Coconut Lime Chicken with Rice
A vibrant and aromatic dish featuring marinated chicken in coconut milk and lime, served with fluffy jasmine rice.
Servings: 4 servings
Calories: 450kcal
Ingredients
Marinade
- 1 can coconut milk (13.5 oz) Choose full-fat for a richer sauce.
- 2 tablespoons lime juice Freshly squeezed for best flavor.
- 1 tablespoon lime zest
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
Main Ingredients
- 4 pieces chicken breasts or thighs Use boneless skinless for easier preparation.
- 1 cup jasmine rice Can be substituted with basmati rice or quinoa.
- 2 cups chicken broth or water
- fresh cilantro chopped (optional, for garnish)
- lime wedges (optional, for serving)
Instructions
Marination
- Whisk together the coconut milk, lime juice, lime zest, minced garlic, olive oil, salt, and black pepper in a bowl.
- Place the chicken in the marinade, ensuring it’s well coated. Cover and refrigerate for about 30 minutes.
Cooking the Rice
- In a pot, bring the chicken broth (or water) to a boil.
- Stir in the jasmine rice, cover, reduce heat, and let simmer for approximately 15 minutes.
- Remove from heat but keep covered for another 5 minutes.
Searing the Chicken
- Heat a skillet over medium heat and remove the marinated chicken from the bowl, saving the marinade.
- Cook the chicken for about 6-7 minutes on each side until golden brown and fully cooked.
Making the Sauce
- Pour the leftover marinade into the skillet and simmer for 3-4 minutes to thicken.
Serving
- Scoop the fluffy jasmine rice onto a plate, top with the chicken, and drizzle the thickened sauce.
- Garnish with chopped cilantro and lime wedges if desired.
Notes
Consider marinating the chicken overnight for deeper flavor. Adding vegetables can enhance nutrition. Adjust ingredient quantities to feed larger groups.