This Easy Spiced Coconut Basil Chicken with Rice is a tasty meal that brings the flavors of the tropics to your table. Juicy chicken cooked in rich coconut milk and fresh basil is simply delightful!
I love how the spices make this dish come alive in just one pot! It’s perfect for those busy nights when you want something yummy without the fuss. Plus, who doesn’t love a colorful meal? 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work best, but feel free to use either! If you’re looking for a leaner option, turkey breast is a great substitute. For a vegetarian version, try diced tofu or chickpeas.
Coconut Milk: Full-fat coconut milk gives a rich texture, but you can use light coconut milk for a lighter version. If you need a dairy-free option, any plant-based milk will work, but it may alter the creaminess.
Spices: Ground cumin and smoked paprika are essential for flavor. If you don’t have smoked paprika, regular paprika will do. For a little more heat, consider adding more chili powder or even fresh chilies!
Basil: Fresh basil really brightens up the dish. If you don’t have fresh basil, you can use dried basil—just reduce the amount since dried is more concentrated. In a pinch, cilantro can also be a flavorful substitute.
How Do I Get the Chicken to Cook Evenly?
Cooking chicken evenly is key to a delicious dish. First, cut your chicken into uniform bite-sized pieces; this ensures they cook at the same rate. When you add chicken to the skillet, make sure it’s not overcrowded—give them room to brown nicely.
- Cook on medium-high heat for a nice sear. This creates flavor!
- Make sure the skillet is hot before adding the chicken; you should hear a sizzle.
- Toss the chicken occasionally to ensure all sides are cooked without burning.
Using these tips will help you serve perfectly cooked chicken every time! Happy cooking!
Easy Spiced Coconut Basil Chicken with Rice
Ingredients You’ll Need:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon chili powder (adjust to taste)
- Salt and black pepper to taste
- 1 (13.5 oz) can coconut milk (full-fat preferred)
- 1 cup fresh basil leaves, roughly chopped
- 2 cups cooked white rice (for serving)
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 20 minutes to cook. In total, you’re looking at about 35 minutes from start to finish. Perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Start with the Base:
Heat the olive or coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it softens and turns a bit translucent. This gives a nice foundation for your dish!
2. Add the Aromatics:
Stir in the minced garlic and diced green bell pepper. Cook for another 2 minutes until the garlic is fragrant. You’ll love the smell that fills your kitchen at this point!
3. Spice It Up:
Now it’s time to add those spices! Stir in the ground cumin, smoked paprika, ground coriander, and chili powder along with salt and black pepper. Cook everything for about 30 seconds to let the flavors bloom—this makes the dish come alive!
4. Cook the Chicken:
Add the bite-sized chicken pieces to the skillet. Cook for about 5-7 minutes, turning occasionally, until the chicken starts to brown on all sides and is no longer pink in the middle.
5. Add Coconut Milk:
Pour in the coconut milk, stir everything well, and bring it to a simmer. The sauce will start to thicken up as it cooks, making it super rich and creamy.
6. Simmer:
Reduce the heat to medium-low and let it cook uncovered for about 10 minutes, stirring now and then until the chicken is cooked through and the sauce thickens slightly.
7. Final Touch with Basil:
Stir in the chopped fresh basil, keeping a little bit aside for garnish. Cook for just a minute more to let those lovely basil flavors infuse into the dish.
8. Serve and Enjoy:
Serve the coconut basil chicken hot over a bed of cooked white rice. Garnish with the reserved fresh basil for a lovely touch!
Enjoy your flavorful, creamy, and aromatic Easy Spiced Coconut Basil Chicken with Rice! It’s sure to be a hit!
FAQ for Easy Spiced Coconut Basil Chicken with Rice
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. The best way to do this is by leaving it in the fridge overnight or using the cold water method: place the chicken in a sealed plastic bag and submerge it in cold water for about an hour.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can substitute it with any plant-based milk, but it will alter the flavor and creaminess a bit. For a closer texture, try blending regular milk with a bit of shredded coconut or use heavy cream for a richer sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Spicier?
Absolutely! If you prefer more heat, you can increase the amount of chili powder, or add a few dashes of hot sauce during cooking. You could also incorporate fresh chopped chilies or a pinch of cayenne pepper for an extra kick!
