Coconut Chicken and Rice

Why You’ll Love This Recipe

I love how Coconut Chicken and Rice brings together bold flavor and simple ingredients in a way that feels both comforting and exotic. The coconut milk gives the rice a creamy, slightly sweet base, while the spiced chicken adds savory depth. It’s also incredibly versatile—I can make it spicy, serve it with veggies, or keep it classic with a simple herb garnish. Best of all, it’s quick enough for busy nights but impressive enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

• 1½ cups canned full-fat coconut milk

• 1½ 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)

• Salt, to taste

For Garnish (Optional):

• Fresh cilantro or parsley, chopped

• Lime wedges

• Shredded coconut, toasted

Directions

Prepare the Chicken:

1. In a small bowl, I mix together the cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper.

2. I rub the spice blend evenly over the chicken and drizzle with lime juice.

3. I heat olive oil in a large skillet over medium heat. Once hot, I sear the chicken for about 6–7 minutes per side, or until fully cooked (internal temperature should reach 165°F). I remove it from the skillet and set it aside to rest.

Prepare the Coconut Rice:

4. In the same skillet, I add coconut oil and sauté the diced onion for 3–4 minutes until softened.

5. I stir in the garlic and ginger (if using) and cook for another minute until fragrant.

6. I add the rice and stir to coat it in the oil and aromatics.

7. I pour in the coconut milk and water (or broth), bring it to a simmer, then reduce the heat to low and cover with a tight-fitting lid.

8. I let it cook for about 15–18 minutes, or until the liquid is absorbed and the rice is tender. Then I remove it from heat and let it sit for 5 minutes before fluffing with a fork.

Assemble the Dish:

9. I slice the cooked chicken and serve it over the coconut rice.

10. I garnish with chopped herbs, lime wedges, and a sprinkle of toasted coconut for extra flavor and presentation.

Servings and Timing

This recipe makes 4 servings.

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Make it spicy: I add red pepper flakes or sliced chili for a kick.

• Pineapple rice twist: Stir in chopped pineapple for a sweet-savory combo.

• Thai-inspired version: I add Thai basil and a dash of fish sauce to the rice.

• Vegetarian swap: I substitute tofu or tempeh for chicken and use vegetable broth.

• Herb overload: I finish with basil, mint, or green onion for a fresh, aromatic twist.

Storage/Reheating

• Storage: I store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: This dish freezes well—I portion it into individual containers and freeze for up to 3 months. I thaw overnight and reheat on the stovetop or in the microwave.

• Reheating: I warm it in a covered skillet over low heat, adding a splash of water or broth to keep it moist.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve made this with thighs and they’re even juicier and more flavorful. Just adjust cook time slightly if they’re thicker.

Can I use light coconut milk?

You can, but I find that full-fat gives a creamier texture and richer flavor that really makes this dish stand out.

Can I prep this dish ahead of time?

Yes! I often make the rice and chicken in advance and reheat them together just before serving.

Is this dish gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just be sure to check your chicken broth and spices to confirm.

What can I serve with this dish?

I like pairing it with a simple cucumber salad, steamed vegetables, or roasted bell peppers for color and crunch.

Conclusion

Coconut Chicken and Rice is one of those dishes that always delivers—comforting, flavorful, and full of tropical warmth. With juicy, spice-rubbed chicken and creamy coconut rice, every bite is packed with rich, layered taste that feels both homey and exotic. Whether I’m cooking for a date night, a family dinner, or just treating myself, this dish is a go-to favorite I never get tired of.

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