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creamy coconut chicken and rice served on a plate with fluffy white rice and rich coconut gravy

Creamy Coconut Chicken with Coconut Rice and Citrus Olive Salad

Creamy coconut chicken simmered with Latin-inspired seasoning and served with fragrant coconut rice and a bright citrus olive salad. A comforting and balanced weeknight dinner.
Prep Time 20 minutes
Cook Time 17 minutes
34 minutes
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Ingredients
  

Coconut Chicken

  • 5 boneless chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion pwder
  • 1 tsp dried oregano
  • 1.5 tsp adobo
  • 2 tsp sazon or 1 packet
  • 1/2 tsp black pepper
  • 1 tbsp tomato paste
  • 1/4 tsp better than bouillion
  • 1/4 cup water
  • 1 cup unsweetened coconut milk
  • 1/4 tsp brown sugar
  • 1/2 lime juice
  • 2 tbsp chopped cilantro

Coconut Rice

  • 1 cup jasmin rice rinsed well
  • 1 cup unsweetened coconut milk
  • 1 cup water
  • 1 tbsp brown sugar
  • 1/2 tsp kosher salt

Citrus olive Salad

  • 1 sumo oranges chopped
  • 1 cup fresh pinneapple chopped
  • 1/2 cup castelvetrano olives chopped
  • 2 tbsp pickled jalapeños chopped
  • 2 tbsp cilantro chopped
  • juice of 1 lime
  • flaky salt to taste

Instructions
 

Coconut Chicken

  • Pat the chicken thighs dry with paper towels.
  • Season with garlic powder, onion powder, adobo seasoning, sazón, and oregano.
  • Heat coconut oil in a skillet over medium-high heat.
  • Sear chicken for about 3 minutes per side until lightly golden.
  • Remove chicken from the pan.
  • Add tomato paste and cook for about 1 minute.
  • Deglaze with water and stir in Better Than Bouillon.
  • Add coconut milk and bring to a gentle simmer.
  • Let the sauce simmer for about 5 minutes.
  • Return chicken to the pan, cover, and cook for 10–12 minutes until fully cooked.
  • Finish with lime juice and cilantro.

Coconut Rice

  • Combine coconut milk, water, brown sugar, and salt in a saucepan.
  • Bring the mixture to a boil.
  • Add rinsed jasmine rice and stir once.
  • Reduce heat to low, cover, and cook for 25 minutes.
  • Turn off heat and let rice sit covered for 15 minutes.
  • Fluff with a fork before serving.

Citrus Salad With Sumo Oranges

  • Combine oranges, pineapple, olives, and jalapeños in a bowl.
  • Add lime juice and flaky sea salt.
  • Toss gently and finish with cilantro.

Notes

Serve the coconut chicken over the coconut rice with the citrus olive salad on the side.
Castelvetrano olives work best for the salad because of their mild, buttery flavor, but manzanilla olives can also be used.
Bone-in chicken thighs can be substituted but may require slightly longer cooking time.
Calories 3348kcal