Coconut Chicken and Rice

The Coconut Chicken and Rice dish has become a staple in my home, particularly on busy weeknights when I crave something hearty yet simple to prepare. I remember the first time I made it; the aroma of the coconut milk blended with spices wafted through my kitchen, instantly transporting me to a tropical paradise. It was a hit with my family, and I’ve been making it ever since. This dish brings comfort and warmth, perfect for gathering around the dinner table. With tender chunks of chicken, fluffy rice, and vibrant veggies, it’s not just a meal but an experience. I love how the flavors meld together in the oven, creating a delightful harmony that satisfies everyone’s taste buds. Whether it’s a casual family dinner or a gathering with friends, this dish never fails to impress.

Everything You Need for Coconut Chicken and Rice

The ingredients for Coconut Chicken and Rice come together to create a delightful medley of flavors and textures. Each element plays a crucial role, from the creamy richness of the coconut milk to the fragrant basmati rice. These ingredients work in harmony, making every bite a pleasure.

• Coconut Milk (1 can, 13.66 ounces, divided): This is the star of the dish, providing a rich and creamy base for the rice.
• Uncooked Basmati Rice (1 and 1/2 cups): The perfect type of rice that absorbs the flavors beautifully without becoming mushy.
• Chicken Stock (1 and 1/3 cups): This adds depth of flavor and enhances the overall taste of the dish.
• Soy Sauce (2 tablespoons): It brings a savory note that complements the sweetness of the coconut milk.
• Olive Oil (3 tablespoons, divided): Used for sautéing and to enrich the dish, adding a smooth texture.
• Ginger Paste (2 teaspoons): Provides a warm, slightly spicy flavor that enhances the dish.
• Minced Garlic (2 teaspoons): Adds a robust flavor that pairs well with the other ingredients.
• Frozen Edamame (1 package, 12 ounces): These little pods add a pop of color and nutrients.
• Frozen Corn (1 cup): Sweet and tender, corn adds a lovely crunch to the dish.
• Diced Cooked Chicken (2 and 1/2 cups): This protein makes the dish hearty and satisfying.
• Fresh Cilantro (1/2 cup, loosely packed): Adds freshness and a burst of flavor when sprinkled on top.
• Jalapeño (1 tablespoon): For those who enjoy a spicy kick, this ingredient provides just the right heat.
• Limes (3, divided): Zesty lime juice brightens the flavors and enhances the overall taste.
• Optional Toppings: Consider adding fresh cucumber, avocado, or more cilantro for extra flair.

Coconut Chicken and Rice Instructions

Cooking Coconut Chicken and Rice is a breeze, and it’s truly rewarding to see how everything melds together. Let’s dive into the steps that will guide you through making this delightful dish.

1. Preheat your oven to 400°F (200°C). Generously spray a glass or ceramic 9 x 13-inch pan with cooking spray. This ensures that nothing sticks and your dish will come out perfectly.
2. Open the can of coconut milk, being careful not to shake it. Remove about 1/3 cup of the creamy coconut solids and set it aside in a small blender or food processor. This will be used for the sauce.
3. Pour the remaining coconut milk into the prepared pan. You’ll be creating a flavorful base for the rice that will soak in all those wonderful flavors.
4. Add the uncooked basmati rice directly into the pan, along with the chicken stock, soy sauce, 1 tablespoon olive oil, ginger paste, minced garlic, and a pinch of salt (I recommend adding about 1/2 teaspoon). It’s important to stir everything together with a wooden spoon until well combined.
5. Next, add the entire package of frozen edamame and the frozen corn into the mix. Stir again to ensure everything is evenly distributed throughout the rice mixture.
6. Spread the mixture in an even layer across the pan. Cover it tightly with aluminum foil to trap the steam inside, which helps cook the rice evenly.
7. Place the pan in the preheated oven and bake for 40 minutes. This step allows the rice to absorb the flavors and cook through.
8. After 40 minutes, remove the foil and continue to bake for an additional 15 minutes. This step helps the top layer to crisp up a bit, which adds a delightful texture.
9. While the rice is baking, shred or chop your cooked chicken into small pieces. Prepare the sauce by blending the reserved coconut milk solids with the remaining 2 tablespoons of olive oil, fresh cilantro, coarsely chopped jalapeño, 1 teaspoon lime zest, and 3 tablespoons of lime juice. Blend until just combined; you want the cilantro to be roughly chopped, not pureed.
10. Once the dish has baked for 15 minutes without the foil, take it out of the oven. Do not stir; instead, sprinkle the shredded chicken over the top of the rice and drizzle with 1 teaspoon of lime zest and 2 tablespoons of lime juice. This will infuse the dish with extra flavor.
11. Cover the dish again with foil and let it stand at room temperature for about 10 minutes. This resting time allows the flavors to meld even more.
12. After resting, gently mix everything together and use a fork to fluff the rice lightly. Serve the dish on plates and generously drizzle the prepared sauce over everything for a delicious finish.

Making Adjustments

Whether you want to tweak the flavors or accommodate dietary needs, here are some helpful tips to customize your Coconut Chicken and Rice.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This dish maintains its flavor and texture well.
• Freezing: You can freeze the rice mixture separately from the chicken. Reheat with a splash of coconut milk to keep it creamy.
• Pairing: Serve alongside a fresh salad or grilled vegetables for a complete meal. The freshness balances the richness of the dish.
• Spice Level: Adjust the amount of jalapeño based on your heat tolerance. You can omit it for a milder version.
• Vegetarian Option: Replace the chicken with chickpeas or tofu for a delicious vegetarian alternative.

