Spicy Maple Chicken with Coconut Rice Recipe
This Spicy Maple Chicken with Coconut Rice combines tender, marinated chicken thighs with a sweet and spicy glaze served over creamy coconut-infused jasmine rice for a flavorful and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 51 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Halal
Ingredients
Units
Scale
Chicken and Marinade
- 4 boneless skinless chicken thighs or breasts (your choice)
- 0.25 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 tablespoon olive oil (for browning)
Coconut Rice
- 1 cup jasmine rice
- 1 cup water
- 1 cup full-fat canned coconut milk
- 0.25 teaspoon salt (to season rice)
Garnish (optional)
- fresh cilantro (optional, chopped for garnish)
- lime wedges (optional for serving)
Instructions
- Prepare Marinade: Whisk together maple syrup, soy sauce, sriracha, garlic powder, and smoked paprika.
- Marinate Chicken: Marinate chicken in the mixture for at least 15 minutes.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Remove chicken from marinade (reserve marinade). Cook chicken for 5-6 minutes per side, until browned and cooked through.
- Cook Rice: Meanwhile, rinse jasmine rice and combine with coconut milk, water, and salt in a saucepan. Bring rice to boil, reduce heat, cover, and simmer for 15 minutes until tender and creamy.
- Make Glaze: Simmer reserved marinade in a small saucepan for 5 minutes to create a glaze (optional).
- Serve: Serve chicken over coconut rice. Drizzle with glaze and garnish with cilantro and lime if desired.
Notes
- Marinate the chicken for at least 15 minutes to allow flavors to develop.
- The glaze made from the reserved marinade adds extra flavor but is optional.
- Adjust the amount of sriracha based on your preferred spice level.
- Rinsing the jasmine rice before cooking helps achieve a fluffier texture.