Quick & Creamy Coconut Chicken and Rice
This Coconut Chicken and Rice recipe is perfect for weeknight dinners, offering a comforting and satisfying meal that tastes like it took hours but comes together effortlessly.
Equipment
- large skillet or deep pot
- Measuring Cups
- Measuring spoons
- Knife
- Cutting board
- Whisk
- Airtight containers for storage
Ingredients
Chicken & Aromatics
- 4 boneless, skinless chicken breasts cut into bite-sized pieces if preferred
- 1 bunch fresh cilantro or parsley chopped, for garnish
- 1 teaspoon ground coriander
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon fresh ginger minced
- 1 lime cut into wedges, for serving
- 1 small onion thinly sliced
- 1 teaspoon onion powder
- 1 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
Sauce & Rice
- 1.5 cups canned coconut milk full-fat recommended
- 1.5 cups water or chicken broth
- 1 tablespoon fresh lime juice
- 1 cup long-grain white rice
- 0.5 teaspoon paprika
- 1 teaspoon salt
- to taste salt and pepper
- for garnish toasted coconut
Instructions
- First things first, prepare your rice according to the package directions. This usually involves rinsing it and simmering it with water until it's fluffy and cooked. While the rice is doing its thing, we'll work on the chicken.4 boneless, skinless chicken breasts
- Take your chicken breasts and give them a good sprinkle of salt, pepper, paprika, garlic powder, onion powder, and ground coriander. Make sure they're nicely coated.4 boneless, skinless chicken breasts
- Finely mince your garlic cloves and fresh ginger. Thinly slice your onion. These little flavor bombs are going to make our sauce incredible.4 boneless, skinless chicken breasts
- Grab a large skillet or a nice, deep pot and heat the coconut oil and olive oil over medium-high heat. You want it nice and hot so our chicken gets a beautiful sear.4 boneless, skinless chicken breasts
- Carefully add your seasoned chicken breasts to the hot skillet. Let them cook for about 3-4 minutes per side, until they're nicely browned. Don't worry if they're not cooked all the way through – we'll finish them in the sauce. Remove the chicken from the skillet and set it aside for a moment.4 boneless, skinless chicken breasts
- Toss your sliced onion into the same skillet. Cook them, stirring occasionally, for about 3-5 minutes, until they start to soften and become a little translucent.4 boneless, skinless chicken breasts
- Now, add your minced garlic and ginger to the skillet. Stir them around and cook for just 1 minute until they're fragrant. Be careful not to burn them!4 boneless, skinless chicken breasts
- Pour in the creamy coconut milk and your water or chicken broth. Add the ground cumin and stir everything together. Bring this lovely mixture to a gentle simmer.4 boneless, skinless chicken breasts
- Return the seared chicken breasts to the skillet, nestling them into the simmering sauce. Reduce the heat to low, pop a lid on the skillet, and let it simmer away for 15-20 minutes. This is when the chicken will finish cooking and become wonderfully tender. You want to make sure it's cooked through and no longer pink in the center.4 boneless, skinless chicken breasts
- Once the chicken is cooked, stir in the fresh lime juice and your chopped cilantro or parsley. This step adds such a lovely bright finish!4 boneless, skinless chicken breasts
- Spoon the fluffy rice onto plates or into bowls. Top with a succulent chicken breast and plenty of that delicious coconut sauce. Sprinkle with toasted coconut for a delightful crunch and serve with those lime wedges on the side for an extra squeeze of flavor.4 boneless, skinless chicken breasts
Notes
This recipe is versatile and can be adapted for vegetarian/vegan diets, to add spice, or to include more vegetables. Ensure chicken is cooked to an internal temperature of 165°F (74°C). If the sauce is too thin, simmer uncovered longer or use a cornstarch slurry.