Coconut Chicken and Rice

This Coconut Chicken and Rice is a comforting, aromatic meal that brings a tropical flair to my dinner table. I love how the tender, spiced chicken pairs perfectly with fluffy coconut-infused rice for a meal that’s creamy, flavorful, and incredibly satisfying. It’s an easy one-pan-style dish that feels both refreshing and hearty, perfect for any night of the week.

Why You’ll Love This Recipe

I love this recipe because it’s wholesome, simple to make, and full of rich, exotic flavors. The chicken is perfectly seasoned with warm spices, while the coconut rice adds a creamy sweetness that ties everything together beautifully. It’s also versatile—I can use chicken breasts or thighs, and the rice cooks up fragrant and soft every time. The addition of lime and fresh herbs makes it feel light and vibrant, even with its comforting richness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by seasoning the chicken with cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. I drizzle it with olive oil and lime juice, rubbing the spices in to coat well.
2. I heat a large skillet or pan over medium-high heat and cook the chicken for 5–6 minutes per side, until golden and cooked through. Once done, I transfer it to a plate and cover to keep warm.
3. In the same pan, I melt the coconut oil and sauté the diced onion until it becomes soft and translucent.
4. I add the minced garlic and grated ginger (if using) and cook for about 30 seconds until fragrant.
5. I stir in the uncooked rice, coating it in the oil and aromatics for extra flavor.
6. I pour in the coconut milk and water (or chicken broth), add a pinch of salt, and stir everything together.
7. I bring it to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15–18 minutes, until the rice is tender and the liquid is absorbed.
8. Once the rice is cooked, I fluff it gently with a fork and taste for seasoning.
9. I slice the cooked chicken and arrange it over the coconut rice.
10. I finish with fresh cilantro or parsley, toasted coconut, and lime wedges for garnish before serving.

Servings and Timing

This recipe serves about 4 people. The total time is around 40 minutes — 10 minutes for prep and 30 minutes for cooking.

Variations

Sometimes I like to add a handful of spinach or peas to the rice for color and extra nutrition. For a spicier version, I sprinkle in some red pepper flakes or a spoonful of chili paste. If I want to make it more tropical, I stir in a few chunks of pineapple or mango before serving. When I crave a deeper flavor, I use chicken thighs, which stay especially juicy and tender.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop with a splash of coconut milk or broth to bring back the creamy texture. It can also be frozen for up to 2 months—when ready to eat, I thaw it overnight in the fridge and reheat slowly for the best results.

FAQs

Can I use brown rice instead of white rice?

Yes, I can, but I increase the cooking time to about 35–40 minutes and add a little more liquid.

Can I make this recipe dairy-free?

It already is! The coconut milk adds all the creaminess without any dairy.

What kind of coconut milk should I use?

I prefer full-fat canned coconut milk for the richest flavor and texture.

Can I bake the chicken instead of pan-searing it?

Yes, I can bake it at 400°F (200°C) for 20–25 minutes, then serve it over the coconut rice.

Can I make this dish ahead of time?

Definitely, I often make the rice and chicken ahead and store them separately to keep the textures perfect.

What can I serve with this dish?

I like serving it with a side of steamed vegetables or a fresh cucumber salad for balance.

Can I use leftover chicken?

Yes, I can use pre-cooked or rotisserie chicken—just warm it and serve over the rice.

How can I make it vegetarian?

I skip the chicken and add chickpeas or tofu seasoned with the same spices.

How do I make it extra flavorful?

I toast the rice in coconut oil longer before adding liquid, which brings out a nuttier aroma.

Can I use light coconut milk?

Yes, I can, but the rice will be a bit less creamy. I prefer full-fat for the best texture.

Conclusion

This Coconut Chicken and Rice is one of my favorite comfort meals that never fails to impress. The combination of creamy coconut rice, tender spiced chicken, and fresh herbs creates a dish that’s both nourishing and full of flavor. I love how it’s simple to make yet feels like something special every time I serve it. It’s the perfect recipe for when I want something cozy, aromatic, and satisfying all in one bowl.

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