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–+ servings

Tropical Coconut Chicken and Rice for Ultimate Comfort

Enjoy a comforting dish of Coconut Chicken and Rice that bridges comfort food with an exotic twist.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian, Tropical
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken thighs Ideal for juiciness and flavor
For the Sauce
  • 1 can Coconut milk Full-fat for richer flavor
  • 3 cloves Garlic Freshly minced
  • 1 in Ginger Fresh, minced
  • 1 tsp Turmeric Adjust to liking
For the Rice
  • 1 cup Jasmine rice Rinsed under cold water
For Extra Flavor (optional)
  • 1 cup Vegetables (e.g., bell peppers, peas) Swap with seasonal options
  • 1/4 cup Fresh cilantro Can substitute with green onions
  • 1/4 cup Toasted coconut For garnish

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for Coconut Chicken and Rice
  1. Season chicken thighs with minced garlic, ginger, and turmeric. Heat a large skillet over medium-high heat and add oil. Sauté chicken for 5-7 minutes until browned.
  2. Pour in coconut milk, stir to combine, and simmer for about 10 minutes until sauce thickens.
  3. Rinse jasmine rice until water runs clear, then stir into skillet, cover, and reduce heat to low. Simmer for 15-20 minutes until rice is tender.
  4. Add vegetables during the last 5 minutes of cooking, folding gently into the mixture.
  5. Fluff rice with a fork, garnish with cilantro or toasted coconut, and serve warm.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

For variations, you can swap chicken with shrimp or tofu and adjust spices to your preference.

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