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To make Coconut Chicken and Rice, you need simple, fresh ingredients. Here’s what you will need: - 2 cups jasmine rice - 1 can (13.5 oz) coconut milk - 1 cup chicken stock - 4 boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon curry powder - 1 teaspoon turmeric - Salt and pepper to taste - 1 cup peas (fresh or frozen) - ¼ cup fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Each ingredient plays a key role in flavor. Jasmine rice gives a nice aroma and texture. Coconut milk adds creaminess and a tropical touch. Chicken stock boosts the flavor of the rice. Chicken thighs provide juicy meat, while spices like curry powder and turmeric bring warmth and color. Fresh herbs like cilantro brighten the dish. Salt and pepper enhance all these flavors. You can find most of these ingredients at your local grocery store. If you can’t find something, don’t worry! Many ingredients can be swapped for others. For instance, brown rice works too, but it may need more cooking time. Gathering these ingredients is the first step in making this comforting meal. {{ingredient_image_1}} - Rinsing the Jasmine Rice: Start by rinsing 2 cups of jasmine rice. Place it in a sieve and run it under cold water. Keep rinsing until the water runs clear. This step helps remove extra starch and makes the rice fluffy. - Cooking with Coconut Milk and Chicken Stock: In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, 1 cup of chicken stock, and a pinch of salt. Bring this mix to a boil over medium-high heat. As soon as it boils, reduce the heat to low and cover the saucepan. Let it simmer for 15-18 minutes, or until the rice is tender and absorbs all the liquid. - Letting the Rice Rest: Once the rice is cooked, remove it from heat. Let it sit covered for another 5 minutes. This resting time helps the rice finish cooking and become even fluffier. - Sautéing Onions, Garlic, and Ginger: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium onion, finely chopped, along with 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Sauté these ingredients until the onion turns translucent, which takes about 4-5 minutes. - Adding Spices and Seasoning the Chicken: Stir in 1 tablespoon of curry powder and 1 teaspoon of turmeric. Cook this mixture for an additional minute. Next, season 4 boneless, skinless chicken thighs with salt and pepper. Add them to the skillet and cook for around 6-7 minutes on each side until they are golden brown and fully cooked. - Cooking the Chicken Thighs: Make sure the chicken is cooked through. You can cut into one piece to check if it’s no longer pink inside. - Adding Peas to the Chicken: Once the chicken is done, add 1 cup of peas, either fresh or frozen, to the skillet. Stir everything together and cook for another 2-3 minutes until the peas warm up. - Fluffing the Coconut Rice: Grab a fork and fluff the coconut rice gently. This adds air and makes it light and fluffy. - Plating and Garnishing: Serve the fluffy rice on plates or in bowls. Top it with the chicken and pea mixture. For a fresh touch, garnish with ¼ cup of chopped cilantro. Add lime wedges on the side to squeeze over the dish. This adds a nice, zesty flavor that brightens everything up! To get fluffy rice, start by rinsing the jasmine rice. Rinse it until the water runs clear. This step removes the extra starch, which helps the rice stay light. Use a pot with a tight lid. This keeps the steam in while the rice cooks. When cooking, bring the rice mixture to a boil. Then, lower the heat and cover the pot. Let it simmer for about 15-18 minutes. After cooking, let it sit for 5 minutes before fluffing. This resting time is key for perfect rice. Seasoning the chicken right makes all the difference. Start by using salt and pepper generously. This brings out the chicken's natural flavor. After adding the chicken to the skillet, cook it until golden brown. This caramelization adds a depth of flavor. Don’t forget the spices! Adding curry powder and turmeric enhances the taste. Cook them with onions and garlic for a minute before adding the chicken. This step infuses the chicken with rich flavors. Some ingredients can be swapped out easily. If you don’t have jasmine rice, use basmati rice instead. It has a similar texture. For coconut milk, try almond milk for a lighter option. Chicken stock can be replaced with vegetable broth for a vegetarian twist. If you want less meat, use chicken breasts or tofu. Fresh peas can be switched with frozen peas for convenience. Just adjust cooking times as needed for the best results. Pro Tips Proper Rice Rinsing: Rinsing the rice until the water runs clear removes excess starch, which prevents the rice from becoming gummy and helps achieve a perfect fluffy texture. Coconut Milk Choice: Choose full-fat coconut milk for a richer flavor and creamier texture. Light coconut milk can be used, but the dish may be less decadent. Seasoning the Chicken: Season the chicken thighs generously with salt and pepper before cooking to enhance the overall flavor of the dish. Serving Suggestions: Serve with lime wedges on the side; the acidity of the lime adds a bright flavor that complements the richness of the coconut and spices. {{image_2}} You can turn this dish into a Thai coconut chicken curry. Just add some red curry paste when you sauté the onions, garlic, and ginger. This will give your dish a nice kick. To enhance the flavors, add bell peppers and bamboo shoots. They will add color and crunch. Finish with fresh basil or cilantro. Serve it over rice for a comforting meal. For a Caribbean twist, use spices like allspice and thyme. When cooking the chicken, add these spices along with a splash of lime juice. You can mix in black beans or chopped pineapple to the rice. This adds a sweet and savory flavor. Garnish with fresh scallions and enjoy the vibrant taste of the islands. If you want a vegetarian option, skip the chicken. Use canned black beans for protein instead. Add them when you mix in the peas. You can also toss in chopped bell peppers or corn for more color. This meal is still creamy and filling, thanks to the coconut milk. It’s a great way to enjoy the flavors without meat. To keep your Coconut Chicken and Rice fresh, store leftovers in an airtight container. Make sure it cools down first. Place it in the fridge within two hours of cooking. It can stay good for 3 to 4 days. If you want to keep it longer, consider freezing it. Reheat your leftovers gently to keep them tasty. You can use a microwave or stovetop. If using a microwave, place the food in a bowl and cover it. Heat it for 1 to 2 minutes, stirring halfway. On the stovetop, add a splash of water to a pan. Heat on low until warm. If you freeze Coconut Chicken and Rice, use a freezer-safe container. This dish can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for the best taste. Yes, you can use brown rice. Brown rice adds more fiber and nutrients. However, it takes longer to cook. Adjust the cooking time to about 40-45 minutes. You will need more liquid as well, so add an extra half cup of chicken stock. To make this dish dairy-free, simply use coconut milk. This recipe already includes coconut milk, which is dairy-free. Just ensure your chicken stock is also dairy-free. You can use chicken breast, shrimp, or tofu. Chicken breast cooks faster than thighs. Shrimp will cook in just a few minutes. Tofu is a great option for a vegetarian dish. This recipe is mild. The curry powder adds flavor, not heat. If you like spice, add red pepper flakes or fresh chili. Adjust to your taste for more kick. Yes, you can prepare this dish ahead. Cook the rice and chicken, then store them in the fridge. Heat it before serving. The flavors will blend well when reheated. This blog post explored a delightful Coconut Chicken and Rice recipe. I shared the key ingredients, clear steps, and helpful tips. You learned how to cook fluffy rice and perfectly seasoned chicken. Plus, I offered variations and storage tips. In closing, this dish brings comfort and flavor to any meal. Dive in and enjoy creating this tasty recipe! It's easy and fun. Happy cooking!

