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Amberly Vahn

Coconut Lime Chicken and Rice

Coconut Lime Chicken and Rice combines tropical flavors in a comforting dish perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Tropical
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Chicken Marinade
  • 1.5 lb. boneless, skinless chicken thighs
  • 2 whole limes, zest and juice
  • 1 can (13.5 oz) coconut milk
  • 3 Tbsp. soy sauce
  • 2 Tbsp. brown sugar
  • 4 cloves garlic, minced
  • 1 tsp. grated ginger
  • 1 tsp. salt
  • freshly ground black pepper

Equipment

  • Mixing bowl
  • Medium saucepan
  • Large skillet
  • Fork

Method
 

  1. In a large mixing bowl, combine lime zest and juice, coconut milk, soy sauce, brown sugar, minced garlic, grated ginger, salt, and pepper. Whisk until smooth. Add chicken, coat well, and marinate for at least 30 minutes.
  2. While the chicken marinates, rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, chicken broth (or water), coconut milk, and a pinch of salt. Bring to boil, cover, and simmer for 15-18 minutes. Let sit covered for 5 minutes, then fluff with a fork.
  3. Heat a large skillet over medium-high heat and add a splash of oil. Remove chicken from marinade, shake off excess, and place in skillet. Sear for about 5-7 minutes on each side until cooked through.
  4. To serve, spoon coconut rice onto plates, top with chicken, and drizzle pan sauce over. Garnish with cilantro, lime wedges, and chili slices.

Notes

Marinating the chicken overnight amplifies the flavors. This dish is adaptable to suit different palates, making it great for festive gatherings!