Cozy Tropical Meal (Printable Version)

A sunny, tropical dish featuring juicy chicken and fluffy coconut-infused rice with fragrant spices. It's a simple, stunning meal that's perfect for a celebration or an easy weeknight dinner.

# Ingredients:

→ Chicken Prep

01 - 4 chicken breasts (or thighs), no bones or skin
02 - 1 teaspoon powdered garlic
03 - 1 teaspoon powdered onion
04 - 1 teaspoon ground coriander
05 - 1 teaspoon ground cumin
06 - ½ teaspoon paprika
07 - A pinch of salt and some black pepper
08 - 1 tablespoon olive oil
09 - Juice from 1 lime (around 1 tablespoon)

→ Rice with Coconut Flavor

10 - 1 cup uncooked white long-grain rice
11 - 1 ½ cups full-fat canned coconut milk
12 - 1 ½ cups of water or chicken stock (if preferred)
13 - 2 minced garlic cloves
14 - 1 small onion, finely chopped
15 - 1 tablespoon coconut oil (olive oil works too)
16 - Grated fresh ginger, 1 teaspoon (optional)
17 - Salt as desired

→ Optional Toppings

18 - Chopped fresh parsley or cilantro
19 - Lime wedges for squeezing
20 - Toast some shredded coconut

# Steps:

01 - Mix garlic powder, onion powder, cumin, coriander, paprika, salt, and pepper in a little bowl. Sprinkle evenly onto both sides of the chicken, then squeeze lime juice on top.
02 - Warm up some olive oil in a big pan over medium heat. Once the oil’s hot, sear the chicken for about 6 to 7 minutes on each side until golden and fully cooked (165°F inside). Take out and set aside.
03 - Using the same pan, warm up the coconut oil again over medium heat. Toss in the chopped onion and cook till soft, which takes around 3 minutes. Add minced garlic and ginger if you’re using it, sauté for 1 minute or until you can smell it.
04 - Pour the uncooked rice into the pan, stirring until covered with oil and flavors. Pour in the coconut milk and water (or stock) and bring everything to a gentle simmer.
05 - Drop the heat low when it’s simmering, then cover it with a lid. Let it cook for roughly 15–18 minutes until the liquid’s gone and the rice is nice and soft. Take it off the stove, but don’t uncover just yet—leave it sitting for 5 minutes before fluffing.
06 - Loosen the cooked rice with a fork and spread it on plates. Slice the chicken and put it on top. Sprinkle on chopped cilantro or parsley, toasted coconut, and a lime wedge. Enjoy while warm!

# Notes:

01 - If you'd like, swap chicken breasts for thighs to keep it moist.
02 - Want some heat? Add chili slices or red pepper flakes.
03 - For extra fragrance, switch white rice with basmati or jasmine.
04 - Goes nicely with a cucumber salad or roasted veggies as sides.