Spicy Maple Chicken with Coconut Rice Recipe
Introduction
This Spicy Maple Chicken with Coconut Rice is a perfect balance of sweet and heat, making it an exciting meal for any day of the week. Tender chicken glazed in a flavorful maple sauce pairs beautifully with creamy coconut rice for a comforting, tropical-inspired dish.
Ingredients
- 4 chicken breasts or thighs
- 1/4 cup maple syrup
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Salt and pepper to taste
- 2 tablespoons olive oil or cooking oil
Instructions
- Step 1: In a small bowl, mix the maple syrup, chili powder, cayenne pepper, smoked paprika, salt, and pepper to create the spicy maple sauce.
- Step 2: Heat the oil in a large skillet over medium heat. Add the chicken and sear on both sides until golden brown, about 3-4 minutes per side.
- Step 3: Pour the spicy maple sauce over the chicken in the skillet. Reduce heat to low and simmer, turning the chicken occasionally, until cooked through and the sauce has thickened, about 8-10 minutes.
- Step 4: Meanwhile, rinse the jasmine rice under cold water until water runs clear.
- Step 5: In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
- Step 6: Fluff the coconut rice with a fork and serve the chicken on top or alongside the rice, spooning extra sauce over the dish.
Tips & Variations
- For a milder dish, reduce or omit the cayenne pepper.
- Add chopped fresh cilantro or green onions on top for a fresh finish.
- Use thighs for juicier meat or breasts for a leaner option.
- Swap jasmine rice for basmati for a slightly different flavor.
- Include a squeeze of lime juice before serving for a bright contrast.
Storage
Store leftover chicken and coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice moist. Avoid overheating to maintain the chicken’s tenderness and sauce flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free, but always check labels on spices and condiments for any gluten-containing additives.
What can I serve with this dish?
This dish pairs well with steamed vegetables, a crisp green salad, or roasted sweet potatoes to round out the meal.
PrintSpicy Maple Chicken with Coconut Rice Recipe
This Spicy Maple Chicken with Coconut Rice recipe combines tender chicken glazed in a sweet and spicy maple syrup sauce served over creamy, fragrant coconut rice. The dish balances smoky heat and natural sweetness, making it a delightful dinner option that is easy to prepare and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Ingredients
For the Spicy Maple Chicken
- 4 boneless, skinless chicken breasts
- 1/3 cup pure maple syrup
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk (full fat)
- 1 cup water
- 1/2 tsp salt
- 1 tbsp shredded coconut (optional, for garnish)
Instructions
- Prepare the Marinade: In a bowl, mix the maple syrup, smoked paprika, cayenne pepper, salt, and black pepper until well combined. This will form a sweet and spicy glaze for the chicken.
- Marinate and Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5 minutes per side until browned. Pour the maple syrup mixture over the chicken, reduce heat to low, and let it simmer for an additional 10-12 minutes, turning the chicken occasionally to coat it well with the sauce.
- Cook the Coconut Rice: Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and has absorbed the liquid.
- Serve: Fluff the coconut rice with a fork and serve it on plates. Place the maple glazed chicken breasts on top or alongside the rice. Optionally, sprinkle shredded coconut over the rice for added texture and flavor.
Notes
- For extra heat, add an extra 1/4 teaspoon of cayenne pepper or serve with a side of spicy chili sauce.
- Use basmati rice as a substitute if jasmine rice is unavailable.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to preserve moisture.
- To make this recipe gluten free, confirm that maple syrup and other spices are pure and uncontaminated.
Keywords: spicy maple chicken, coconut rice, maple syrup chicken, easy chicken recipe, coconut milk rice
