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Chicken with Coconut Rice Recipe

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4.3 from 11 reviews

This vibrant Chicken with Coconut Rice recipe features tender, marinated chicken thighs caramelized to perfection in a skillet and served over fragrant coconut-infused jasmine rice cooked in an Instant Pot. Enhanced with ginger, lime, garlic, roasted peanuts, fresh cilantro, and spinach, this dish offers a perfect balance of savory, tangy, and nutty flavors in under 30 minutes, making it an easy yet impressive meal for any night.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Marinade

  • 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
  • 1-inch piece of ginger, grated
  • 3 green onions, thinly sliced (white parts and green parts separated)
  • Zest and juice of 1-2 limes
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil or avocado oil

For the Coconut Rice

  • 2 cups white or jasmine rice
  • 1 1/2 cups water
  • 1 can (13.5-14 oz) coconut milk
  • A pinch of salt

For Finishing the Chicken

  • 2-3 cloves garlic, minced
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup chopped cilantro
  • 1 cup spinach, bok choy, or similar leafy greens
  • Additional salt and pepper, to taste

Instructions

  1. Marinate Chicken: In a stainless steel bowl, combine the chicken pieces with grated ginger, white parts of green onions, lime zest, brown sugar, salt, and olive or avocado oil. Mix thoroughly to coat the chicken evenly and let it marinate for 20 minutes up to 2 hours to absorb the flavors.
  2. Cook Coconut Rice: Add rice, water, coconut milk, and a pinch of salt to an Instant Pot. Secure the lid and cook on high pressure for 3 minutes, then allow a natural pressure release for 10-15 minutes to ensure the rice finishes cooking perfectly. Carefully release remaining steam, fluff the rice with a fork, and set aside.
  3. Cook Chicken: Heat a large skillet or cast iron pan over medium-high heat. Add marinated chicken in 1-2 batches depending on pan size to avoid overcrowding. Let the chicken sit undisturbed for several minutes to develop a caramelized crust before stirring.
  4. Add Peanuts and Garlic: After the chicken is fully cooked, reduce the heat slightly, then add the chopped roasted peanuts and minced garlic to the pan. Sauté for 3-5 minutes until peanuts are toasty and garlic is fragrant, stirring occasionally to prevent burning.
  5. Finish with Greens and Herbs: Stir in chopped cilantro, green onion greens, and spinach or bok choy. Squeeze fresh lime juice over the mixture and season with additional salt and pepper to taste. Cook just until the greens are wilted and everything is well combined.
  6. Serve: Portion the coconut rice on plates, then top generously with the flavorful chicken mixture. Enjoy this easy, delicious meal warm.

Notes

  • If you don’t have an Instant Pot, cook the coconut rice on the stovetop: rinse 2 cups rice, then combine with 1 1/2 cups water, 1 can coconut milk, and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for about 18-20 minutes until liquid is absorbed and rice is tender.
  • Using chicken thighs ensures juicy, flavorful meat but you may substitute with skinless chicken breasts, adjusting cooking time accordingly.
  • For a spicier version, add chopped fresh chili or a pinch of chili flakes when cooking the chicken.
  • Leftover chicken and rice can be stored separately in airtight containers in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Fusion (Asian-inspired)

Find it online: https://yourdailycook.com/chicken-with-coconut-rice-recipe/