Coconut Chicken and Rice
Coconut Chicken and Rice is a delightful dish that transports you to tropical shores with every bite. Featuring tender chicken thighs simmered in rich coconut milk, paired with fluffy rice, this recipe is both comforting and easy to prepare. Perfect for busy weeknights or special occasions, it will quickly become a family favorite. Enjoy the vibrant flavors and aromatic herbs that make this dish a true culinary escape.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Tropical
Ingredients
Scale
- 3–4 boneless, skinless chicken thighs (1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup long-grain rice
- 1-inch piece fresh ginger, grated
- 3 garlic cloves, minced
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
Instructions
- Trim excess fat from chicken thighs and season with salt and pepper. Heat oil in a pan over medium heat and brown chicken on both sides for about 5 minutes.
- Remove chicken from the pan; add minced garlic and grated ginger, sautéing until fragrant.
- Stir in coconut milk, soy sauce, and lime juice, scraping up browned bits from the pan.
- Return chicken to the pan, cover, and simmer on low heat for 20 minutes or until cooked through.
- Cook rice according to package instructions (generally 2 cups water per cup of rice).
- Serve rice topped with chicken and sauce.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 485
- Sugar: 3g
- Sodium: 455mg
- Fat: 28g
- Saturated Fat: 23g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Keywords: For added crunch, toss in bell peppers or snap peas during cooking. Substitute jasmine rice with basmati or brown rice for a different twist; adjust cooking times accordingly.