BEST COCONUT CHICKEN AND RICE
This Coconut Chicken and Rice recipe features tender chicken in a creamy coconut sauce served over fluffy rice. It's a flavorful and satisfying meal that's easy to customize and perfect for a weeknight dinner or any occasion.
Equipment
- Large Skillet or Wok
- Medium saucepan
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Fork
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- ¼ cup chicken broth
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp ginger, grated
- ½ tsp red pepper flakes optional
- Salt to taste
- Pepper to taste
- 1 cup long-grain rice jasmine or basmati
- 2 cups water or chicken broth
- 1 tbsp coconut oil optional
- Fresh cilantro, chopped for garnish
- Lime wedges for garnish
- Toasted coconut flakes for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, water (or chicken broth), coconut oil (optional), and salt.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water has been absorbed.
- Remove from heat and let stand for 5 minutes, covered. Then, fluff with a fork.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute more, until fragrant.
- Pour in the coconut milk, chicken broth, lime juice, soy sauce, brown sugar, and red pepper flakes (if using). Stir to combine.
- Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Return the chicken to the skillet and stir to coat with the sauce.
- Season with salt and pepper to taste.
- Serve the Coconut Chicken over the rice.
- Garnish with fresh cilantro, lime wedges, and toasted coconut flakes (if desired).
Notes
For a spicier dish, add more red pepper flakes or a chopped jalapeño. You can also add other vegetables like broccoli, carrots, or spinach. To make it gluten-free, use tamari instead of soy sauce. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop. Use full-fat coconut milk for the creamiest sauce. Let the rice stand after cooking for fluffier results.