Marinated chicken with coconut milk and rice

Chicken is a versatile ingredient that is ideal for marinating. Combined with coconut milk and rice, the marinated chicken forms a complete, balanced and delicious dish. with a tropical twist that you will love.

Marinating meat before cooking is a healthy way to prepare it: it allows for better retention of nutrients and brings new flavors to the meat. The marinated chicken is no exception. Marinating gives it a more intense flavor and makes it a healthier meat.

How to prepare marinated chicken with coconut milk and rice

Marinating is a common technique in kitchens, especially applied to meats, in which its flavor and nutritional value are increased. Depending on the type of meat, we can marinate with some ingredients or others, although, in general, you can apply the spices you like best, looking for the flavor that best suits your needs.

The only thing we have to take into account is leaving the right marinating time. It is recommended to leave it at least overnight so that the meat is imbued with all the flavors. However, after 2 hours we will be able to enjoy the new flavors that this technique provides.

Tricks to give it a special touch

Rice with marinated chicken.
Marinating will bring new flavors and nutrients to your meat dishes.

Spicy sauce

You’ll love drizzling with hot sauce, as long as you like that extra bit of intensity. It gives a special contrast to the flavor of the dish effortlessly.


you can use them to vary the texture. Add chopped nuts such as almonds, pistachios, walnuts or peanuts to give it a more salty and crunchy twist.

Marinated chicken recipe with coconut milk and rice

Coconut milk in a bowl and coconuts.
The coconut will give a more tropical flavor to your dishes.


  • 3 skinless chicken breasts (700g)
  • 1 onion (100 g)
  • 2 skinless garlic cloves (35 g)
  • 1 lemon (60g)
  • 1 cayenne flower (5 g)
  • 2 cups of coconut milk (500 ml)
  • 1 pinch of paprika (5 g)
  • 1 pinch of ground cumin (5 g)
  • 2 tablespoons of olive oil (30 ml)
  • 1 pinch of coriander (5 g)
  • 1 pinch of fennel (5 grams)
  • 2 pinches of ground black pepper (10 g)
  • 1/2 cup crushed tomatoes (125 ml)
  • 1 cup of rice (120 g)
  • 2 pinches of salt (10 g)
  • 1/2 cup vegetable broth (125ml)
  • 1 pinch of grated ginger (5 g)


  1. clean, rinse and finely chop the chicken breasts.
  2. Then, in a medium bowl, place the chicken pieces and salt and pepper.
  3. Add the following ingredients: lemon zest, juice, crushed cayenne pepper and grated ginger. Mix well and refrigerate for at least 40 minutes.
  4. Finely chop the onion and garlic cloves.
  5. Pan-fried with olive oil heat, brown the pieces of onion and garlic.
  6. Add the chicken, raise the temperature a little and brown it in the pan as well. Cook for 10 minutes.
  7. Sprinkle with spicespour the tomato pulp and cook, stirring.
  8. Time to add the white rice and keep stirring for about 2 minutes, then add the coconut milk and vegetable stock.
  9. Reduce the heat to low, put the lid on and cook for 30 minutes.
  10. Finally, pay attention to the broth in the recipe. The rice can dry out the stew a bit; in this case, pour a little more water and cook for a few more minutes until it is ready.

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