Q1: What is the absolute, number one secret to truly fluffy, not mushy, coconut rice?

There are two main secrets! First, be sure to use the pilaf method described in this recipe: sauté your aromatics and then toast your dry rice in the hot oil before you add your liquids. This helps the grains to stay separate. Second, and most importantly, after the rice has finished cooking, you must let it sit, covered and off the heat, for at least 5 minutes . This crucial resting step is the key that allows the rice to finish steaming and absorb the last bits of moisture, guaranteeing a perfect, fluffy texture every time.

Q2: Can I make this dish ahead of time for meal prep?

Yes, this is a fantastic meal-prep recipe! You can prepare the entire dish and portion it into airtight containers. It will keep beautifully in the refrigerator for up to 4 days, making for a delicious and satisfying lunch.

Q3: What is the best kind of coconut milk to use for a rich and creamy rice

For the absolute richest, creamiest, and most authentic result, it is essential to use canned, full-fat coconut milk . "Light" coconut milk has a much higher water content and will result in a much less flavorful and creamy rice. You should not use the refrigerated coconut milk that is sold in a carton as a beverage.

Q4: Can I use brown rice for this recipe instead of white rice?

You can, but you will need to adjust the cooking time and the amount of liquid. Brown rice typically takes much longer to cook (around 40-45 minutes) and requires more liquid than white rice. You will likely need to add about an extra 1/2 to 1 cup of water or broth and increase the simmering time accordingly.

Q5: Is this recipe gluten-free?

Yes! As written, this recipe is completely and naturally gluten-free .

One-Pan Coconut Chicken and Rice (Easy Recipe!)

A flavorful and easy one-pan meal of Coconut Chicken and Rice. This dish features boneless, skinless chicken seasoned with a warm spice blend of cumin, coriander, and paprika, which is then pan-cooked until golden. In the same skillet, a rich and creamy coconut rice is prepared by toasting the grains with aromatics like onion and garlic, and then simmering them in a mixture of full-fat coconut milk and water until tender. The finished dish is served by placing the sliced chicken on top of the fluffy coconut rice.

Author: Grace

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and pepper, to taste
1 tablespoon fresh lime juice
For the Coconut Rice:
1 cup long-grain white rice
1 ½ cups canned, full-fat coconut milk
1 ½ cups water or chicken broth
1 tablespoon coconut oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
For Garnish (Optional):
Fresh cilantro or parsley, chopped
Lime wedges
Shredded coconut, toasted

Instructions

Prepare the Chicken: In a small bowl, combine the cumin, coriander, garlic powder, onion powder, and paprika. Season the chicken on both sides with this spice mixture, salt, and pepper. Drizzle with fresh lime juice.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, until golden brown and cooked through (165°F). Remove the chicken from the pan and set it aside to rest.
Prepare the Coconut Rice: In the same skillet, add the coconut oil over medium heat. Add the diced onion and cook for 3 minutes, until softened. Add the minced garlic and optional grated ginger and sauté for 1 more minute until fragrant.
Add the uncooked rice to the skillet and stir to coat. Pour in the coconut milk and water (or broth). Stir and bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the skillet with a tight-fitting lid, and let the rice cook for 15-18 minutes, until the liquid is absorbed and the rice is tender.
Remove the skillet from the heat and let it sit, still covered, for 5 minutes before fluffing with a fork.
(Final assembly instructions inferred as they were missing from the article)
Slice the rested chicken. Fluff the coconut rice with a fork and divide it onto four plates. Arrange the sliced chicken on top of the rice.
Garnish with fresh cilantro, lime wedges, and toasted coconut, if desired.

Notes

This is a one-pan meal (for the main dish), which builds layers of flavor by cooking the rice in the same skillet used for the chicken, making for easy cleanup.
Using full-fat canned coconut milk is recommended for the richest and creamiest rice.
Letting the rice steam, covered and off the heat, for 5 minutes before fluffing is a key step to ensure a perfect, fluffy texture.

Find it online: https://www.eatswithsoul.com/one-pan-coconut-chicken-and-rice/