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Coconut Chicken and Rice – A Creamy, Comforting Weeknight Favorite

Coconut Chicken and Rice dinner plate
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Coconut Chicken and Rice is a flavorful and comforting dish featuring tender, spiced chicken paired with creamy coconut rice. Infused with aromatic herbs and finished with fresh lime, this one-pan meal is both satisfying and easy to make any night of the week.

Ingredients

Scale

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
  • 1 ½ cups coconut milk (canned, full-fat for richness)
  • 1 ½ cups water or chicken broth (for added flavor)
  • 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

Instructions

1. In a small bowl, combine cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub the spice mixture evenly onto both sides of the chicken breasts. Drizzle with fresh lime juice.

2. Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 6–7 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.

3. In the same skillet, add the coconut oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and grated ginger (if using) and sauté for an additional 1 minute until fragrant.

4. Add the rice to the skillet and stir to coat with the oil and aromatics. Pour in the coconut milk and water (or broth). Stir and bring to a simmer.

5. Once simmering, reduce the heat to low and cover the skillet with a tight-fitting lid. Let the rice cook for about 15–18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.

6. Fluff the coconut rice with a fork and divide it onto four plates. Slice the cooked chicken and place it on top of the rice.

7. Garnish with freshly chopped cilantro or parsley, a sprinkle of toasted shredded coconut, and a wedge of lime. Serve immediately and enjoy!

Notes

For extra richness, use full-fat coconut milk and chicken thighs. To reheat leftovers, add a splash of water or coconut milk to maintain the creamy texture. This dish pairs beautifully with a side of steamed greens or a cucumber salad.

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