COCONUT CHICKEN AND RICE AMAZING

Picture this: tender, juicy chicken simmered in a luscious coconut milk sauce, infused with aromatic spices and served over a bed of fluffy rice. This Coconut Chicken And Rice is more than just a meal; it’s a flavor vacation right in your kitchen. Get ready to discover how incredibly simple it is to create this restaurant-quality dish at home – you’re going to absolutely nail it!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 1/4 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste

For the Rice:

• 1.5 cups long-grain rice
• 3 cups water
• 1/2 tsp salt

Garnish (Optional):

• Fresh cilantro, chopped
• Toasted coconut flakes
• Lime wedges

Let’s Get Cooking: Step-by-Step Instructions

Prepare the Rice:

1. Rinse the rice in a fine-mesh sieve until the water runs clear. This removes excess starch and helps prevent stickiness.
2. In a medium saucepan, combine the rinsed rice, water, and salt.
3. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
4. Remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork before serving.

Cook the Chicken:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Season the chicken pieces with salt and pepper.
3. Add the chicken to the skillet and cook until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside.
4. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
5. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
6. Add the sliced red bell pepper and cook for 3-4 minutes, until slightly softened.
7. Pour in the coconut milk, chicken broth, soy sauce, brown sugar, lime juice, curry powder, turmeric powder, and red pepper flakes (if using). Stir to combine.
8. Bring the sauce to a simmer, then return the chicken to the skillet.
9. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
10. Taste and adjust seasonings as needed. Add more soy sauce for saltiness, brown sugar for sweetness, lime juice for tanginess, or red pepper flakes for heat.

Assemble and Serve:

1. Spoon the cooked rice into bowls.
2. Top with the coconut chicken and sauce.
3. Garnish with fresh cilantro, toasted coconut flakes, and lime wedges, if desired.
4. Serve immediately and enjoy!

Pro Tips for Coconut Chicken And Rice Perfection

• Use Full-Fat Coconut Milk: Trust me on this one! Full-fat coconut milk provides the richest flavor and creamiest texture. Light coconut milk will work in a pinch, but the results won’t be quite as decadent.
• Don’t Skip the Aromatics: The combination of onion, garlic, and ginger is essential for building a flavorful base for the sauce. Don’t rush this step!
• Adjust the Heat: If you’re sensitive to spice, omit the red pepper flakes or use just a pinch. If you like it hot, feel free to add more! A chopped chili pepper would also be great.
• Marinate the Chicken (Optional): For even more flavor, marinate the chicken in a mixture of soy sauce, ginger, garlic, and a splash of lime juice for at least 30 minutes before cooking.
• Make it Vegetarian: Swap the chicken for chickpeas or tofu for a delicious vegetarian version.

Variations to Make It Your Own

One of the best things about this Coconut Chicken And Rice recipe is how easily you can customize it to your liking. Here are a few ideas to get you started:

• Add Vegetables: Toss in some broccoli florets, snap peas, or spinach during the last few minutes of cooking for a boost of nutrients.
• Make it a Curry: Add 1-2 tablespoons of your favorite curry paste to the sauce for a richer, more complex flavor.
• Use Different Protein: Try using shrimp or fish instead of chicken. Adjust the cooking time accordingly.
• Sweeten it Up: Add some pineapple chunks or mango slices for a tropical twist.
• Spice it Up: Incorporate Thai chilies or a dash of sriracha for an extra kick.

What to Serve with Your Coconut Chicken And Rice

While this Coconut Chicken And Rice is a complete meal on its own, here are a few side dishes that would complement it perfectly:

• Steamed Broccoli: A simple and healthy side that adds a pop of color.
• Asian Slaw: A crunchy and refreshing slaw with a tangy dressing.
• Spring Rolls: Crispy spring rolls filled with vegetables and dipping sauce.
• Cucumber Salad: A light and refreshing cucumber salad with a vinegar-based dressing.