Tropical Coconut Chicken & Rice

A flavorful dish combining jasmine rice cooked in coconut milk with tender chicken thighs and peas, garnished with fresh cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Tropical
Servings 4

Ingredients
  

  • 2 cups jasmine rice
  • 1 can coconut milk (13.5 oz)
  • 1 cup chicken stock
  • 4 pieces boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • to taste salt and pepper
  • 1 cup peas (fresh or frozen)
  • 1 4th cup fresh cilantro, chopped (for garnish)
  • as needed lime wedges (for serving)

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear – this removes excess starch for fluffier rice.
  • In a medium saucepan, combine the rinsed rice, coconut milk, chicken stock, and a pinch of salt. Bring it to a boil over medium-high heat.
  • Once boiling, lower the heat to a simmer, cover the saucepan, and let it cook for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes.
  • While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent (about 4-5 minutes).
  • Stir in the curry powder and turmeric, cooking for an additional minute until fragrant.
  • Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes per side, or until they are golden brown and cooked through.
  • Once the chicken is cooked, add the peas to the skillet, stirring everything together, and cook for an additional 2-3 minutes until the peas are warmed through.
  • Fluff the coconut rice with a fork and serve it on plates or in bowls. Top with the chicken and pea mixture.
  • Garnish with fresh cilantro and serve lime wedges on the side for squeezing over the dish.

Notes

Rinse the rice to achieve fluffiness. Adjust seasoning to taste.
Keyword Chicken, coconut, easy, rice, tropical