Description
Spicy Maple Chicken with Coconut Rice brings sweet heat straight to your dinner table from Canadian culinary traditions. Tender chicken glazed with maple syrup and chili spices nestles perfectly alongside creamy coconut-infused rice for a simple yet remarkable meal that sparks conversation.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
Main Starches:
- 1 cup jasmine rice
- 14 ounces (400 milliliters) coconut milk
- ½ cup water
Seasonings and Liquids:
- ¼ cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon olive oil or butter
- ¼ cup shredded coconut
- Salt and pepper
- ¼ teaspoon salt
Instructions
- Mix ¼ cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, salt, and pepper in a small bowl until the marinade looks smooth and glossy.
- Place 4 chicken breasts in a shallow dish and pour the entire marinade over them, ensuring every part of the chicken gets coated evenly. Seal the container and refrigerate for 30-120 minutes to let the flavors penetrate deeply.
- Grab a medium saucepan and combine 1 cup jasmine rice, 1 can (14 oz) coconut milk, ½ cup water, 1 tablespoon olive oil, and ¼ teaspoon salt. Stir ingredients gently before heating.
- Heat the rice mixture to a gentle simmer over medium heat, then reduce temperature to low. Cover the pan and let it cook for 15-20 minutes without lifting the lid, allowing the rice to absorb all liquid perfectly.
- Warm a large skillet over medium-high heat while removing chicken from the refrigerator. Discard excess marinade and place chicken in the hot skillet.
- Sear chicken for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C). Watch carefully to prevent burning.
- After cooking rice, let it rest covered for 5 minutes. Fluff with a fork and sprinkle ¼ cup shredded coconut if desired for extra texture.
- Transfer coconut rice to plates, top with maple-spiced chicken, and drizzle pan juices over the dish for maximum flavor.
Notes
- Check the chicken’s doneness by ensuring the internal temperature reaches 165°F for safe consumption.
- Marinating the chicken for at least 30 minutes allows the flavors to penetrate deeply and tenderize the meat.
- For a gluten-free version, swap soy sauce with tamari or coconut aminos to maintain the savory depth.
- Coconut rice becomes extra fluffy when you let it rest, covered, for 5 minutes after cooking and gently fluff with a fork.
- Prep Time: 10 minutes
- Cook Time: 30-37 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 502 kcal
- Sugar: 19 g
- Sodium: 482 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 75 mg