Lucas Delgado
Coconut rice is a versatile dish that pairs well with various proteins and vegetables. Chicken, in particular, is a popular choice to serve with coconut rice, as it can be prepared in a multitude of ways and takes on a range of flavours. From teriyaki chicken to Hawaiian chicken, the juicy meat complements the creamy coconut rice, creating a delicious and easy weeknight meal. Whether you're in the mood for something sweet and spicy or a more subtle coconut flavour, there's a chicken and coconut rice combination to tantalise your taste buds.
| Characteristics | Values |
|---|---|
| Dish name | Hawaiian Chicken with Coconut Rice |
| Chicken type | Any type of chicken |
| Marinade ingredients | Pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, canola oil, honey |
| Marinade time | 1 hour to 24 hours |
| Chicken cooking temperature | 165℉ |
| Rice ingredients | Coconut milk, water, rice |
| Rice cooking method | Stovetop, rice cooker, or oven |
| Rice cooking time | 15-20 minutes |
| Additional ingredients | Pineapple, honey, cilantro, lime juice, lime zest, green onions |
| Sides | Veggie sides (green beans, roasted lemon garlic broccoli, garlic Parmesan asparagus) |
| Other recipes | Ginger Peanut Chicken with Coconut Rice, Island Glazed Chicken and Coconut Rice, Teriyaki Chicken over Coconut Rice, One Pot Coconut Chicken and Rice |
Explore related products
What You'll Learn
Ginger Peanut Chicken with Coconut Rice
This recipe is a quick, weeknight-easy meal that feels a little fancy and elevated. It's a juicy, quick-marinated, ginger-spiked chicken on a bed of coconut jasmine rice, with crunchy peanuts, bright fresh cilantro, and lime squeezes.
Ingredients
- Chicken
- Ginger
- Green onions (white parts)
- Lime zest
- Brown sugar
- Salt
- Oil
- Coconut milk
- Rice
- Peanuts
- Garlic
- Cilantro
- Spinach
- Lime juice
Method
To make the Ginger Peanut Chicken with Coconut Rice, start by marinating the chicken. In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes to 2 hours.
Next, prepare the coconut rice. In a large pot, add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk. Bring it to a boil, reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes.
Now, cook the chicken. Heat a large skillet (nonstick or cast iron) to medium-high heat. Add the marinated chicken, working in batches if needed. Cook until crispy, about 5 minutes. Add the butter, tamari/soy sauce, and garlic, and cook for another minute.
Once the chicken is cooked, turn down the heat and add the peanuts and garlic to the pan. Sauté for 3-5 minutes, until the peanuts are roasty and the garlic is fragrant. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with salt and pepper as needed.
Finally, serve the chicken over the bed of coconut rice. Enjoy your delicious and fancy-feeling weeknight meal!
Smoking Chicken: Why the Meat Turns Gray
You may want to see also
Explore related products
Island Glazed Chicken and Coconut Rice
Ingredients
For the chicken:
- Chicken breasts, thighs, or tenders
- Ginger
- Green onions (white parts)
- Lime zest
- Brown sugar
- Salt
- Oil
- Honey
For the rice:
- Jasmine rice
- Coconut milk
- Water
- Sugar
- Lime juice
- Cilantro
Method
First, marinate the chicken. In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts only), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes to 2 hours. You can also add pineapple juice, soy sauce, ketchup, and canola oil to the marinade.
Next, cook the rice. Add the rice, coconut milk, water, and sugar to a pot. Bring to a boil, then reduce to medium-low heat and cook, covered, for 15-20 minutes. Once the rice is cooked, add in the lime juice and chopped cilantro, and salt to taste.
Now, cook the chicken. Heat a large skillet to medium-high heat and add the marinated chicken, working in batches if necessary. Cook the chicken until it reaches an internal temperature of 165°F. Once the chicken is cooked, brush honey on both sides.
Finally, assemble the dish. Serve the chicken over the coconut rice, garnishing with additional cilantro and lime juice if desired. You can also add grilled pineapple and onion to the dish for a tropical twist.
Tips and Variations
- This dish can be made in a rice cooker by following the manufacturer's instructions.
- For a one-pan meal, cook the rice in the same pan as the chicken, allowing it to absorb the flavours of the butter and honey before adding in the liquids.
- If you prefer your rice with a stronger coconut flavour, use coconut cream instead of coconut milk. However, note that the rice will require additional liquid.
- For a vegetarian option, omit the chicken and serve the coconut rice with tropical fruit salsa.
- For a complete meal, serve with roasted beets, a green salad, or roasted broccoli or green beans.
Enhancing Rice and Chicken Meals for Your Dog
You may want to see also
Explore related products
Teriyaki Chicken over Coconut Rice
Chicken and coconut rice is a versatile dish that can be adapted to suit your taste. The chicken can be marinated in a variety of ways and served with a range of fruits and vegetables. Teriyaki Chicken over Coconut Rice is a popular choice, offering a sweet and tangy flavour combination.
To make the coconut rice, you will need to rinse the rice and combine it with coconut milk and water in a 1:1 ratio. Bring this to a boil and then reduce to a simmer, cooking until the rice is tender. You can also add brown sugar, lime juice, and lime zest to the rice for extra flavour.
For the teriyaki chicken, you can use chicken breasts or thighs, sliced in half or pounded to an even thickness to help with even cooking and marinade absorption. The teriyaki sauce can be used as a marinade and can be made with soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger paste, minced garlic, and red pepper flakes. To thicken the sauce, gradually add a mixture of cornstarch and water while whisking over low heat.