Storing and Reheating Tips

Got leftovers? Lucky you! Coconut Chicken And Rice stores well in the refrigerator for up to 3-4 days. Here’s how to store and reheat it:

• Storage: Let the chicken and rice cool completely before transferring them to airtight containers. Store them separately to prevent the rice from becoming soggy.
• Reheating: Reheat the chicken in a skillet over medium heat or in the microwave. Add a splash of chicken broth or coconut milk to prevent it from drying out. Reheat the rice separately in the microwave or in a saucepan with a little water.

Why I Love This Coconut Chicken And Rice Recipe

Okay, let me tell you why this recipe is a staple in my kitchen. First off, it’s incredibly easy to make. Even on the busiest weeknights, I can whip up a batch of this Coconut Chicken And Rice in under an hour. Second, it’s packed with flavor. The combination of coconut milk, spices, and lime juice creates a symphony of tastes that will leave you wanting more. And finally, it’s a crowd-pleaser. Everyone I’ve ever made this for has absolutely loved it. Plus, it’s a great option when I’m not feeling Butter Chicken Recipe or even the Chicken And Rice Ultimate.

Speaking of easy dinners, if you are looking for something equally quick and delicious, you should check out Sticky Chicken Rice Bowls. For a different twist on chicken and rice, the Creamy Smothered Chicken And Rice Ultimate is a comfort food dream! And if you love Butter Chicken, but need an even easier option, you can’t go wrong with Crockpot Butter Chicken. Also, if you enjoy creamy chicken recipes, you may also like the Creamy Chicken Rice.

Give It a Try and Let Me Know What You Think!

So, there you have it – my go-to recipe for Coconut Chicken And Rice. I hope you give it a try and let me know what you think! Don’t be afraid to experiment with different flavors and ingredients to make it your own. Happy cooking!

Coconut Chicken and Rice

This Coconut Chicken and Rice recipe features tender chicken simmered in a creamy, flavorful coconut milk sauce, perfectly paired with fluffy rice. It’s an easy and delicious way to bring a taste of the tropics to your dinner table, ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southeast Asian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1/2 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 1/4 tsp red pepper flakes optional
• Salt to taste
• Pepper to taste
• 1.5 cups long-grain rice
• 3 cups water
• 1/2 tsp salt
• Fresh cilantro, chopped optional garnish
• Toasted coconut flakes optional garnish
• Lime wedges optional garnish

Equipment

• Large skillet or Dutch oven
• Medium saucepan
• Fine-mesh sieve
• Cutting board
• Knife
• Grater
• Measuring cups and spoons
• Spatula or spoon
• Fork

Method

 

1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. In a medium saucepan, combine the rinsed rice, water, and salt.
3. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender.
4. Remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork before serving.
5. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
6. Season the chicken pieces with salt and pepper.
7. Add the chicken to the skillet and cook until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside.
8. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
9. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
10. Add the sliced red bell pepper and cook for 3-4 minutes, until slightly softened.
11. Pour in the coconut milk, chicken broth, soy sauce, brown sugar, lime juice, curry powder, turmeric powder, and red pepper flakes (if using). Stir to combine.
12. Bring the sauce to a simmer, then return the chicken to the skillet.
13. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
14. Taste and adjust seasonings as needed. Add more soy sauce for saltiness, brown sugar for sweetness, lime juice for tanginess, or red pepper flakes for heat.
15. Spoon the cooked rice into bowls.
16. Top with the coconut chicken and sauce.
17. Garnish with fresh cilantro, toasted coconut flakes, and lime wedges, if desired.
18. Serve immediately and enjoy!

Notes

For the best flavor, use full-fat coconut milk. Adjust the heat by adding or omitting red pepper flakes. Marinate the chicken for at least 30 minutes for extra flavor. This dish stores well in the refrigerator for up to 3-4 days; store chicken and rice separately to prevent sogginess. To reheat, add a splash of chicken broth or coconut milk to the chicken and a little water to the rice. For variations, add vegetables like broccoli, snap peas, or spinach, or use shrimp or tofu instead of chicken.