Coconut Lime Chicken with Rice

Coconut Lime Chicken with Rice is a vibrant, tropical-inspired dish that’s both comforting and bursting with fresh flavor. It’s creamy from the coconut milk, zesty from the lime, and perfectly balanced.

Here’s a delicious and reliable recipe you can make in one pot for easy cleanup.

One-Pan Coconut Lime Chicken with Rice

This method cooks the chicken and rice together, allowing the rice to absorb all the incredible flavors of the sauce.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients

For the Chicken and Marinade:

• 4 boneless, skinless chicken thighs (or breasts)

• 2 tablespoons fresh lime juice

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Sauce and Rice:

• 1 tablespoon coconut oil or olive oil

• 1 small yellow onion, finely chopped

• 3-4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 red bell pepper, diced

• 1 cup jasmine rice or basmati rice, rinsed well

• 1 (13.5 oz) can full-fat coconut milk

• ¾ cup chicken broth

• Zest of 1 lime

• 2 tablespoons fresh lime juice

• 1 tablespoon fish sauce (or soy sauce)

• 1 teaspoon brown sugar or honey

• Optional for heat: 1 red chili, sliced, or ½ teaspoon red pepper flakes

For Garnish:

• Fresh cilantro, chopped

• Thinly sliced green onions

• Lime wedges

• Toasted coconut flakes

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken with the 2 tablespoons lime juice, 1 tablespoon olive oil, cumin, salt, and pepper. Let it marinate for at least 15 minutes while you prep the other ingredients.

2. Sear the Chicken: In a large skillet or Dutch oven with a tight-fitting lid, heat the 1 tablespoon of coconut oil over medium-high heat. Remove the chicken from the marinade (discard the marinade) and sear the chicken for 3-4 minutes per side, until golden brown. It does not need to be cooked through. Remove the chicken and set aside.

3. Sauté Aromatics: Reduce the heat to medium. In the same pot, add the onion and bell pepper. Cook for 4-5 minutes until softened. Add the garlic, ginger, and optional chili/red pepper flakes, and cook for 1 more minute until fragrant.

4. Add Rice and Toast: Add the rinsed jasmine rice to the pot. Stir for 1-2 minutes to toast the grains slightly in the oil. This helps the rice stay separate and absorb flavor.

5. Create the Cooking Liquid: Pour in the coconut milk and chicken broth. Add the lime zest, 2 tablespoons lime juice, fish sauce, and brown sugar. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.

6. Cook the Chicken and Rice: Return the seared chicken thighs to the pot, nestling them into the rice and liquid. Bring back to a simmer, then immediately reduce the heat to low. Cover tightly with the lid and cook for 20-25 minutes.

7. Rest, Then Fluff: After 20 minutes, check that the rice is tender and the liquid is absorbed. If the rice is still crunchy, add a few more tablespoons of broth and cook for another 5 minutes. Once done, turn off the heat and let the pot sit, covered, for 10 minutes. This is crucial for perfect, fluffy rice.

8. Garnish and Serve: Fluff the rice with a fork. Garnish generously with fresh cilantro, green onions, and a squeeze of fresh lime juice from the wedges. For extra texture, sprinkle with toasted coconut flakes.

Key Tips for Success

• Use Full-Fat Coconut Milk: This is essential for a rich, creamy sauce. Light coconut milk will make the dish watery and less flavorful.

• Don’t Skip the Sear: Searing the chicken first creates a fond (browned bits) on the bottom of the pot, which adds immense depth of flavor to the entire dish.

• Rinse the Rice: Rinsing removes excess surface starch, preventing the rice from becoming gummy.

• DO NOT PEEK: Resist the urge to lift the lid while the rice is cooking! This releases the steam that is essential for cooking the rice properly.

• Chicken Thighs vs. Breasts: Thighs are more forgiving and will stay juicier during the simmering process. If using breasts, they may cook faster, so check their internal temperature (165°F / 74°C) after 15-20 minutes.

Alternative Method: Pan-Seared Chicken with Coconut Lime Sauce

If you prefer to cook the chicken and rice separately:

1. Cook the rice according to package directions.

2. Sear the marinated chicken as described above until cooked through. Remove and set aside.

3. In the same pan, sauté the aromatics and bell pepper.

4. Add the coconut milk, a splash of broth, lime zest, juice, and fish sauce. Simmer for 5-7 minutes until slightly thickened.

5. Return the chicken to the pan to warm through. Serve the chicken and sauce over the fluffy rice.

This dish is a true crowd-pleaser, offering a wonderful escape to the tropics with every bite. Enjoy