Coconut Chicken & Rice
This comforting Coconut Chicken & Rice recipe combines tender chicken, creamy coconut, and fluffy jasmine rice to create a warm and inviting meal that pleases both kids and adults.
Ingredients
Main ingredients
- 2 breasts chicken breasts (Choose boneless, skinless breasts about 6-8 oz each for even cooking. Pound lightly if one is much thicker.)
- 1 cup jasmine rice (Rinse the rice until the water runs clear to remove excess starch.)
- 1 cup coconut milk (Use full-fat coconut milk for the creamiest sauce.)
- 1 cup chicken broth (Low-sodium broth gives you control over seasoning.)
- 1 small onion, diced (Use yellow or sweet onion for a mellow base.)
- 2 cloves garlic, minced (Fresh garlic gives the best aroma.)
- 1 tablespoon olive oil (Use a neutral oil for a cleaner coconut flavor.)
- to taste Salt and pepper (Season in stages for balanced flavors.)
- for garnish Fresh cilantro (Add just before serving for brightness.)
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and minced garlic, sautéing until soft.
- Season chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown on both sides, about 5 minutes per side.
- Pour in coconut milk and chicken broth. Bring to a simmer.
- Reduce heat to low, cover, and let cook for 15-20 minutes, or until the chicken is cooked through.
- Meanwhile, rinse jasmine rice and cook according to package instructions.
- Serve the chicken over fluffy rice, garnished with fresh cilantro.
Notes
For a spicy kick, stir in red pepper flakes or sriracha to the sauce. For a low-carb option, serve over cauliflower rice or steamed zucchini.