Description
A warm coconut-scented rice bowl topped with crispy chicken, flavored with lime and fresh herbs, perfect for a weeknight dinner.
Ingredients
Scale
- 300 g (1 1/2 cups) long-grain rice
- 400 ml (13.5 fl oz / 1 can) full-fat coconut milk
- 240 ml (1 cup) water
- 500 g (1 lb) boneless, skin-on chicken thighs or breasts
- 1 tsp (5 g) kosher salt (for brine)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) black pepper
- 1 small onion (120 g), thinly sliced
- 2 garlic cloves (6 g), minced
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) chopped cilantro
- sliced scallions
- 40 g (1/2 cup) shredded toasted coconut (optional)
Instructions
- Rinse the rice under cold water until the rinse runs clear. Combine rice, coconut milk, and water in a saucepan; add 1/2 tsp salt. Bring to a gentle boil, reduce heat, cover, and cook for 15 minutes, then rest covered for 10 minutes; fluff with a fork.
- Mix salt and sugar in cold water and submerge chicken for 10 minutes. Pat dry and rub with the spice mix.
- Heat oil in a skillet over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden, flip, and cook for another 4–6 minutes until cooked through. Rest for 5 minutes before slicing.
- Add butter or oil in the skillet, sauté onion until translucent, add garlic, lime zest, juice, and toss the sliced chicken to combine.
- Divide the rice among bowls, top with chicken, scallions, cilantro, and toasted coconut if using. Serve immediately with lime wedges and hot sauce.
Notes
For a vegetarian version, substitute chicken with tofu or cauliflower and bake at 200°C (400°F) for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2.5g
- Protein: 34g
- Cholesterol: 110mg