Spicy 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
Scale
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
