Best 4 Easy Raspberry Chicken With Coconut Rice Recipes

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Indulge in a tantalizing culinary journey with our delectable raspberry chicken and coconut rice recipes. These dishes combine the vibrant flavors of fresh raspberries with succulent chicken and aromatic coconut rice, creating a symphony of flavors that will tantalize your taste buds. Our collection includes a variety of recipes, ranging from a classic stir-fry to a creamy slow cooker delight, ensuring that there's something for every palate and cooking preference. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, our raspberry chicken and coconut rice recipes have got you covered. Prepare to embark on a culinary adventure that will leave you craving for more.

Here are our top 4 tried and tested recipes!

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

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

EASY RASPBERRY CHICKEN WITH COCONUT RICE



Easy Raspberry Chicken with Coconut Rice image

This is a really easy recipe for raspberry chicken with rice. It is by far my favorite quick meal and I always make extra so I have some to take to work for lunch the next day!

Provided by KELLYMC

Categories     Asian Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 cups water
1 (14 ounce) can reduced-fat coconut milk
2 teaspoons minced fresh ginger root
1 cup Basmati rice
⅓ cup all-purpose flour
1 tablespoon lemon pepper
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons vegetable oil
2 teaspoons dried rosemary
½ cup raspberry vinegar

Steps:

  • In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
  • Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
  • Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

Nutrition Facts : Calories 588.7 calories, Carbohydrate 51.6 g, Cholesterol 85.6 mg, Fat 24.9 g, Fiber 0.9 g, Protein 37 g, SaturatedFat 8.9 g, Sodium 438.9 mg, Sugar 4.4 g

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.

Tips:

  • Use fresh raspberries. Fresh raspberries have the best flavor and texture, and they will hold their shape better when cooked. If you can't find fresh raspberries, you can use frozen raspberries, but thaw them completely before using.
  • Don't overcook the chicken. Chicken breasts are thin and can easily overcook. Cook them over medium heat until they are just cooked through, or they will become dry and tough.
  • Make sure the coconut rice is cooked through. Coconut rice can be tricky to cook, so make sure you follow the package directions carefully. The rice should be tender and fluffy, not mushy or hard.
  • Serve the dish immediately. Raspberry chicken and coconut rice is best served immediately, while the chicken is still hot and the rice is still fluffy.

Conclusion:

Raspberry chicken with coconut rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the raspberries add a sweet and tart flavor, and the coconut rice is creamy and flavorful. This dish is sure to please everyone at your table.

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