Coconut Chicken and Rice
A comforting one-pan meal featuring tender chicken, fragrant jasmine rice, and creamy coconut milk, perfect for busy weeknights or cozy gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Tropical
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp coconut oil
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 cups jasmine rice, rinsed and drained
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 13.5 oz full-fat coconut milk
- 2 cups chicken broth
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Season the chicken by tossing the cubed chicken with paprika, salt, and pepper.
- Sauté the chicken in coconut oil until lightly browned on all sides.
- Remove the chicken and cook minced garlic and ginger until fragrant.
- Toast the rinsed jasmine rice in the skillet for 1-2 minutes.
- Combine the coconut milk and chicken broth, stirring to mix.
- Return the seared chicken to the skillet, cover, and cook until the rice absorbs all the liquid.
- Rest the dish covered for 10 minutes.
- Fluff the rice with a fork, stir in lime juice and cilantro, and serve.
Notes
Make sure to rinse jasmine rice thoroughly for fluffy results. Feel free to add veggies or change the protein to chickpeas or tofu for a vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 1g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg