Maple Chicken Coconut Rice
A comforting dish combining the sweet notes of maple syrup with rich coconut milk, tender chicken, and fluffy jasmine rice.
Ingredients
For the Chicken
- 2 pieces chicken fillets Use organic, free-range chicken for best flavor.
- 1/4 cup maple syrup High-grade pure maple syrup recommended.
- 1 tablespoon soy sauce Use low-sodium soy sauce.
- 1 tablespoon olive oil Extra virgin olive oil recommended.
For the Coconut Rice
- 1 cup coconut milk Full-fat canned coconut milk gives the best texture.
- 1 cup jasmine rice Basmati can be used as a substitute.
- 2 cups water Filtered water ensures the best results.
Instructions
Preparation
- In a bowl, combine 1/4 cup of maple syrup and 1 tablespoon of soy sauce. Add the chicken fillets and let them marinate for 30 minutes.
- While the chicken marinates, heat 1 tablespoon of olive oil in a large pan over medium heat.
Cooking
- After marinating, place the chicken in the hot pan. Cook for about 6-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
- Let the chicken rest for a few minutes before slicing.
- In a separate pot, combine 1 cup of jasmine rice, 1 cup of coconut milk, and 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes without lifting the lid.
- After 15 minutes, remove from heat and let sit for 5 minutes, then fluff with a fork and season with salt.
Serving
- Plate the coconut rice, top with sliced chicken, and drizzle any additional marinade from the pan over the top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently.