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Coconut Chicken and Rice

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Tender chicken and fluffy rice simmered in creamy coconut milk with fragrant spices—an easy, tropical-inspired dinner that’s both comforting and flavorful.

Ingredients

For the Chicken

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

½ tsp paprika

Salt and pepper, to taste

1 tbsp fresh lime juice

For the Coconut Rice

1 cup long-grain white rice

1 ½ cups coconut milk (canned, full-fat)

1 ½ cups water or chicken broth

1 tbsp coconut oil (or olive oil)

1 small onion, diced

2 cloves garlic, minced

1 tsp grated fresh ginger (optional)

Salt, to taste

For Garnish (Optional)

Fresh cilantro or parsley, chopped

Lime wedges

Toasted shredded coconut

Instructions

Prepare the Chicken:

In a small bowl, mix cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub evenly over chicken.

Drizzle with lime juice.

Heat olive oil in a large skillet over medium heat. Cook chicken 6–7 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove and set aside.

Cook the Coconut Rice:

In the same skillet, melt coconut oil. Sauté diced onion for 3 minutes until softened. Add garlic and ginger, cooking 1 minute more.

Stir in rice, coating with aromatics. Add coconut milk and water (or broth). Bring to a simmer.

Cover, reduce heat to low, and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and rest 5 minutes before fluffing with a fork.

Assemble & Serve:

Slice chicken and plate over fluffy coconut rice.

Garnish with cilantro, lime wedges, and toasted coconut if desired.

Notes

Swap chicken thighs for extra juiciness.

Use light coconut milk for a lighter dish.

Add bell peppers, peas, or zucchini for extra veggies.

Adjust spice with red pepper flakes or sliced chilies.

Rice variations: try jasmine or basmati rice for fragrance.

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