Coconut Lime Chicken with Rice
A delightful dish that combines the creamy richness of coconut milk with the zesty brightness of lime, creating a savory meal perfect for any occasion.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Marinade
- 2 tablespoons lime juice Freshly squeezed for vibrant zest.
- 1 tablespoon lime zest Elevates the dish with aromatic essence.
- 3 cloves garlic, minced Adds depth to the marinade.
- 4 pieces chicken breasts or thighs Tender and juicy, the cornerstone of this meal.
- 1 teaspoon salt To enhance all the flavors present.
- 1/2 teaspoon black pepper A little kick to complement other flavors.
- 2 tablespoons olive oil For marinating and cooking, adding richness.
- 1 can coconut milk (13.5 oz) Creamy and rich, the heart of the sauce.
For Cooking Rice
- 1 cup jasmine rice Fragrant and fluffy, complements the dish perfectly.
- 2 cups chicken broth or water To cook the rice, infusing it with flavor.
For Serving (optional)
- Fresh cilantro, chopped For garnish, adds freshness.
- Lime wedges For additional zest.
Instructions
Marinate the Chicken
- Whisk together coconut milk, lime juice, lime zest, garlic, olive oil, salt, and black pepper in a large bowl.
- Add chicken to the bowl, ensuring it's thoroughly coated.
- Cover and let the chicken chill in the refrigerator for at least 30 minutes.
Cook the Rice
- In a medium pot, bring chicken broth (or water) to a boil.
- Stir in jasmine rice, cover the pot, and lower heat to let it simmer for about 15 minutes.
- Remove pot from heat but keep covered for another 5 minutes to steam the rice.
Sear the Chicken
- Heat a skillet over medium heat and remove chicken from the marinade.
- Add chicken to skillet and sear for 6-7 minutes on each side until cooked through.
Make the Sauce
- Pour reserved marinade into the skillet with chicken and let it simmer for 3-4 minutes until thickened.
Serve
- Plate the fluffy jasmine rice, top with seared chicken, and drizzle thickened sauce over.
- Garnish with chopped cilantro and lime wedges if desired, then enjoy hot.
Notes
For extra flavor, cook rice in coconut milk instead of water. Add chili or hot sauce to the marinade for heat. Use a meat thermometer to check chicken is 165°F (75°C).