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Coconut Lime Chicken and Rice Skillet

Escape to the tropics with this Coconut Lime Chicken and Rice Skillet! This one-pan meal combines succulent chicken thighs, creamy coconut milk, and zesty lime for a delightful flavor experience. It's perfect for busy evenings, delivering a quick yet impressive dinner that will brighten your table. The vibrant colors of bell peppers and peas add nutrition and visual appeal, making this dish not only delicious but also healthy. Enjoy a taste of paradise at home!

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 tablespoon olive oil

1 cup (150g) long-grain rice, rinsed

1 can (14 oz) coconut milk, full-fat for creaminess

1 cup (240ml) chicken broth, low-sodium preferred

Zest and juice of 2 limes

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground ginger

1 teaspoon turmeric powder

Salt and freshly ground black pepper, to taste

1 cup (140g) frozen peas, thawed

1 red bell pepper, diced into small pieces

1/4 cup fresh cilantro, chopped, for garnish

Additional lime wedges, for serving

Instructions
 

Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken thighs generously with salt, pepper, garlic powder, onion powder, ground ginger, and turmeric. Place the seasoned chicken in the skillet and cook for approximately 5-7 minutes, or until the chicken is nicely browned and cooked through. Remove the chicken from the skillet and set aside, leaving the juices in the pan.

    Sauté Vegetables: In the same skillet, add the diced red bell pepper. Sauté it for about 3-4 minutes until it becomes soft and fragrant, stirring occasionally to ensure even cooking.

      Cook the Rice: Stir the rinsed rice into the skillet and toast it for 1-2 minutes, allowing it to absorb the flavors from the bell pepper and skillet. Next, pour in the coconut milk and chicken broth, and add the zest and juice of the limes. Stir well to combine all the ingredients.

        Add Chicken Back: Return the browned chicken to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

          Incorporate Peas: During the last 5 minutes of cooking, fold in the thawed frozen peas. Give the rice a taste; if it’s too firm, add a splash more chicken broth or water and continue to cook until everything is perfectly tender.

            Serve: Once cooking is complete, fluff the rice gently with a fork to separate the grains. Garnish the dish with chopped cilantro for a fresh finish. Serve warm with additional lime wedges on the side for squeezing over.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                - Presentation Tips: Serve the Coconut Lime Chicken and Rice in shallow bowls to showcase the vibrant colors, and consider adding a lime wheel as a decorative touch on each plate for an appealing look.