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–+ servings

Coconut Lime Chicken Rice

A delightful dish that combines the tropical flavors of coconut and lime with tender chicken and fluffy jasmine rice.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian, tropical
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Coconut Lime Chicken Rice Ingredients
  • 2 cups jasmine rice Fragrant rice perfect for absorbing the creamy coconut sauce.
  • 1 tablespoon vegetable oil Used for cooking the chicken and adding richness.
  • 1 pound boneless, skinless chicken thighs Tender and juicy, ideal for this recipe.
  • 1 teaspoon salt Enhances the flavors of the dish.
  • 1/2 teaspoon black pepper Adds a subtle kick to the chicken.
  • 1 can coconut milk Brings creaminess and tropical flavor.
  • 1 cup chicken broth Provides depth and richness to the rice.
  • 1 tablespoon lime juice Adds a refreshing tang.
  • 1 tablespoon lime zest Intensifies the lime flavor.
  • 2 cloves garlic, minced Infuses the dish with a savory aroma.
  • 1 teaspoon fresh ginger, grated Offers a warm, spicy note.
  • 1/2 cup green onions, chopped Adds a fresh crunch and color.
  • 1/4 cup fresh cilantro, chopped Provides a burst of herbal freshness.
  • lime wedges for serving Perfect for squeezing over the dish.

Equipment

  • Large Skillet

Method
 

  1. Marinate the chicken thighs with salt, black pepper, and lime juice for 15-20 minutes.
  2. Rinse the jasmine rice under cold water until the water runs clear, then drain.
  3. Heat vegetable oil in a large skillet over medium-high heat and sear the marinated chicken thighs for 5-7 minutes on each side until golden brown.
  4. In the same skillet, sauté minced garlic and grated ginger for about a minute until fragrant. Then add coconut milk and chicken broth, stirring to combine. Add lime juice and lime zest, and bring to a gentle simmer.
  5. Add the rinsed jasmine rice to the skillet, stir gently, and return the seared chicken to the skillet. Cover and reduce heat to low, cooking for 18-20 minutes until the rice is tender and has absorbed all the liquid. Let it sit covered for an additional 5 minutes.
  6. Fluff the rice with a fork and stir in chopped green onions and cilantro before serving.

Nutrition

Calories: 450kcalProtein: 25gSodium: 800mg

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