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Coconut Chicken and Rice Recipe: Tropical Comfort in One Pan

A flavorful and creamy dish combining spiced chicken with coconut-infused rice, garnished with fresh herbs and lime for a tropical-inspired meal.

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)
  • 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)
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lime wedges (for garnish)
  • Shredded coconut, toasted (for garnish)

Instructions

  1. In a small bowl, combine cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub the spice mixture evenly onto both sides of the chicken breasts. Drizzle with fresh lime juice.
  2. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook 6-7 minutes per side, or until golden brown and fully cooked (165°F internal temperature). Remove and set aside.
  3. In the same skillet, add coconut oil over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and grated ginger (if using), cooking for 1 more minute until fragrant.
  4. Add the rice to the skillet and stir to coat with aromatics. Pour in coconut milk and water (or broth). Stir and bring to a simmer.
  5. Once simmering, reduce heat to low, cover with a tight lid, and cook for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  6. Fluff the coconut rice and divide among plates. Slice chicken and place on top of rice.
  7. Garnish with chopped cilantro or parsley, toasted shredded coconut, and lime wedges. Serve immediately.

Notes

  • Chicken thighs can be used instead of breasts for a juicier option.
  • For extra flavor, substitute water with chicken broth.
  • To make it vegetarian, serve the coconut rice with roasted vegetables instead of chicken.
  • Add chili flakes or sliced fresh chili if you prefer a spicy kick.

Find it online: https://fiteatshub.com/coconut-chicken-and-rice-recipe-tropical-comfort-in-one-pan/