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Homemade Coconut Chicken and Rice photo

Coconut Chicken and Rice

This Coconut Chicken and Rice is a tropical delight! Tender chicken and fluffy rice in a creamy coconut sauce make for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 can coconut milk 13.66-ounce, divided
  • 1.5 cups uncooked basmati rice
  • 1.33 cups chicken stock
  • 2 tablespoons soy sauce not reduced-sodium
  • 3 tablespoons olive oil divided
  • 2 teaspoons ginger paste
  • 2 teaspoons minced garlic
  • 1 package frozen edamame 12-ounce, no need to thaw
  • 1 cup frozen corn
  • 2.5 cups diced cooked chicken like rotisserie
  • 0.5 cup fresh cilantro loosely packed
  • 1 tablespoon jalapeño optional
  • 3 limes divided
  • optional toppings extra cilantro, lime wedges, or sliced jalapeños

Equipment

  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Pot with a lid

Method
 

Cooking Instructions:
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ginger paste and minced garlic, sautéing until fragrant, about 1-2 minutes.
  2. Stir in the diced cooked chicken, frozen edamame, and corn. Cook for an additional 3-4 minutes, allowing everything to heat through and the flavors to meld.
  3. Pour in the entire can of coconut milk and chicken stock, followed by the soy sauce. Stir everything together to ensure the chicken and vegetables are well coated in the sauce.
  4. Carefully add the uncooked basmati rice to the skillet. Stir to combine, making sure the rice is submerged in the liquid.
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
  6. Once the rice is tender, remove the skillet from heat. Fluff the rice with a fork and stir in the freshly chopped cilantro and lime juice from two of the limes. Adjust seasoning to taste.
  7. Serve the Coconut Chicken and Rice warm, garnished with additional cilantro, lime wedges, and sliced jalapeños if desired. Enjoy the tropical flavors in every bite!

Notes

  • Feel free to substitute chicken with shredded turkey or tofu for a different protein option.
  • Frozen peas or green beans can replace edamame.
  • For a lighter version, use almond milk or cashew cream instead of coconut milk.