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Maple Chicken Coconut Rice

A comforting dish that combines sweet maple, savory soy, creamy coconut, and fluffy jasmine rice, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets chicken fillets Use organic chicken for the best flavor and quality.
  • 1/4 cup maple syrup Go for pure maple syrup instead of imitation for a richer taste.
  • 1 tablespoon soy sauce Pick lower-sodium soy sauce to control salt levels.
  • 1 cup coconut milk Full-fat coconut milk gives a creamy texture; light versions will work too.
  • 1 cup jasmine rice This aromatic rice pairs perfectly with the flavors in this dish.
  • 2 cups water For cooking the rice; chicken broth can be used for added flavor.
  • 1 tablespoon olive oil Extra virgin olive oil will infuse a nice flavor.
  • to taste salt and pepper Use freshly ground pepper for a wonderful bite.

Method
 

Preparation
  1. Marinate the chicken fillets in maple syrup and soy sauce for 30 minutes.
  2. While the chicken marinates, heat 1 tablespoon of olive oil in a skillet over medium heat.
  3. Add the marinated chicken fillets to the pan. Cook for about 6-7 minutes on each side until golden brown and fully cooked.
  4. In a separate pot, combine 1 cup of coconut milk, 2 cups of water, and 1 cup of jasmine rice. Bring to a boil, then reduce to simmer for 15 minutes, covered.
  5. Once the rice is cooked, remove from heat and let sit covered for an additional 5 minutes. Then fluff with a fork and season with salt to taste.
  6. Plate the fluffy coconut rice first, then place sliced chicken on top—drizzle with any remaining marinade for extra flavor.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can marinate the chicken a day in advance.