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.