Chicken With Coconut Rice


Chicken with coconut rice recipe is simple but delicious. It’s easy to make and goes well with plain white rice. Chicken rice recipe is one of the popular dish of chicken meat with rice. Here we are explaining how to make Spiced Coconut Chicken Rice with an easy process. Chicken love the taste of coconut milk and provides a lot of protein and calcium milk, good for the health.

The easiest, most delicious and healthy chicken rice bowl recipe you’ll find online. You won’t believe how simple it is to make and how fast it is to cook! Health benefits of coconut are numerous and remarkable for its nutritional value. Let us take a look at the top five health benefits of coconut to live healthier and happier.

Chicken With Coconut Rice

Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish. 

Indonesian Coconut Rice with Chicken and Zucchini


  • 2 tablespoons cooking oil
  • 8 chicken thighs
  • 2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 large onion, cut into thin slices
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 cups long-grain rice
  • 1 2/3 cups unsweetened coconut milk (one 13-ounce can)
  • 1 3/4 cups water
  • 1 pound zucchini, cut into 1/4-inch dice
  • 1 tablespoon lemon juice
  • 1/3 cup chopped cilantro (optional)


  • Step 1In a large deep frying pan or Dutch oven, heat the cooking oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
  • Step 2Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.
  • Step 3Stir in the coconut milk and the water. Add the chicken and bring to a simmer. Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes. Stir in the zucchini, cover, and cook until done, about 7 minutes longer. Stir the lemon juice and cilantro into the rice.

Suggested Pairing

A flamboyant Gewürztraminer is in its element with spices such as coriander and cumin. Look to one from Alsace for full body, a delicate rose-petal aroma, and spicy apricot flavor.

Spiced Coconut Chicken Rice

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In this one-pot meal, fragrant basmati rice simmers with chicken, spices, and coconut milk until it’s absorbed all of the delicious flavors in the pot. It’s inspired by recipe developer and food writer Shayma Owaise Saadat’s love of pulao, a rice dish with variations all over the world, including her native Pakistan. (Find Saadat’s Chicken and Tomato Pulao recipe here!) For fluffy, perfectly-cooked rice, Saadat employs time-honored techniques she’s learned from family members over time: 1. Start with the highest-quality basmati (she likes Daawat and Zebra brands.) 2. Layer a kitchen towel between the pot and lid to prevent condensation from dripping down into the rice below, which leads to mushiness. 3. Be patient: As tempting as it is to peek at the rice as it cooks, keeping the lid on creates steam that produces fluffy, evenly cooked grains. Once you get the hang of the technique, the sky’s the limit: Use canned chickpeas instead of chicken for a vegetarian option, or swap the kale for spinach or sliced zucchini. Saadat will also sometimes add crushed cardamom, cinnamon sticks, or whole cloves to the pot along with the turmeric and cayenne.


  • 4 servings
  • cups basmati rice
  • 2
  • Tbsp. grapeseed or vegetable oil
  • 1
  • large shallot, finely chopped
  • 2
  • cloves garlic, finely chopped
  • lb. skinless, boneless chicken thighs (6–8)
  • 1
  • tsp. ground turmeric
  • ½
  • tsp. cayenne pepper
  • tsp. kosher salt, divided
  • 1
  • 13.5-oz. can unsweetened coconut milk
  • ½
  • bunch Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips (about 2 cups)
  • Store-bought sliced pickled red chiles (optional)
  • Lime wedges (for serving)


Step 1

Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2″; let soak 30–45 minutes.

Step 2

Heat oil in a heavy pot with a wide base (preferably 10″) over medium-high. Add shallot and cook, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring until softened, about 1 minute.

Step 3

Add chicken, turmeric, cayenne, and 1½ tsp. salt. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes. Pour in ¾ cup water and bring to a simmer. Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.

Step 4

Drain rice and add to pot with chicken, then add coconut milk and remaining 1 tsp. salt. Stir to incorporate and bring to a boil. Drape a kitchen towel over pot; cover with lid. Bring corners of towel up and over lid and secure with a rubber band. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.

Step 5

Remove from heat and remove towel and lid. Arrange kale in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.

Step 6

Divide chicken and rice among bowls. Top with chiles if using. Serve with lime wedges.

Healthy Chicken Rice Bowl Recipe

I’ve got some sesame soy chicken that you can eat allllll week long right here.

This bowl is colorful. Loaded down with tons of flavor. Super satisfying and pretty easy to make too! In other words: PERFECT.

Let’s get to it.

If you have The Pretty Dish, then you know that these are almost identical to my beef bowls! I made a version of those here on the blog with ground beef, but the book recipe uses sliced sirloin and lots of spiralized carrots. It’s SO flavorful and comes together very quickly.

Anyway! I made them for dinner a few weeks ago and Eddie decided that it would be a great meal for him to prep on Sundays for the week. That made me happy and… annoyed.

Because one he starts prepping something I love to make and eats it every day for a few weeks, he ends up getting sick of it and I remove it from the dinner rotation. Hmmmpf. Whyyyy does he have to go and do that?!

The next week we ended up using the same marinade on chicken instead. I did the broiling method that we use every single week (seriously!) but these would be incredible grilled and you can probably bake them too. However, when you broil them you get that caramely, charred flavor that is the closest you can get to grilling.


Coconut rice is another go-to that I love, so I made some brown jasmine rice (Trader Joe’s has the best!) and white jasmine rice using my coconut rice recipe. I could eat that alone sprinkled with a little soy sauce. Fantastic.

