There’s something magical about the combination of coconut and chicken that never fails to warm the heart and bring back fond memories. I remember the first time I tried Coconut Chicken & Rice; the creamy coconut sauce wrapped around tender chicken filled my kitchen with a rich aroma. We gathered around the table, laughter mingling with the flavors, creating a comforting atmosphere that made us feel right at home. This dish means so much because it’s not just about what’s on the plate; it’s about togetherness and sharing love through food. What makes this recipe special is its simplicity and the way it effortlessly brings joy, making any weeknight feel like a celebration.
why make this recipe
Coconut Chicken & Rice is perfect for those busy evenings when you want something comforting yet delicious. It requires minimal prep time and uses easy-to-find ingredients. Plus, the rich flavors of coconut and ginger create a lovely taste that brings excitement to your meal. Whether you’re cooking for family or friends, this dish is sure to please everyone. It’s a fulfilling meal that balances nutrition and taste, making it a standout choice for any dinner.
how to make Coconut Chicken & Rice
Ingredients:
- 2 chicken breasts
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides.
- Pour in the coconut milk and soy sauce. Bring to a simmer, cover, and cook for 15-20 minutes until the chicken is cooked through.
- Meanwhile, prepare jasmine rice according to package instructions.
- Serve the chicken over the rice, drizzling the sauce on top. Garnish with fresh cilantro.
how to serve Coconut Chicken & Rice
Serve Coconut Chicken & Rice warm, with a generous drizzle of the coconut sauce over the chicken and rice. You can add extra fresh cilantro on top for a burst of color and flavor. It pairs well with a simple side salad or steamed vegetables to complete the meal.
how to store Coconut Chicken & Rice
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the chicken and sauce together in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Coconut Chicken & Rice
- For extra flavor, marinate the chicken in some coconut milk and soy sauce for an hour before cooking.
- If you like it spicy, add some red pepper flakes or sliced jalapeños to the skillet when cooking the onions.
- Feel free to adjust the amount of coconut milk based on how creamy you like the sauce.
variation
You can easily make this dish vegetarian by substituting the chicken with firm tofu or chickpeas. Replace the chicken broth in the rice with vegetable broth for added flavor.
FAQs
Can I use brown rice instead of jasmine rice?
Yes, you can use brown rice, but keep in mind it will require a longer cooking time and more liquid.
Is there a dairy-free version of this recipe?
Yes! Coconut milk is dairy-free, so this recipe is naturally dairy-free as it stands.
Can I make this in advance?
Absolutely! You can make it ahead of time, store it in the fridge, and reheat it when you’re ready to serve.
Coconut Chicken & Rice
Ingredients
Main Ingredients
- 2 pieces chicken breasts
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Fresh cilantro
Method
Preparation
- Heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides.
- Pour in the coconut milk and soy sauce. Bring to a simmer, cover, and cook for 15-20 minutes until the chicken is cooked through.
- Meanwhile, prepare jasmine rice according to package instructions.
- Serve the chicken over the rice, drizzling the sauce on top. Garnish with fresh cilantro.