Coconut Cilantro Chicken and Rice
Elevate your weeknight dinner game with this Coconut Cilantro Chicken and Rice recipe—a one-skillet wonder that’s bursting with vibrant, aromatic flavors. Tender, golden-seared chicken thighs are infused with the warm earthiness of turmeric and simmered in a creamy, fragrant coconut milk sauce. The rice, cooked directly in the skillet, absorbs every ounce of the rich broth, creating a luxuriously flavorful base. Fresh cilantro and a bright squeeze of lime juice add a refreshing balance, while a garnish of green onions ensures a pop of color and crunch. Ready in just 50 minutes and perfect for four, this comforting yet exotic dish combines simplicity with gourmet appeal, making it an ideal option for both busy evenings and impressing dinner guests.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground turmeric
- 2 tablespoons Coconut oil
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 can Coconut milk (full-fat)
- 1 cup Chicken broth
- 1 cup Long-grain white rice (uncooked)
- 0.5 cup Fresh cilantro (chopped)
- 2 tablespoons Lime juice
- 2 pieces Green onions (sliced, for garnish)
Instructions
Season the chicken thighs with salt, pepper, and turmeric on both sides.
Heat a large skillet over medium heat and add the coconut oil. Once hot, sear the chicken thighs for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the uncooked rice to the skillet, stirring to ensure it is evenly distributed in the liquid.
Nestle the seared chicken thighs back into the skillet on top of the rice. Cover and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature of 165°F/74°C).
Once cooked, remove the skillet from the heat and sprinkle the chopped cilantro over the top. Drizzle the lime juice evenly over the dish.
Garnish with sliced green onions and serve hot. Enjoy your Coconut Cilantro Chicken and Rice!
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.7 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1941 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
