Description
How to make sweet & savory coconut chicken & rice with tender chicken and fluffy rice that’s perfect for a romantic Valentine’s Day dinner.
Ingredients
Scale
- Base/Main Components:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups jasmine rice, uncooked
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- Flavor Builders:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, diced
- 2 tablespoons packed brown sugar
- 2 tablespoons fresh lime juice
- Seasonings/Spices:
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon curry powder
- Finishing/Toppings:
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons toasted coconut flakes
Instructions
- Sauté Aromatics: Start by melting coconut oil in a large pot. Sauté the chopped yellow onion until softened, then add minced garlic, grated ginger, and diced red bell pepper. Cook until fragrant, about 3-4 minutes. This builds the flavorful base for our Coconut Chicken & Rice.
- Brown Chicken: Push vegetables aside, add chicken pieces to the pot, seasoning with salt, pepper, and curry powder. Stir in brown sugar. Cook until chicken is lightly browned on all sides, about 5-7 minutes. This step ensures deep flavor for the chicken.
- Simmer Rice: Pour in full-fat coconut milk and chicken broth. Bring the mixture to a gentle simmer, then stir in the jasmine rice. Ensure the rice is fully submerged in the liquid. This creates the creamy, flavorful base for perfect rice absorption.
- Cook Together: Cover the pot tightly, reduce heat to low, and let it cook for 20-25 minutes, or until the rice is tender and most liquids are absorbed. Avoid lifting the lid to retain steam. This slow cook makes delicious Coconut Chicken & Rice.
- Rest & Fluff: Remove the pot from heat and let it rest, still covered, for 10 minutes. This crucial step allows the rice to steam further and become perfectly fluffy. Gently fluff the entire dish with a fork before serving.
- Garnish & Serve: Stir in fresh lime juice and chopped cilantro. Garnish each warm serving of Coconut Chicken & Rice with toasted coconut flakes. Serve immediately for a comforting, romantic Valentine’s Day dinner or any special occasion.
Notes
Do not lift the lid while cooking, and always rest the dish covered for 10 minutes for perfectly fluffy rice.
Store leftover Coconut Chicken & Rice in an airtight container in the refrigerator for 3-4 days.
Always use full-fat coconut milk for essential creamy richness and desired texture, avoiding light milk.
Serve warm immediately, garnished with cilantro and coconut flakes, paired with a crisp green salad or steamed green beans.
Prep chicken and vegetables a day in advance, storing separately; cook the full dish fresh for best flavor.
**Allergy Information:** Tree Nuts (Coconut)