Description
A comforting and flavorful dish that combines tender chicken marinated in sweet maple syrup and savory soy sauce, served over fragrant coconut jasmine rice. This Maple Chicken Coconut Rice recipe offers a delightful balance of sweet, salty, and creamy elements, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 2 chicken fillets
- 1/4 cup maple syrup
- 1 tablespoon soy sauce
Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 2 cups water
- Salt to taste
Cooking
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Marinate Chicken: In a bowl, combine the maple syrup and soy sauce, then add the chicken fillets. Marinate for 30 minutes to infuse the chicken with sweet and savory flavors.
- Heat Oil: Heat 1 tablespoon of olive oil in a pan over medium heat to prepare for cooking the chicken.
- Cook Chicken: Place the marinated chicken in the pan and cook for 6-7 minutes on each side, or until the chicken is fully cooked through and has a nice caramelized surface. Season with salt and pepper to taste while cooking.
- Prepare Coconut Rice: In a separate pot, combine the jasmine rice, coconut milk, and water. Bring the mixture to a boil over medium-high heat.
- Simmer Rice: Once boiling, reduce the heat to low and cover the pot. Let the rice simmer gently for 15 minutes or until the liquid is absorbed and the rice is tender.
- Fluff and Season Rice: Remove the rice from heat, fluff it with a fork to separate the grains, and season with salt to taste.
- Serve: Plate the coconut rice and top with the maple glazed chicken fillets. Serve immediately for a delicious, comforting meal.
Notes
- To make the chicken extra tender, marinate for up to 2 hours, but avoid longer to prevent the maple syrup from overpowering the flavor.
- Use full-fat coconut milk for creamier rice, or light coconut milk for a lower-calorie option.
- If you prefer, jasmine rice can be substituted with basmati rice.
- Adjust soy sauce quantity for less sodium if desired.
- Leftover chicken and rice can be refrigerated separately for up to 3 days and reheated gently.
