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Spicy Chicken with Coconut Rice

This spicy chicken dish is cool, creamy and easy to make.

August 14, 2017

Chicken with just the right amount of spice is served with cool and creamy coconut rice to create a perfect meal with a tropical taste. Easy enough for a weeknight or good enough for company.


  • 4 boneless skinless chicken breast halves
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons garlic powder
  • 3 tablespoons lime juice
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon chopped fresh cilantro leaves

Spice Rub

  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 5 large cloves garlic, minced
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley



In a small bowl, mix together salt, pepper, cayenne, paprika, minced garlic, onion powder, thyme and parsley. Spread spice mixture over both sides of each chicken breast. It’s a small amount of spice mix, so don’t worry about completely coating the chicken. Just don’t let it collect in pockets.

Pound chicken breasts to an even thickness. In a large skillet, heat butter and olive oil over medium heat. Cook chicken about 6 minutes on each side, until nicely browned. Pour in lime juice and chicken broth,and cook an additional 5 minutes, stirring to coat with the pan sauce. Season to taste with salt and pepper. Slice chicken and serve with the pan juice over coconut rice. Sprinkle cilantro over all to garnish.

Coconut Rice

This rice is great with chopped-fresh mangoes added in at the end.

Serves four.


  • 2 cups long-grain or basmati rice
  • 2 tablespoons coconut oil
  • 2 teaspoons butter
  • 1/2 cup finely flaked unsweetened coconut
  • 1 can coconut milk
  • 1 lime, zested and juiced
  • 2 cups low sodium chicken broth
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves


In a large skillet heat coconut oil and butter over medium-high heat. Stir in rice and coconut flakes and cook for 3 to 4 minutes.

Stir in the lime juice, and add coconut milk, chicken broth, salt, pepper, and lime zest. Stir to combine. Bring mixture to a low boil, then cover and reduce heat to low.

Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff up with a fork and stir in cilantro right before serving. 


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This recipe looks intriguing and I'd like to try it out.  I have a concern that I imagine a lot of "red-hair/white-skin/blue-eyes" people have.  I am unable to tolerate any food that is overly spicy-hot.  It actually burns the inside of my mouth.  I would love to hear if there is another ingredient besides cayenne pepper that I could substitute - maybe crushed fresh garlic?  A bit of crushed ginger?  Or???  If so, any idea of the amount of the substituted ingredient?  I've usually just passed by any recipes that have cayenne, or jalapeno peppers, etc. but surely there must be some way to slightly change them.  Love your cooking shows - especially your own, using viewers as the cooks or using their recipes.  I've had a couple recipes of my own used in one of your cookbooks, actually!!!  Thank you in advance for any help you can give me...