Coconut Chicken & Rice
A comforting, tropical one-pan meal featuring creamy coconut milk, tender chicken, and fluffy jasmine rice, perfect for weeknight dinners or family celebrations.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup coconut milk Use a quality coconut milk for richer taste.
- 1 cup chicken broth
- 1 cup jasmine rice Can substitute with basmati rice.
- 2 tablespoons olive oil
- 1 piece onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they're soft and fragrant.
- Season the chicken breasts with salt and pepper, then place them in the skillet. Cook until browned on both sides, about 5-7 minutes.
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
- Add the jasmine rice, giving it a good stir to combine all the flavors. Cover the skillet and reduce the heat to low, allowing it to cook for 18-20 minutes until the rice is tender and fluffy.
- Once done, serve the coconut chicken over the rice, garnished with fresh cilantro for that vibrant touch!
Notes
To elevate the presentation, consider adding a squeeze of lime over the top. Serve with a fresh cucumber salad or steamed green beans. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to avoid drying out.