Coconut Chicken & Rice
This Coconut Chicken & Rice dish features tender chicken cooked in creamy coconut milk served over fluffy jasmine rice, making it an easy and delightful meal for any occasion.
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.
Notes
To store leftovers, let the dish cool to room temperature, then place it in an airtight container and refrigerate for up to three days. Reheat until warmed through, adding a splash of coconut milk if necessary to keep it moist. For extra flavor, add vegetables like bell peppers during sautéing. For a thicker sauce, let the coconut milk simmer uncovered for a few more minutes.