Description
A tropical dish featuring juicy chicken thighs marinated in coconut and served on a bed of fragrant coconut rice, perfect for family dinners or gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup coconut milk
- 1 cup jasmine rice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Chopped green onions for garnish
- Pineapple chunks for serving (optional)
Instructions
- Whisk together the soy sauce, brown sugar, and coconut milk in a large mixing bowl. Immerse the chicken thighs in the marinade and refrigerate for at least 30 minutes.
- Heat a large skillet over medium heat and add the vegetable oil.
- Remove the chicken from the marinade and cook in the skillet for 5-7 minutes per side until golden brown and fully cooked.
- In the same skillet, pour in the reserved marinade and bring to a boil. Stir in the jasmine rice and water according to package directions.
- Reduce heat, cover, and simmer for 15-20 minutes or until rice is tender.
- Fluff the rice with a fork before serving topped with the warm chicken, garnished with green onions and pineapple chunks if desired.
Notes
For more flavor, marinate the chicken a day in advance. This dish can also be made in an air fryer or baked in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg