Chicken marinated and cooked in creamy and delicious coconut milk, lime and spices, paired with aromatic Basmati Rice cooked in Coconut milk. This One-Pot wonder was a match made under a Coconut Tree:-)
This simple recipe is so easy to prepare, yet so elegant to serve for dinner. And the flavors are just amazing.
I start by scoring the chicken breast before marinating it. That helps flavor the chicken even if you skip the marination time. Just take a sharp knife and make diagonal incisions on the chicken breast as shown in this picture. I then combine the marinade ingredients and throw everything in a ziplock bag, who doesn’t like easy clean-up now! If you have time, it’s great to marinate this for 30 mins to 2 hours, if not, throw it in the pot the flavors will still be amazing. By skipping the marination, you’ll be able to have this meal ready in under 30 minutes, from start to finish too. I have made this recipe with boneless chicken thighs as well and it turns out pretty good. You don’t have to score them, just trim off the excess fat on them.
If you want to cook the Coconut rice using the Pot-in-Pot method in your Instant Pot, assemble them in a smaller bowl with coconut milk, water and salt and keep aside. You can cook rice separately too. Build you pot as shown in the video and you’ll have this amazing dinner ready in no time!
I like to serve this dish with a side of vegetables. You can serve it with a salad too. As for sides, you can pick any sides that you like, like green beans, carrots, or, peas and corn. I serve this meal with a side of Coconut Beets. Yup! turns out too much of coconut is a good thing for me. I simply saute the chopped beets with some coconut oil or olive oil, mustard seeds, coconut flakes, salt and some Indian spices. It takes only 4-5 minutes and they are done. Recipe for Coconut Beets coming soon.
Oven Recipe: Making this Chicken in the oven is a breeze and results in a different level of flavor. The grilled exterior adds a beautiful contrast to the creamy coconut flavors inside the chicken. To make this in the oven, line a baking sheet with aluminum foil. Drain the chicken and place on sheet. Cook under the broiler for 5-6 minutes per side, flipping half way through. The time may vary depending on the thickness of the chicken breast. If you’re using chicken thighs, cook for 6 minutes on the first side and 4 on the other. In this case, you can cook the Coconut rice on the stove-top or Instant pot.
One-Pot Coconut Lime Chicken and Rice (Pot-in-Pot, Instant Pot)Print Recipe
- 2-3 boneless skinless Chicken Breast (or 4-5 chicken thighs, fat trimmed)
- Marinade for Chicken
- 1 cup Coconut Milk (adjust for cooker size)
- 1 tablespoon Soy Sauce (can use low-sodium)
- 1 tablespoon ginger-garlic crushed (3 cloves garlic + 1/2 inch ginger)
- 1/4 teaspoon salt (adjust or skip based on soy sauce)
- 1/2 teaspoon Ground Black Pepper
- 2 teaspoons Coriander Powder
- 1 teaspoon Ground Cumin
- 1 tablespoon Brown Sugar
- 1/4-1/2 teaspoon Cayenne Pepper (optional)
- Juice and zest of 1 small lime (or 1/2 large lime)
- Coconut Rice
- 1 cup Basmati Rice or Jasmine Rice, rinsed and soaked for 20 mins
- 1 cup Coconut Milk
- 2 tablespoons water
- 1/4 teaspoon salt
- 2 tablespoons chopped cilantro for garnish
Prepare marinade by combining all ingredients listed under "marinade for chicken". I do this step in a gallon size ziplock bag for easy clean-up. Score chicken breast and add in the bag. Close the ziplock and coat the chicken well with the marinade. Refrigerate this for 30 minutes to 2 hours. If you're short on time, skip the marination and proceed to cooking.
Assemble the rice. Rinse Basmati, Jasmine or any long grain rice 2-3 times till water runs clear. Soak for 20 minutes if you have time. Combine rice, coconut milk, water and salt in a small pot that you can place on the trivet. Alternatively, you can cook this separately in another pot.
Turn Instant Pot on. Pour in the chicken and marinade in the inner pot. Place the trivet. Place the rice bowl on top of it. Close the lid. Valve set to sealing mode. Cook at Manual or Pressure Cook (High) for 6 minutes. Let the pressure release naturally for 10 minutes before opening the pot (NPR 10).
Open lid. Fluff rice with a fork. Remove chicken breast and rest them for 5-7 mins before slicing. You can thicken the sauce in the inner pot on SAUTE mode for 2 minutes or so. This step is optional. That's it- you're done. Serve some sauce over the sliced chicken and serve it with the warm coconut rice. Yum!