Description
A creamy, tropical‑flavored one‑pan dish combining seasoned chicken with coconut milk–cooked rice and aromatic spices.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice
- 1 cup long‑grain white rice
- 1½ cups coconut milk (full‑fat recommended)
- 1½ cups water or chicken broth
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (for serving)
- Shredded coconut, toasted (optional garnish)
Instructions
- In a small bowl, combine cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper. Rub the spice mixture evenly onto both sides of the chicken. Drizzle with lime juice.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook about 6–7 minutes per side until golden and cooked through (165 °F internal). Remove chicken and set aside.
- In the same skillet, add coconut oil, then sauté the diced onion until softened (≈ 3 minutes). Add garlic and ginger (if using), cooking another minute until fragrant.
- Add the rice to the skillet and stir to coat with the aromatics. Pour in coconut milk and water (or broth), stir, and bring to a simmer.
- Once simmering, reduce heat to low, cover with a tight lid, and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes.
- Fluff the rice with a fork. Slice the cooked chicken, place over the rice, then garnish with cilantro, toasted coconut, and lime wedges. Serve immediately.
Notes
- You may substitute chicken thighs for juicier results.
- Use light coconut milk if desired, though dish will be less rich.
- Add chili flakes or sliced chili for extra heat.
- You can swap white rice for jasmine or basmati rice for more fragrance.
- Leftovers can be stored in the fridge up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: ≈ 400‑450 kcal
- Fat: ≈ 15 g
- Carbohydrates: ≈ 50 g
- Protein: ≈ 30 g
