Why Make This Recipe
Coconut Chicken & Rice is a delightful dish that combines tender chicken with the rich flavor of coconut milk and the comforting texture of jasmine rice. It’s not only easy to prepare but also a crowd-pleaser that brings tropical vibes to your dinner table. This recipe is perfect for busy weeknights or when you’re looking to impress guests with minimal effort.
How to Make Coconut Chicken & Rice
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions
- Heat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and grated ginger, cooking for another minute.
- Season the chicken breasts with salt and pepper, then add to the pan. Cook until browned on both sides.
- Pour in the coconut milk and bring to a simmer. Cover and cook for about 20 minutes, or until the chicken is fully cooked.
- In a separate pot, prepare jasmine rice according to package instructions.
- Serve the coconut chicken over a bed of rice, garnished with chopped cilantro.
How to Serve Coconut Chicken & Rice
Serve Coconut Chicken & Rice hot, with the chicken placed generously over the fluffy jasmine rice. Sprinkle with chopped cilantro for added flavor and a fresh touch. This dish pairs well with a side of steamed vegetables or a simple green salad.
How to Store Coconut Chicken & Rice
To store any leftovers, let the dish cool to room temperature. Then, place it in an airtight container and refrigerate for up to three days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of coconut milk if needed to keep it moist.
Tips to Make Coconut Chicken & Rice
- Make sure the chicken is fully cooked by checking that the internal temperature reaches 165°F (75°C).
- For extra flavor, you can add vegetables like bell peppers or snap peas when sautéing the onion.
- If you want a thicker sauce, let the coconut milk simmer uncovered for a few more minutes.
Variation
For a spiced twist, add 1 teaspoon of curry powder or turmeric to the pan along with the garlic and ginger. This will give the dish an aromatic flavor and a beautiful golden color.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this recipe. They will add more flavor and stay juicy.
Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and simply reheat when you’re ready to eat.
Is there a dairy-free option for this recipe?
Yes, this recipe is naturally dairy-free as it uses coconut milk instead of regular milk or cream.
Coconut Chicken & Rice
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 tablespoon olive oil
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
Cooking
- Heat olive oil in a pan over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Season the chicken breasts with salt and pepper, then add to the pan. Cook until browned on both sides.
- Pour in the coconut milk and bring to a simmer. Cover and cook for about 20 minutes, or until the chicken is fully cooked.
- In a separate pot, prepare jasmine rice according to package instructions.
- Serve the coconut chicken over a bed of rice, garnished with chopped cilantro.