Marinate the chicken in the teriyaki sauce for up to 24 hours, although be aware that the citrus in the marinade may cause the chicken to break down after 30 minutes. Cook the chicken on a grill, cast iron grill, charcoal grill, electric grill, or non-stick skillet until it reaches 165℉, flipping halfway through.
Serve the chicken over the coconut rice, with grilled pineapple and red onion slices, and fresh cilantro. Drizzle the remaining teriyaki sauce over the dish, and enjoy! This dish offers a unique and delicious combination of flavours and is perfect for a tropical-inspired meal.
Popeyes' Cocaine-laced Chicken: Orlando's Unfortunate Incident
You may want to see also
Explore related products
Hawaiian Chicken with Coconut Rice
Ingredients
For the chicken:
- Chicken breasts or tenderloins
- Pineapple juice
- Soy sauce
- Ketchup
- Brown sugar
- Fresh garlic
- Canola oil
- Honey
- Ginger (grated)
- Sesame oil
- Rice vinegar
- Chicken bouillon
- Smoked paprika
For the coconut rice:
- Rice
- Coconut milk
- Water
- Sugar
- Lime juice
- Cilantro
Method
Step 1: Marinate the chicken
In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic, canola oil, and ginger, smoked paprika, rice vinegar, chicken bouillon, and sesame oil to create the marinade for the chicken. Add the chicken to a zip lock bag and pour the marinade over the chicken, mixing well to ensure all the chicken is covered. Marinate for 20 minutes to 24 hours. The longer the chicken sits in the marinade, the more flavourful it will be.
Step 2: Cook the chicken
Grease a grill pan, cast-iron grill, charcoal grill, electric grill, or non-stick skillet. Cook the chicken at a low heat for 5-7 minutes on each side or until it reaches 165°F. Flip halfway through. Once the chicken is done, brush honey on both sides of the tenderloins and remove.
Step 3: Make the coconut rice
While the chicken is cooking, start making the coconut rice. In a pot, add the rice, coconut milk, water, and sugar. Bring to a boil and then reduce to medium-low heat. Cover and cook for 15-20 minutes. Once the rice is done, add some lime juice and chopped cilantro.
Step 4: Grill the pineapple
Slice a fresh pineapple into 1/2-inch thick slices and grill on both sides.
Step 5: Plate and serve
Serve the chicken and grilled pineapple on a bed of coconut rice. Garnish with green onions and some additional sauce.
Tips and Variations
- You can use boneless, skinless chicken thighs or breasts for this recipe.
- The marinade can be cooked and reduced to make a sauce to drizzle over the chicken and rice.
- For a more savoury coconut rice, cook the rice in the leftover sauce from the chicken before adding the coconut milk and liquids.
- For a sweeter coconut rice, add more sugar to taste.
- This dish goes well with tropical fruits or a fruit salsa, such as mango salsa or strawberry avocado salsa.
- For a complete meal, serve with veggie sides such as Asian-style green beans, roasted lemon garlic broccoli, or easy garlic Parmesan asparagus.
Trader Joe's Chicken: What's the Pink Packing For?
You may want to see also
Explore related products
One Pot Coconut Chicken and Rice
This recipe is a quick and easy weeknight meal that's full of flavour and simple to make. It's inspired by the tropical flavours of Hawaii, where coconut and cilantro rice is a staple. The chicken is juicy and tender, and the rice is infused with creamy coconut milk.
Ingredients
- Chicken thighs (boneless, skinless)
- Jasmine rice (or any long-grain rice)
- Coconut milk
- Onion
- Ginger
- Garlic
- Lime
- Cilantro
- Salt and pepper
- Honey (optional)
- Chicken broth (optional)
Method:
Preheat your oven to 400°F. Heat some oil in a Dutch oven or oven-safe pot to medium-high heat. Season the chicken with salt and pepper, then brown the chicken in the oil for 3-4 minutes on each side. Remove the chicken from the pot and set aside.
Add the onion and ginger to the pot and cook until they are tender and translucent. Pour in the coconut milk and chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Add the rice and stir to coat, then nestle the chicken thighs into the rice mixture. Sprinkle with coconut and add a tight-fitting lid to the pan.
Bake for 20-25 minutes, or until the rice is tender and the chicken is cooked through. To finish, sprinkle with green onions, cilantro, and a squeeze of lime juice.
Tips and Variations:
- For a crispy skin on your chicken, sear the chicken skin-side down only before baking.
- You can also add other ingredients like turmeric, red chilli flakes, or peanuts to the rice for a crunchy texture and extra flavour.
- If you're serving this dish with fruit, fresh pineapple slices or a tropical fruit salsa go well with the coconut and chicken.
This One Pot Coconut Chicken and Rice is a tasty, tropical-inspired meal that's perfect for a quick and easy weeknight dinner.
El Popo Loco Chicken: How Much Sodium?
You may want to see also
Frequently asked questions
There are many types of chicken dishes that go well with coconut rice, including Hawaiian chicken, ginger peanut chicken, teriyaki chicken, and pineapple chicken.
To make Hawaiian chicken with coconut rice, you'll need to marinate the chicken for 1-24 hours, sear it in a saucepan, and then cook the rice in a mixture of coconut milk, pineapple juice, and spices.
Some side dishes that go well with chicken and coconut rice include grilled pineapple, fruit salsa, roasted beets with goat cheese, and cucumber salad.
