There’s something magical about the combination of creamy coconut, tangy lime, and tender chicken, all brought together over a bed of perfectly cooked rice. This Coconut Lime Chicken and Rice recipe is a comforting dish that’s bursting with tropical flavors while still being hearty enough for a cozy family dinner. It’s the kind of meal that makes you pause and savor every bite, and it’s incredibly simple to make.
I first discovered this recipe during a summer trip when I was craving something light yet satisfying. It quickly became a family favorite, blending vibrant citrus notes with the richness of coconut milk for a dish that feels both indulgent and refreshing. Whether it’s a weeknight dinner or a casual gathering, this recipe never fails to bring smiles to the table. The best part? It’s made with pantry staples and is completely fuss-free, perfect for when you want something delicious without spending hours in the kitchen.
Why You’ll Love This Recipe:
- Packed with Flavor: The combination of coconut milk, lime juice, and fresh herbs creates a bold and bright taste.
- One-Pot Wonder: This dish minimizes cleanup while maximizing flavor. Everything cooks together, so you don’t have to juggle multiple pans.
- Customizable: Add veggies, adjust spice levels, or serve with cauliflower rice for a lighter option.
- Family-Friendly: This is a recipe that kids and adults alike will love.
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (or substitute with chicken breast if preferred)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- Juice and zest of 2 limes
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup frozen peas
- ¼ cup fresh cilantro, chopped (optional)
How to Make Coconut Lime Chicken and Rice:
Step-by-Step Instructions:
Step 1: Sear the Chicken
Start by patting the chicken thighs dry with paper towels and seasoning them generously with salt and pepper. Heat the olive oil in a large skillet or deep pan over medium heat. Once the oil is hot, add the chicken and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set it aside. Don’t worry about cooking it through; it will finish cooking with the rice later.
Step 2: Sauté the Aromatics
In the same pan, add the diced onion and cook for about 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute, letting its aroma fill the kitchen. Sprinkle in the ground coriander and cumin, stirring to coat the onions and garlic in the spices.
Step 3: Toast the Rice
Add the uncooked rice to the pan and stir well to coat it in the onion and spice mixture. Toasting the rice for a minute or two enhances its flavor and gives the dish a nutty depth.
Step 4: Add the Liquids
Pour in the coconut milk, chicken broth, lime juice, and lime zest. Stir everything together, scraping up any browned bits from the bottom of the pan—this adds extra flavor. Bring the mixture to a gentle simmer.
Step 5: Cook the Chicken and Rice
Nestle the seared chicken thighs back into the pan, ensuring they’re partially submerged in the liquid. Cover the pan with a lid and reduce the heat to low. Let everything simmer for 20-25 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is cooked through.
Step 6: Add the Final Touches
Once the chicken and rice are fully cooked, stir in the frozen peas and let them warm through for 2-3 minutes. Sprinkle fresh cilantro over the top for a pop of color and flavor, if desired.
Helpful Tips:
- For Extra Flavor: Marinate the chicken in lime juice and spices for 30 minutes before cooking to infuse it with even more citrusy goodness.
- Don’t Rush the Sear: Let the chicken develop a nice golden crust before removing it from the pan. This adds a depth of flavor to the final dish.
- Adjust Consistency: If the rice looks too dry, add a splash of chicken broth or water while cooking.
- Use Fresh Lime: Freshly squeezed lime juice and zest are key to achieving the bright, tangy flavor that makes this dish so special.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten-Free
Notes:
- You can substitute the chicken thighs with chicken breast or even lamb for a different twist on the recipe.
- For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Nutritional Information (per serving):
- Calories: 430
- Protein: 24g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 3g
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes! This recipe stores well. Simply reheat it gently on the stovetop or microwave, adding a splash of broth or water to keep the rice moist.
Can I freeze leftovers?
Absolutely. Transfer the cooled dish to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What can I serve with this dish?
Coconut Lime Chicken and Rice is a complete meal on its own, but you can pair it with a fresh green salad, steamed broccoli, or roasted vegetables for added variety.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to restore its creamy texture.
Related Recipes:
If you loved this recipe, here are some other tropical-inspired dishes you might enjoy:
Conclusion:
This Coconut Lime Chicken and Rice recipe is a delightful fusion of creamy, tangy, and savory flavors that will transport you to a tropical paradise with every bite. Whether you’re whipping it up for a quick weeknight dinner or sharing it with friends, it’s a dish that’s sure to impress. Give it a try, and let me know how it turns out! I can’t wait to hear about your delicious creations.
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Coconut Lime Chicken and Rice
Description
There’s something magical about the combination of creamy coconut, tangy lime, and tender chicken, all brought together over a bed of perfectly cooked rice. This Coconut Lime Chicken and Rice recipe is a comforting dish that’s bursting with tropical flavors while still being hearty enough for a cozy family dinner. It’s the kind of meal that makes you pause and savor every bite, and it’s incredibly simple to make.
I first discovered this recipe during a summer trip when I was craving something light yet satisfying. It quickly became a family favorite, blending vibrant citrus notes with the richness of coconut milk for a dish that feels both indulgent and refreshing. Whether it’s a weeknight dinner or a casual gathering, this recipe never fails to bring smiles to the table. The best part? It’s made with pantry staples and is completely fuss-free, perfect for when you want something delicious without spending hours in the kitchen.
Ingredients
- 4 boneless, skinless chicken thighs (or substitute with chicken breast if preferred)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- Juice and zest of 2 limes
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup frozen peas
- ¼ cup fresh cilantro, chopped (optional)
Instructions
Step 1: Sear the Chicken
Start by patting the chicken thighs dry with paper towels and seasoning them generously with salt and pepper. Heat the olive oil in a large skillet or deep pan over medium heat. Once the oil is hot, add the chicken and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set it aside. Don’t worry about cooking it through; it will finish cooking with the rice later.
Step 2: Sauté the Aromatics
In the same pan, add the diced onion and cook for about 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute, letting its aroma fill the kitchen. Sprinkle in the ground coriander and cumin, stirring to coat the onions and garlic in the spices.
Step 3: Toast the Rice
Add the uncooked rice to the pan and stir well to coat it in the onion and spice mixture. Toasting the rice for a minute or two enhances its flavor and gives the dish a nutty depth.
Step 4: Add the Liquids
Pour in the coconut milk, chicken broth, lime juice, and lime zest. Stir everything together, scraping up any browned bits from the bottom of the pan—this adds extra flavor. Bring the mixture to a gentle simmer.
Step 5: Cook the Chicken and Rice
Nestle the seared chicken thighs back into the pan, ensuring they’re partially submerged in the liquid. Cover the pan with a lid and reduce the heat to low. Let everything simmer for 20-25 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is cooked through.
Step 6: Add the Final Touches
Once the chicken and rice are fully cooked, stir in the frozen peas and let them warm through for 2-3 minutes. Sprinkle fresh cilantro over the top for a pop of color and flavor, if desired.
Notes
- You can substitute the chicken thighs with chicken breast or even lamb for a different twist on the recipe.
- For a vegetarian version, replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.