Accompaniments for Coconut Chicken and Rice

Serving Coconut Chicken and Rice allows for creative flair and personalization. Here’s how to elevate your serving experience:

• Fresh Salads: Pair this dish with a light salad, such as cucumber and tomato salad, to provide a refreshing crunch that complements the creamy rice.
• Seasonal Vegetables: Consider adding grilled or steamed seasonal vegetables to your plate. They add color and nutrients while balancing the meal.
• Perfect for Lunch: This dish also makes fantastic leftovers for lunch the next day. Just reheat and enjoy!
• Special Occasions: Serve this dish during family gatherings or special occasions to impress your guests with its vibrant flavors and beautiful presentation.
• Storage Tips: When storing, make sure to keep the rice and veggies separate from the chicken to maintain freshness.
• Garnishing: Top with extra cilantro, lime wedges, or slices of avocado for added freshness and a pop of color.

FAQ

Conclusion

Coconut Chicken and Rice is a wonderfully comforting dish that combines creamy flavors with hearty ingredients for a meal that feels special yet is simple to prepare. It’s perfect for busy families or gatherings, delivering satisfaction in every bite. I encourage you to try this recipe tonight and experience the joy it brings to your table. With its rich flavors and vibrant colors, it’s sure to become a beloved favorite!

Coconut Chicken and Rice

The ultimate comfort food, Coconut Chicken and Rice combines creamy coconut with tender chicken and fluffy rice for a satisfying meal. Perfect for weeknight dinners or gatherings, this easy recipe is sure to impress. Make it tonight for a taste of tropical delight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Asian

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 can Coconut Milk 13.66 ounces, divided
• 1 and 1/2 cups Uncooked Basmati Rice No other types of rice work!
• 1 and 1/3 cups Chicken Stock See note 3
• 2 tablespoons Soy Sauce Not reduced-sodium
• 3 tablespoons Olive Oil Divided
• 2 teaspoons Ginger Paste See note 4
• 2 teaspoons Minced Garlic
• 1 package Frozen Edamame 12 ounces
• 1 cup Frozen Corn
• 2 and 1/2 cups Diced Cooked Chicken Like rotisserie
• 1/2 cup Fresh Cilantro Loosely packed
• 1 tablespoon Jalapeño See note 5
• 3 limes Limes Divided
• Optional Toppings See note 6

Equipment

• Glass or ceramic baking pan
• Blender or food processor
• Aluminum foil

Method

 

1. Preheat your oven to 400°F (200°C). Generously spray a glass or ceramic 9 x 13-inch pan with cooking spray. This ensures that nothing sticks and your dish will come out perfectly.
2. Open the can of coconut milk, being careful not to shake it. Remove about 1/3 cup of the creamy coconut solids and set it aside in a small blender or food processor. This will be used for the sauce.
3. Pour the remaining coconut milk into the prepared pan. You'll be creating a flavorful base for the rice that will soak in all those wonderful flavors.
4. Add the uncooked basmati rice directly into the pan, along with the chicken stock, soy sauce, 1 tablespoon olive oil, ginger paste, minced garlic, and a pinch of salt (I recommend adding about 1/2 teaspoon). It's important to stir everything together with a wooden spoon until well combined.
5. Next, add the entire package of frozen edamame and the frozen corn into the mix. Stir again to ensure everything is evenly distributed throughout the rice mixture.
6. Spread the mixture in an even layer across the pan. Cover it tightly with aluminum foil to trap the steam inside, which helps cook the rice evenly.
7. Place the pan in the preheated oven and bake for 40 minutes. This step allows the rice to absorb the flavors and cook through.
8. After 40 minutes, remove the foil and continue to bake for an additional 15 minutes. This step helps the top layer to crisp up a bit, which adds a delightful texture.
9. While the rice is baking, shred or chop your cooked chicken into small pieces. Prepare the sauce by blending the reserved coconut milk solids with the remaining 2 tablespoons of olive oil, fresh cilantro, coarsely chopped jalapeño, 1 teaspoon lime zest, and 3 tablespoons of lime juice. Blend until just combined; you want the cilantro to be roughly chopped, not pureed.
10. Once the dish has baked for 15 minutes without the foil, take it out of the oven. Do not stir; instead, sprinkle the shredded chicken over the top of the rice and drizzle with 1 teaspoon of lime zest and 2 tablespoons of lime juice. This will infuse the dish with extra flavor.
11. Cover the dish again with foil and let it stand at room temperature for about 10 minutes. This resting time allows the flavors to meld even more.
12. After resting, gently mix everything together and use a fork to fluff the rice lightly. Serve the dish on plates and generously drizzle the prepared sauce over everything for a delicious finish.

Notes

• Tip 1: I recommend Imperial Kitchen’s coconut milk. Be sure to not shake it up to combine—we want to pull out the cream for the sauce. If there is no separated cream from liquid in your can, it’s okay, the sauce will just be a little less thick.
• Tip 2: I tested this recipe with all kinds of rice and only found success with basmati rice. Other grains of rice ranged from very mushy to unevenly cooked.
• Tip 3: Chicken stock is very important to flavor—use a full-bodied (not low sodium) stock. I love Swanson’s stock best.
• Tip 4: Or use fresh ginger and garlic; simply grate (with a zester) ginger root and individual garlic cloves into the dish—no other preparation necessary.
• Tip 5: Coarsely chop a jalapeño without seeds or ribs and measure to get 1 tablespoon.
• Tip 6: Optional toppings: thinly sliced Persian cucumber, ripe avocado, additional cilantro, and/or lime wedges.
• Tip 7: Store rice and veggies separate from chicken in airtight containers in the fridge for up to 3 days. Freeze the rice mixture for longer storage. Reheat with a splash of coconut milk to keep creamy.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.