Once the bowl all comes together, the chicken warms up the cabbage and the carrots and it’s super good. Just like the bowls in The Pretty Dish, I like to serve it with a sprinkling of sesame seeds, some lime spritzes and cilantro. And lots of avocado. I can’t help it! Love it ALL.

Since it’s one of my life goals to create non-boring chicken recipes – and to make chicken that I actually want to eat, I am all over this. Like I could not WAIT to tell you about these!

The other great thing about the chicken is that before I even tested it for the blog, Eddie was prepping it for his lunches for an entire WEEK. So you can obviously do that too. Once I started testing this recipe with the bowls, he added some cabbage for a slaw. As well as some other veggies. Seriously, the chicken might taste better the next day. It’s incredible.

You can also just prep the chicken and then make other delicious things like pizzas and tacos and salads this week. Oh my!



  •  yield: 4
  • prep time: 30 MINS
  • cook time: 35 MINS
  • total time: 1 HR 5 MINS

Sesame soy chicken bowls are loaded with flavor: toasted sesame, soy sauce and lime come together over coconut rice and avocado to create a delicious meal!



  • 1 ½ pounds boneless, skinless chicken thighs
  • 3  tablespoons  low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2  tablespoons  toasted sesame oil
  • 1  tablespoon  chili garlic sauce
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger


  • 1 1/2 cups jasmine rice
  • 1 1/2 cups canned coconut milk
  • 1/2 cup coconut water
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons coconut oil
  • 2 tablespoons finely shredded, unsweetened coconut (optional!)


  • 4 green onions, thinly sliced
  • 3 large carrots, spiralized (or chopped!)
  • 2 cups sliced red cabbage
  • 1 or 2 avocados, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • ¼ cup torn fresh cilantro
  • 1 lime, cut into wedges for spritzing


  • At least 30 minutes before (but you can do this overnight!), place the chicken in a resealable bag. In a small bowl, whisk together the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Pour it over the chicken. This can marinate anywhere from 30 minutes to a full 24 hours!
  • To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
  • When you’re ready to make the chicken, heat the broiler on high and place a wire rack 3 to 4 inches below. Line a baking sheet with foil. Use kitchen tongs to pull the chicken from the marinade and place it on the foil. (Discard the remaining marinade.)
  • Broil the chicken for 7 minutes, then flip it and broil for 7 minutes more. If you don’t want to broil it, you can bake it at 425 degrees F for 30 minutes, then check to see if it is done. Let the chicken rest for 10 minutes before slicing it.
  • To assemble the bowls, add the coconut rice on the bottom. Top with the avocado, shredded cabbage and spiralized carrots, some green onions and a little cilantro. Add the chicken on top along with a few avocado slices. Top with toasted sesame seeds and a lime wedge. You can also drizzle on extra toasted sesame oil if you’d like

Health Benefits Of Coconut

You might wonder, is a coconut truly a nut? The reality is, a coconut may be classified as a nut, a fruit, or a seed, depending on the criteria you use. In the culinary world, coconuts are generally viewed as fruits. They are known for adding a sweet, nutty — perhaps even tropical — flavor to dishes.

Coconuts grow on palm trees with the scientific name Cocos Nucifera. They likely originated in India and Southeast Asia. Today, coconuts grow in warm climates across the globe, such as the Caribbean and parts of Africa and South America.

Coconut meat is the edible white flesh lining the inside of a coconut, also called the “kernel.” Coconut meat can be used to create coconut oil, coconut cream, coconut milk, and dried coconut. Of course, you can eat it fresh, too.

Research suggests that coconut meat provides nutritious fats and various other potential health benefits.

Nutrition Information

Coconut is generally regarded as a source of healthy fat. The meat contains protein and fiber, as well as some essential minerals such as:

  • Iron
  • Manganese
  • Copper
  • Magnesium

Two tablespoons of fresh, shredded coconut contain the following nutrients:

  • 35 calories
  • Less than 1 gram of protein
  • 3 grams of fat
  • 2 grams of carbohydrates
  • 1 gram of fiber
  • 1 gram of sugar

Potential Health Benefits of Coconut

Historically, people have used coconut as part of traditional medicine. The meat is said to, among other things:

  • Counteract some poisons
  • Protect against disease
  • Ease inflammation
  • Kill bacteria

Researchers have studied some, but not all, of the potential health benefits of coconut. It could:

Improve your endurance. Coconut meat contains large amounts of medium chain fatty acids (MCFAs), a type of saturated fat that is much easier for the human body to digest than animal fats. These fats, also called medium chain triglycerides (MCTs), have been demonstrated to boost the endurance of trained athletes.

Give you better oral health. The MCFAs found in coconut meat also contain antimicrobial properties. These can be useful in preventing infections related to root canals and other teeth issues. Although eating coconut meat is not a substitute for proper dental hygiene, it can help kill some of the unwanted bacteria found in your mouth and protect your gums and teeth from infection or cavities.

Help you lose weight. Regularly eating coconut meat might help with weight loss. The MCFAs widely found in coconut meat are associated with fat burning.

Potential Risks of Coconut

Although coconut meat provides highly valuable nutrients, the food contains moderate amounts of saturated fats, so it’s best to enjoy it in moderation.

Healthy Alternatives

If you’re looking to avoid or cut back on saturated fats, rather than using coconut meat as a snack, choose something that’s high in healthy fats, like nuts, seeds, or avocados.

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