Description
A delicious and flavorful dish combining marinated chicken, coconut milk, and fragrant jasmine rice.
Ingredients
Scale
- 1/4 cup maple syrup
- 1 tablespoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- boneless, skinless chicken thighs (or chicken breast)
- 1 can (13 oz) coconut milk
- 1 cup jasmine rice (or basmati or long-grain white rice)
- 1 cup water
- pinch of salt
- 2 tablespoons oil
- fresh cilantro (for garnish)
- lime wedges (optional, for serving)
Instructions
- In a bowl, combine 1/4 cup maple syrup, 1 tablespoon cayenne pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder. Add the chicken, ensuring it’s well coated. Let it marinate in the fridge for at least 30 minutes, or overnight for the best flavor.
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 1 can (13 oz) of coconut milk and 1 cup of water. Add a pinch of salt and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the liquid is absorbed and rice is tender.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Cook the chicken for about 6-7 minutes on each side or until it is cooked through and has a nice caramelized color. If you have remaining marinade, you can add it to the pan for extra flavor, cooking it down for a couple of minutes.
- Once the chicken is done, remove it from the skillet and let it rest for a few minutes. Fluff the coconut rice with a fork. Serve the chicken over a bed of coconut rice, drizzling any pan juices on top.
- Chop fresh cilantro and sprinkle it over the dish for a fresh, vibrant finish. You can also add lime wedges on the side for a zesty kick.
Notes
- Letting the chicken marinate overnight enhances its flavor.
- Make sure to rinse the rice thoroughly to remove excess starch for fluffier texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 10g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg