Spicy 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
Scale
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
