aside.
  5. In same skillet, add coconut oil and sauté onion for 3 minutes.
  6. Add garlic and ginger and cook 1 minute until fragrant.
  7. Stir in rice to coat with aromatics.
  8. Add coconut milk and water (or broth) and bring to a simmer.
  9. Cover and cook on low for 15–18 minutes until rice is tender.
  10. Remove from heat and rest 5 minutes, then fluff with fork.
  11. Slice chicken and serve over coconut rice.
  12. Garnish with herbs, toasted coconut, and lime wedges.

Notes

  • Use chicken thighs for extra juiciness and flavor.
  • Do not stir rice while simmering to keep it fluffy.
  • Full-fat coconut milk gives the creamiest texture.

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