Description
Coconut Lime Chicken and Rice brings zesty tropical flavors straight from your kitchen to the dinner table. Tender chicken nestled in fragrant rice creates a simple, satisfying meal that transports your taste buds to a sunny coastal paradise.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Starches:
- 1 cup jasmine or basmati rice
- 1 cup frozen peas (optional, for extra veggies)
Flavor Enhancers and Liquids:
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, minced
- 2 limes (zest and juice)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare all ingredients: dice 1 small onion, mince 3 garlic cloves and 1 tablespoon ginger, zest and juice 2 limes, and measure out spices. Having everything ready makes cooking smoother.
- Season 4 chicken breasts with 1 teaspoon each of salt, pepper, paprika, and cumin. Heat 2 tablespoons olive oil in a large skillet at medium-high heat (375°F). Sear chicken 4-5 minutes per side until golden brown. Remove chicken from pan.
- Reduce heat to medium (325°F). Add more olive oil if needed. Sauté onion, garlic, and ginger for 2-3 minutes until fragrant.
- Pour in 1 can (13.5 oz) coconut milk and 1 cup chicken broth. Stir in 1 teaspoon turmeric, lime zest, and half the lime juice. Bring to a gentle simmer at 200°F.
- Rinse 1 cup rice under cold water. Add rice to the pan, stirring to distribute evenly in liquid.
- Return chicken to pan, partially submerged. Cover and reduce heat to low (200°F). Simmer 18-20 minutes until rice is tender and chicken reaches 165°F internal temperature.
- Optional: Stir in 1 cup frozen peas during final 5 minutes of cooking.
- Remove from heat. Fluff rice with fork. Drizzle remaining lime juice over dish. Garnish with chopped cilantro and lime wedges.
Notes
- Check chicken’s internal temperature reaches 165°F for safe cooking, using a meat thermometer to verify doneness.
- Rinse rice before cooking to remove excess starch and create fluffier, more separated grains.
- Toast coconut flakes in a dry skillet for extra flavor and crunch before adding to the dish.
- For a lighter version, swap coconut milk with low-fat coconut milk and use brown rice for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 421 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 85 mg