Coconut Chicken and Rice is one of those dishes that instantly transports you somewhere warm and tropical, even on the coldest nights. The combination of tender, spiced chicken with creamy coconut rice creates a dinner that feels special but comes together in about 40 minutes.
Table of Contents
Ingredients for Coconut Chicken and Rice
I always start with quality chicken breasts, though chicken thighs work beautifully if you prefer juicier meat. The coconut milk is the star here, so I recommend using full-fat canned coconut milk for the richest flavor and creamiest texture. Pro tip: shake the can before opening to ensure the cream and liquid are well combined.
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder – I always use this for quick, consistent flavor
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh lime juice – My preference is to use freshly squeezed for brightness
For the Coconut Rice:
- 1 cup long-grain white rice
- 1½ cups coconut milk (canned, full-fat) – In my experience, full-fat makes all the difference
- 1½ cups water or chicken broth
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion, diced (about ½ cup)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional) – I usually add this for extra depth
- Salt to taste
For Garnish:
- Fresh cilantro or parsley, chopped
- Lime wedges
- Shredded coconut, toasted (optional)
Step-by-Step Instructions
I recommend getting all your ingredients prepped before you start cooking. This makes the process smoother and ensures nothing burns while you’re chopping. Having everything ready to go is especially helpful when working with the rice timing.
Step 1: Mix the cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub this spice mixture evenly over both sides of the chicken breasts, then drizzle with fresh lime juice. Let it sit for a couple minutes while you heat your skillet.
Step 2: Heat olive oil in a large skillet over medium heat (about 350°F) until it shimmers. Add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. The chicken should have a nice golden crust and feel firm when pressed. Remove from the pan, place on a plate, and let rest while you prepare the rice – this helps the juices redistribute.
Step 3: Without washing the skillet (this preserves all that flavorful fond), add coconut oil over medium heat. Toss in the diced onion and cook until softened and translucent, about 3 minutes. Add minced garlic and grated ginger if using, stirring constantly for 1 minute until fragrant. Don’t let the garlic burn or it will taste bitter.
Step 4: Add the rice to the skillet and stir to coat each grain with the aromatic oil mixture. Pour in the coconut milk and water, stirring well to combine. Bring to a gentle simmer – you’ll see small bubbles breaking the surface.
Step 5: Once simmering, reduce heat to low and cover with a tight-fitting lid. Let the rice cook undisturbed for 15-18 minutes until all liquid is absorbed and the rice is tender. You’ll know it’s done when the grains look fluffy and separate. Remove from heat and let sit covered for an additional 5 minutes off the heat. This resting time is crucial for perfectly fluffy rice.
Step 6: Fluff the coconut rice with a fork, gently separating the grains, and divide onto four plates. Slice the rested chicken against the grain and arrange it over the rice. Garnish with fresh cilantro, toasted coconut if using, and lime wedges. Serve immediately while everything is warm.
Perfect Pairings for Coconut Chicken and Rice
This tropical-inspired dish pairs beautifully with sides that balance its richness and add fresh, crunchy contrast.
Crisp Cucumber Salad: A simple cucumber salad with rice vinegar and sesame oil cuts through the creamy coconut rice and adds refreshing crunch. The cool, tangy flavors complement the warm spices in the chicken perfectly.
Roasted vegetables: Colorful roasted vegetables like bell peppers and zucchini add vitamins and fiber while their slightly charred edges provide textural contrast. Toss them with olive oil and a squeeze of lime to tie into the tropical theme.
Simple Mixed Greens with Citrus Vinaigrette: A light salad dressed with orange or lime vinaigrette balances the meal nutritionally and adds brightness. The acidity in the dressing helps cleanse your palate between bites.
Garlic butter vegetables: Quick sautéed vegetables tossed with garlic butter add savory depth without competing with the main dish’s bold coconut flavors.
Fresh mango or pineapple salsa: Tropical fruit salsa brings sweetness that echoes the coconut while adding vitamin C. The fruit’s natural sugars and bright acidity complement the savory chicken beautifully. This is especially great if you want to lean into the island vibes.
Storage and Reheating Tips
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. I recommend keeping them separate because they reheat at different rates. When you’re ready to eat, add a splash of water or coconut milk to the rice before reheating to restore moisture.
For reheating, microwave individual portions for 1-2 minutes, stirring halfway through. Alternatively, reheat on the stovetop over medium-low heat, adding a tablespoon of water or broth to prevent drying out. The chicken can go straight into the pan with the rice for the last minute of heating.
You can freeze both the chicken and rice for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Pro tip: the rice texture holds up better than expected after freezing, making this perfect for meal prep. I often double the batch and freeze half for those nights when I need dinner in a hurry.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicier and more tender. Just adjust cooking time to 8-9 minutes per side and ensure they reach 165°F internally. The darker meat also stands up nicely to the bold spices.
What if I don’t have coconut milk?
You can substitute with regular whole milk mixed with a tablespoon of butter for richness, though you’ll lose the distinctive tropical coconut flavor that makes this dish special. For the closest match, use coconut cream thinned with a bit of water.
Can I make this in a rice cooker?
Yes! Cook the chicken in a skillet as directed, then prepare the coconut rice in your rice cooker using the same liquid proportions. Sauté the aromatics in a pan first, then transfer everything to the rice cooker and use the white rice setting.
Coconut Chicken and Rice
Ingredients
Equipment
Method
- Mix the cumin, coriander, garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub this spice mixture evenly over both sides of the chicken breasts, then drizzle with fresh lime juice. Let it sit for a couple minutes.
- Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering. Add the seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from pan, place on a plate, and let rest.
- Without washing the skillet, add coconut oil over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and grated ginger if using, stirring constantly for 1 minute until fragrant.
- Add rice to the skillet and stir to coat with the aromatic oil mixture. Pour in coconut milk and water, stirring well. Bring to a gentle simmer.
- Once simmering, reduce heat to low and cover with a tight-fitting lid. Let rice cook undisturbed for 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for an additional 5 minutes off the heat.
- Fluff coconut rice with a fork and divide onto four plates. Slice the rested chicken and arrange over rice. Garnish with fresh cilantro, toasted coconut if using, and lime wedges. Serve immediately.
Notes
