Island Glazed Chicken and Coconut Rice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
674 kcal
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Course
Main Course
Island Glazed Chicken and Coconut Rice
Description
Island Glazed Chicken and Coconut Rice begins with a spiced chicken rub containing salt, cumin, cinnamon, chili powder, and black pepper, rubbed onto chicken pieces for warmth and depth. After browning the chicken in butter and honey, uncooked white rice is added to the pan along with coconut milk, water, sugar, and lime juice. The chicken is returned to the pot to steam over the rice, infusing it with rich coconut flavor and citrus brightness while cooking through.
Meanwhile, a glaze of soy sauce, brown sugar, garlic, and sriracha is boiled, then thickened with a cornstarch slurry. Once the chicken and rice finish, the flavorful glaze is spooned atop the poultry, adding sweet, savory, and spicy notes.
The dish can be garnished with pineapple, cilantro, and lime wedges to reinforce the island theme and add freshness. This combination yields a meal that offers tender, spiced chicken with aromatic, slightly sweet rice and a balanced glaze.
Ingredients
- 4 chicken breast OR 4-6 bone-in chicken thighs, boneless skinless
- 2 tablespoons butter
- 2 tablespoons honey
- 1 cup white rice uncooked
- 1 cup coconut milk
- 1 cup water
- 3 teaspoons sugar
- lime juice of 1
- pineapple optional, sliced or chopped (pineapple), lime wedges for garnish
- cilantro
- lime
island glaze
- ⅓ cup soy sauce low sodium
- ⅓ cup brown sugar
- 1 tablespoon Sriracha sauce
- 2 teaspoons garlic minced
- 2 tablespoons corn starch + 4 tablespoons cold water
chicken rub
- 2 teaspoons salt
- 1 teaspoon cumin ground
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- ½ teaspoon black pepper 1/4 teaspoon if using finely ground pepper, cracked
Instructions
- Stir together rub ingredients. Rub seasonings all over chicken.
- In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
- When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
- Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
- Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
- In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
- Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.
Notes
- Suggested garnishes include sliced or chopped pineapple, fresh cilantro, and lime wedges to enhance the tropical flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 72g | 24% |
| Protein | 54g | 108% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 2254mg | 94% |
| Potassium | 1124mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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