Description
Coconut Chicken with creamy coconut rice combines tender spiced chicken and rich dairy-free coconut flavor for a comforting yet elegant dinner.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon fresh lime juice
- 1 cup long-grain white rice or jasmine rice
- 1 1/2 cups full-fat coconut milk
- 1 1/2 cups water or chicken broth
- 1 tablespoon coconut oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- Fresh cilantro chopped
- Lime wedges
- Toasted shredded coconut
Instructions
- Season chicken with cumin coriander garlic powder onion powder paprika salt and pepper then drizzle with lime juice
- Heat olive oil in skillet and cook chicken 6 to 7 minutes per side until internal temperature reaches 165°F then remove and set aside
- In same skillet sauté onion in coconut oil for 3 minutes then add garlic and ginger and cook 1 minute
- Add rice and stir to coat then pour in coconut milk and water or broth and bring to simmer
- Reduce heat cover and cook 15 to 18 minutes until liquid absorbs and rice becomes tender
- Rest rice covered 5 minutes then fluff with fork
- Slice chicken and serve over coconut rice with garnish
Notes
- Use full-fat coconut milk for best texture
- Do not lift lid while rice cooks
- Substitute jasmine rice for extra fragrance
- Add red pepper flakes for spice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg