Best 5 Coconut Cilantro Chicken And Rice Recipes

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Indulge in a culinary adventure with Coconut Cilantro Chicken and Rice, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender chicken marinated in a tantalizing blend of coconut milk, cilantro, and spices, then cooked to perfection. The chicken is nestled atop a bed of fluffy rice, complemented by a medley of vibrant vegetables. Enhance your dining experience with the included recipes for a refreshing Cucumber Salad and a zesty Cilantro-Lime Sauce, adding a burst of freshness and tang to each bite. Prepare to embark on a flavor journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CHICKEN AND RICE



Coconut Chicken and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce can coconut milk, preferably Thai style, well stirred
Finely grated zest of 1 lime, plus wedges for serving
2 cloves garlic, grated
1 teaspoon finely grated fresh ginger, plus 1 teaspoon finely chopped
2 teaspoons packed light brown sugar
Kosher salt
4 6- to 8-ounce skinless, boneless chicken breasts
1 tablespoon coconut oil, plus more for the grill
1 cup basmati rice
1 1/2 cups finely chopped broccoli florets
1/2 cup toasted unsweetened shredded coconut
2 scallions, chopped

Steps:

  • Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight.
  • Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt.
  • Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
  • Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover.
  • Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.

Nutrition Facts : Calories 580, Fat 24 grams, SaturatedFat 18 grams, Cholesterol 110 milligrams, Sodium 489 milligrams, Carbohydrate 43 grams, Fiber 4 grams, Sugar 4 grams, Protein 46 grams

ISLAND GLAZED CHICKEN AND COCONUT RICE



Island Glazed Chicken and Coconut Rice image

This Island Glazed Chicken and Coconut Rice is a sweet and spicy tropical-inspired dish that will make you feel as though you're taking a mini vacation in the sunshine with every bite.

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 19

4 boneless skinless chicken breasts (OR 4-6 bone-in chicken thighs)
2 tablespoons butter
2 tablespoons honey
1 cup uncooked white rice
1 cup coconut milk
1 cup water
3 teaspoons sugar
juice of 1 lime
sliced or chopped pineapple, cilantro, lime wedges for garnish (optional)
⅓ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sriracha sauce
2 teaspoons minced garlic
2 tablespoons corn starch + 4 tablespoons cold water
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
½ teaspoon cracked black pepper (1/4 teaspoon if using finely ground pepper)

Steps:

  • Stir together rub ingredients. Rub seasonings all over chicken.
  • In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
  • When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
  • Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
  • Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
  • In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
  • Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.

Nutrition Facts : Calories 674 kcal, Carbohydrate 72 g, Protein 54 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 145 mg, Sodium 2254 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

STICKY COCONUT CHICKEN AND RICE



Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
  • Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  • Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

SPICED COCONUT CHICKEN AND RICE



Spiced Coconut Chicken and Rice image

This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.

Provided by Laurel Randolph

Categories     Pressure Cooker     Chicken     Coconut     Curry     Rice     Instant Pot

Yield Serves 4-5

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch slices
1 (1-inch) piece ginger, peeled and cut into 1/4-inch slices
3 medium garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 pounds bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 (14-ounce) can light coconut milk
1/2 cup water
1 1/3 cups jasmine rice, rinsed
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1 1/2 teaspoons sugar
1 lime, halved (one half cut into wedges, for serving)

Steps:

  • Select Sauté on high heat on the Instant Pot and add the oil.
  • Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
  • Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
  • Select Manual and cook for 13 minutes on high pressure.
  • When cooking is complete, use a quick release. Transfer the chicken to a platter.
  • Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
  • Meanwhile, remove the skin and bones from the chicken and discard.
  • When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
  • Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
  • Variation
  • To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.

COCONUT CILANTRO CHICKEN AND RICE



Coconut Cilantro Chicken and Rice image

I love the slight coconut taste, and came up with this after looking over a dozen recipes on here, and I felt a little more daring!

Provided by Miss Diggy

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts, diced
3 tablespoons butter
3/4 cup chopped onion (to taste)
1 tablespoon garlic, chopped
3 tablespoons cilantro, chopped
1 tablespoon curry powder
1 (13 1/2 ounce) can coconut milk
1/4-1/2 teaspoon lime juice (to taste)

Steps:

  • Brown chicken in butter over medium high heat.
  • Add onion and garlic, and saute for another 2 minutes.
  • Add rest of ingredients, mixing well, and simmer for 5 minutes.

Tips:

  • Use fresh coconut milk: Fresh coconut milk adds a rich, creamy flavor to the dish. If you can't find fresh coconut milk, you can use canned coconut milk, but be sure to use full-fat coconut milk.
  • Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more difficult to get a good sear.
  • Use a large skillet: When cooking the rice, use a large skillet. This will give the rice plenty of room to cook evenly and will prevent it from sticking to the pan.
  • Add the coconut milk and broth gradually: When adding the coconut milk and broth to the rice, do it gradually. This will help to prevent the rice from becoming too soupy.
  • Garnish with cilantro: Before serving, garnish the dish with fresh cilantro. This will add a pop of color and flavor to the dish.

Conclusion:

This coconut cilantro chicken and rice dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and flavorful, the rice is fluffy and creamy, and the coconut cilantro sauce is the perfect finishing touch. This dish is sure to please everyone at the table.

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