Description
Creamy coconut chicken and rice made with warm spices, fragrant coconut rice, and juicy pan-seared chicken for a rich and comforting meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 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 black pepper to taste
- 1 tbsp fresh lime juice
- 1 cup long-grain white rice
- 1 1/2 cups coconut milk
- 1 1/2 cups water or chicken broth
- 1 tbsp coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- Salt to taste
- Fresh cilantro or parsley (for garnish)
- Lime wedges (for serving)
- Toasted shredded coconut (optional)
Instructions
- Mix cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub onto chicken and add lime juice.
- Heat olive oil in a skillet and cook chicken 6–7 minutes per side until fully cooked. Remove and set aside.
- In same pan, heat coconut oil and sauté onion until soft.
- Add garlic and ginger and cook until fragrant.
- Stir in rice and toast lightly for 1–2 minutes.
- Pour in coconut milk and water or broth, then bring to a simmer.
- Cover and cook on low for 15–18 minutes until rice is tender.
- Let rest 5 minutes, then fluff with a fork.
- Slice chicken and serve over rice.
- Garnish with herbs, lime, and toasted coconut.
Notes
- Use chicken thighs for extra juiciness.
- Don’t skip resting the rice for best texture.
- Add chili flakes for a spicy version.