Description
Coconut Lime Chicken and Rice is a savory and aromatic dish that brings together the rich creaminess of coconut milk, the bright tang of lime, and perfectly seasoned chicken. This one-pot meal is both comforting and refreshing, with tender chicken thighs nestled in fragrant coconut rice. It’s the kind of dish that feels like a tropical escape in every bite. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is bound to become a favorite.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon lime zest (about 2 limes)
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon turmeric (optional, for color)
- ½ teaspoon chili flakes (optional, for spice)
- Salt and pepper, to taste
- Fresh cilantro and lime wedges, for garnish
Ingredient Highlights
- Chicken Thighs: Bone-in, skin-on chicken thighs stay juicy and flavorful while cooking. You can substitute boneless chicken if preferred.
- Coconut Milk: Adds creaminess and a subtle sweetness to the rice. Full-fat coconut milk gives the best results.
- Lime: Both the zest and juice are used for a bright citrus flavor that cuts through the richness of the coconut milk.
- Jasmine Rice: The perfect choice for this dish, as it’s fragrant and cooks beautifully with coconut milk.
- Fresh Ginger and Garlic: Essential for adding depth and warmth to the dish.
Instructions
Prepare the Chicken
- Season the Chicken: Pat the chicken thighs dry with a paper towel. Season generously with salt, pepper, cumin, paprika, and turmeric (if using).
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken and set it aside.
Cook the Rice
- Sauté the Aromatics: In the same pan, add the remaining tablespoon of olive oil. Sauté the onion for 3-4 minutes until soft and translucent. Add the garlic, ginger, and lime zest, and cook for another 1-2 minutes until fragrant.
- Add the Rice: Stir in the jasmine rice and cook for 1-2 minutes, coating it in the aromatics.
- Pour in the Liquids: Add the coconut milk, chicken broth, and lime juice. Stir to combine and bring to a simmer.
Combine and Cook
- Return the Chicken: Nestle the seared chicken thighs back into the pan, skin-side up. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.
- Check for Doneness: If the rice needs more liquid, add a splash of water or broth and continue cooking for a few more minutes.
Serve
- Garnish and Serve: Sprinkle with fresh cilantro and serve with lime wedges for an extra burst of citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 25g