Ingredients
Scale
- 2 cups jasmine or basmati rice
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup shredded coconut (for garnish)
- 2 tablespoons olive oil or coconut oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon paprika
- Fresh cilantro for garnish
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions, optionally replacing some water with coconut milk for added flavor.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Season the chicken with salt, pepper, and paprika. Sear until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add remaining oil. Sauté diced onion and minced garlic until fragrant, about 2-3 minutes.
- Return the cooked chicken to the skillet. Add coconut milk, bring to a simmer, and cook for 5 minutes to meld flavors and create a creamy sauce.
- Spoon coconut rice into bowls. Top with the tropical chicken mixture, sprinkle with shredded coconut and chopped cilantro. Finish with a squeeze of lime.
Notes
- Enhance flavor by adding diced pineapple or mango to the dish.
- Sprinkle toasted coconut or cashews on top for added crunch.
- Reheat leftovers with a splash of coconut milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical, Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 85 mg
