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Homemade Coconut Chicken and Rice recipe photo

Coconut Chicken and Rice

A creamy, fragrant baked coconut rice topped with shredded chicken and a bright cilantro‑jalapeño lime sauce.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 6 servings

Equipment

  • 9x13-inch baking pan (glass or ceramic)
  • Aluminum Foil
  • Blender or Food Processor
  • Wooden Spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 (13.66-ounce) can coconut milk divided; reserve about 1/3 cup solids for sauce
  • 1 1/2 cups uncooked basmati rice do not substitute other rice
  • 1 1/3 cups chicken stock use full‑bodied (not low sodium)
  • 2 tablespoons soy sauce regular, not reduced‑sodium
  • 3 tablespoons olive oil divided (1 tbsp for rice mixture, 2 tbsp for sauce)
  • 2 teaspoons ginger paste
  • 2 teaspoons minced garlic
  • 1 (12-ounce) package frozen edamame use unthawed
  • 1 cup frozen corn use unthawed
  • 2 1/2 cups diced cooked chicken rotisserie chicken works well
  • 1/2 cup fresh cilantro loosely packed
  • 1 tablespoon jalapeño coarsely chopped, seeds and ribs removed
  • 3 limes limes divided; 1 tsp zest and 3 tbsp juice for sauce, then additional zest and juice for finishing
  • salt to taste (recipe suggests 1/2 tsp in rice, 1/4 tsp in sauce)
  • Optional toppings thinly sliced Persian cucumber, ripe avocado, additional cilantro, lime wedges

Instructions
 

  • Preheat the oven to 400°F (200°C). Generously spray a glass or ceramic 9×13-inch baking pan; do not use metal.
  • Open the can of coconut milk without shaking. Scoop out about 1/3 cup of the thick coconut cream into a small blender or food processor and set aside. Pour the remaining coconut milk (liquid) into the prepared baking pan.
  • Add the uncooked basmati rice, chicken stock, soy sauce, 1 tablespoon olive oil, ginger paste, minced garlic, 1/2 teaspoon salt (or to taste), the unthawed edamame, and the unthawed corn to the pan with the coconut milk. Stir until evenly combined and spread into an even layer.
  • Cover the pan tightly with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake uncovered for an additional 15 minutes.
  • While the rice bakes, shred or chop the cooked chicken into small pieces.
  • Make the cilantro‑jalapeño lime sauce: combine the reserved 1/3 cup coconut cream, remaining 2 tablespoons olive oil, cilantro, chopped jalapeño, 1 teaspoon lime zest, 3 tablespoons lime juice, and about 1/4 teaspoon salt in the blender. Pulse until cilantro is broken down and the sauce is just combined; do not overblend. Chill until ready to serve.
  • After the final 15 minutes of baking, remove the dish from the oven. Do not stir. Sprinkle the shredded chicken evenly over the rice. Drizzle the remaining 1 teaspoon lime zest and 2 tablespoons lime juice over the chicken and rice. Cover again with foil and let the pan stand at room temperature for 10 minutes.
  • After 10 minutes, gently mix the chicken into the rice and lightly fluff with a fork. Serve portions topped with the cilantro‑jalapeño lime sauce and optional toppings as desired.

Notes

  • Do not shake the coconut milk can before opening to separate cream and liquid.
  • Use basmati rice only for best texture.
  • Use full‑flavored chicken stock for good depth of flavor.
  • If you prefer, grate fresh ginger and garlic instead of paste.
  • Measure 1 tablespoon chopped jalapeño with seeds and ribs removed.
  • Optional toppings: sliced Persian cucumber, avocado, extra cilantro, and lime wedges.