Description
A flavorful and aromatic Spiced Coconut Basil Chicken with Rice that combines tender chicken, creamy coconut milk, and fresh basil for a deliciously spiced, one-pan meal. Perfect for dinner or meal prep, this dish offers a tropical twist on your classic chicken and rice.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon coconut oil (or olive oil)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup coconut milk (full-fat for creaminess)
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or coconut aminos (for gluten-free option)
- For the Rice:
- 1 cup jasmine rice (or preferred rice variety)
- 2 cups water or coconut water (for extra flavor)
- Pinch of salt
Instructions
-
Prepare the Rice:
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water (or coconut water), and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and tender. Remove from heat and let it rest. -
Season the Chicken:
In a small bowl, combine ground cumin, coriander, turmeric, paprika, cinnamon, cayenne, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts or thighs. -
Cook the Chicken:
Heat the coconut oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 6-7 minutes per side, or until the chicken is cooked through and golden brown on both sides. Remove the chicken from the skillet and set it aside. -
Prepare the Coconut Sauce:
In the same skillet, pour in the coconut milk and bring it to a simmer. Scrape any browned bits from the bottom of the skillet to enhance flavor. Stir in lime juice, soy sauce (or coconut aminos), and half of the chopped basil. Simmer for 2-3 minutes until the sauce slightly thickens. -
Combine Chicken and Sauce:
Return the cooked chicken to the skillet. Spoon the coconut basil sauce over the chicken, then simmer for another 3-5 minutes to allow the chicken to absorb the flavors and the sauce to thicken further. -
Serve:
Serve the coconut basil chicken over the cooked rice. Garnish with the remaining fresh basil and a drizzle of sauce from the pan.
Notes
-
Substitute Chicken Thighs: For a juicier and more flavorful dish, use boneless, skinless chicken thighs.
-
Add More Veggies: Feel free to add vegetables like bell peppers, spinach, or peas to the dish for extra flavor and nutrition.
-
Make it Spicy: Adjust the level of heat by adding more cayenne pepper or fresh chilies.
-
Dairy-Free: This recipe is naturally dairy-free thanks to the coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: DINNER
- Method: Sautéing
- Cuisine: Thai
