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A flavorful plate of Coconut Chicken And Rice, showcasing a delicious and creamy chicken dish served over fluffy rice.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.