Spicy Maple Chicken with Coconut Rice Recipe
Introduction
Spicy Maple Chicken with Coconut Rice is a delightful dish that balances sweet and heat with a creamy, fragrant base. This recipe is perfect for a weeknight dinner when you want something flavorful yet simple to prepare.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup maple syrup
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: In a small bowl, combine the chili powder, smoked paprika, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
- Step 2: Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side or until cooked through and golden brown.
- Step 3: During the last few minutes of cooking, drizzle the maple syrup over the chicken, allowing it to caramelize slightly. Remove the chicken from the skillet and keep warm.
- Step 4: To make the coconut rice, rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed.
- Step 5: Fluff the coconut rice with a fork. Serve the maple-glazed spicy chicken over the warm coconut rice. Enjoy!
Tips & Variations
- For extra heat, add sliced fresh chili or a pinch of red pepper flakes to the spice rub.
- Swap chicken breasts for thighs if you prefer juicier meat.
- Add chopped cilantro or green onions over the finished dish for freshness.
- Use brown rice instead of jasmine rice for a nuttier flavor, adjusting cooking time accordingly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, reheat the chicken separately from the rice to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free spices and pure maple syrup.
Is it possible to prepare this dish ahead of time?
You can marinate the chicken with the spice rub a few hours ahead to enhance flavor. Cook the rice fresh for best texture, though leftover rice can be reheated.
PrintSpicy Maple Chicken with Coconut Rice Recipe
Spicy Maple Chicken with Coconut Rice is a flavorful and comforting dish combining tender chicken glazed with a sweet and spicy maple syrup sauce, served over fragrant coconut-infused rice. This meal brilliantly balances heat and sweetness with creamy, aromatic rice to create a satisfying and easy-to-make dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Spicy Maple Chicken
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk (full fat for creaminess)
- 1 cup water
- 1/2 teaspoon salt
Instructions
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the liquid is fully absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
- Season the Chicken: In a small bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Pat the chicken breasts dry with paper towels, then rub the spice mixture evenly on both sides of each piece of chicken.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 5-6 minutes on each side or until fully cooked through and juices run clear, reaching an internal temperature of 165°F (74°C).
- Glaze with Maple Syrup: Reduce heat to medium-low and pour the maple syrup over the chicken in the skillet. Spoon the syrup continuously over the chicken for 1-2 minutes to create a sticky, spicy-sweet glaze.
- Serve: Plate a generous scoop of the coconut rice and top with the glazed spicy maple chicken. Drizzle any remaining syrup from the pan over the dish for extra flavor.
Notes
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- For a richer coconut flavor, use full-fat coconut milk.
- This dish pairs well with steamed vegetables or a fresh green salad for a complete meal.
- Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.
- To make the chicken extra crispy, you can finish under a broiler for 1-2 minutes after glazing, but watch carefully to prevent burning.
Keywords: spicy maple chicken, coconut rice, sweet and spicy chicken, coconut milk rice, easy chicken dinner
