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Hawaiian Chicken with Coconut Rice

A delightful dish that combines juicy chicken with coconut-infused rice, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste salt and pepper
For the Chicken and Rice
  • 4 pieces boneless, skinless chicken breasts
  • 1 can (13.5 oz) coconut milk
  • 1 cup jasmine rice
  • 1 cup chicken broth
  • Fresh cilantro for garnish

Method
 

Marinating the Chicken
  1. In a bowl, combine soy sauce, brown sugar, garlic powder, ginger powder, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Let them marinate for at least 30 minutes.
Cooking the Rice
  1. In a medium saucepan, combine jasmine rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low and cover. Cook for about 18-20 minutes, or until the rice is tender and liquid is absorbed.
Cooking the Chicken
  1. Heat a skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side until golden brown and cooked through.
Serving
  1. Once the chicken is done, slice it and serve on a bed of coconut rice, garnished with fresh cilantro.

Notes

For an extra kick, consider adding some diced pineapple or bell peppers to the chicken while cooking. Adjust the seasoning according to your taste. You can always add more soy sauce or sugar if you prefer a sweeter profile.