Coconut Chicken & Rice

ByCole Matthews
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why make this recipe

Coconut Chicken & Rice is a comforting dish that brings tropical flavors to your table. It is simple to make and combines tender chicken, fragrant jasmine rice, and rich coconut milk, creating a delightful meal. This recipe is perfect for weeknight dinners or when you want to impress guests without spending too much time in the kitchen.

how to make Coconut Chicken & Rice

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 1 cup jasmine rice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • Chopped cilantro for garnish
  • Lime wedges for serving

Directions:

  1. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until golden brown, about 5-7 minutes per side.
  2. Remove chicken from the skillet and set aside. In the same skillet, add minced garlic and grated ginger, sauté for 1 minute.
  3. Add coconut milk and bring to a simmer. Return the chicken to the skillet and simmer until cooked through, about 10 minutes.
  4. Meanwhile, cook jasmine rice according to package instructions.
  5. Serve the chicken over a bed of rice, drizzled with coconut sauce, and garnish with cilantro and lime wedges.

how to serve Coconut Chicken & Rice

Serve Coconut Chicken & Rice hot, with the chicken placed on top of the fluffy jasmine rice. Drizzle plenty of coconut sauce over everything and finish with fresh chopped cilantro and a few lime wedges on the side. This dish can be enjoyed by itself or paired with a simple green salad for a balanced meal.

how to store Coconut Chicken & Rice

To store leftovers, let the Coconut Chicken & Rice cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. When you’re ready to eat, reheat it in the microwave or on the stovetop until heated through.

tips to make Coconut Chicken & Rice

  • For extra flavor, marinate the chicken in coconut milk and spices for an hour before cooking.
  • Adjust the amount of ginger and garlic to suit your taste.
  • If you want some heat, add chopped red chili or red pepper flakes to the coconut sauce.
  • Use fresh lime juice to enhance the flavors just before serving.

variation

You can easily customize this recipe. For a vegetarian version, swap the chicken with chickpeas or tofu. Add more vegetables like bell peppers, carrots, or spinach into the coconut sauce for added nutrition.

FAQs

  1. Can I use brown rice instead of jasmine rice?
    Yes, but note that brown rice will take longer to cook. Check the package instructions for cooking time.

  2. Is it necessary to use coconut milk?
    Coconut milk adds a creamy texture and flavor, but you can use chicken broth as a lighter alternative.

  3. Can I freeze Coconut Chicken & Rice?
    Yes, it can be frozen. Store it in an airtight container and enjoy it within 2 months for the best quality. Reheat thoroughly before serving.

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Coconut Chicken & Rice

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Paleo
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Description

A comforting dish that combines tender chicken, fragrant jasmine rice, and rich coconut milk for a delightful meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 1 cup jasmine rice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon ginger, grated
  • Salt and pepper to taste
  • Chopped cilantro for garnish
  • Lime wedges for serving

Instructions

  1. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until golden brown, about 5-7 minutes per side.
  2. Remove chicken from the skillet and set aside. In the same skillet, add minced garlic and grated ginger, sauté for 1 minute.
  3. Add coconut milk and bring to a simmer. Return the chicken to the skillet and simmer until cooked through, about 10 minutes.
  4. Meanwhile, cook jasmine rice according to package instructions.
  5. Serve the chicken over a bed of rice, drizzled with coconut sauce, and garnish with cilantro and lime wedges.

Notes

For extra flavor, marinate the chicken in coconut milk and spices for an hour before cooking. Adjust the amount of ginger and garlic to suit your taste.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Pacific Island

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 27g
  • Cholesterol: 70mg

Keywords: Coconut Chicken, Rice, Tropical, Dinner

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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