Spicy Maple Chicken Coconut Rice

Spicy Maple Chicken with Coconut Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

This comforting Spicy Maple Chicken with Coconut Rice recipe combines tender, juicy chicken thighs glazed with a sweet and spicy maple-soy mixture served atop creamy coconut-infused jasmine rice. Perfect for busy weeknights, this dish is easy to prepare in your pressure cooker, locking in moisture and flavor for a delicious meal everyone will love.

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Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 520 kcal

Ingredients

Main ingredients

2 cups jasmine rice rinsed until water runs clear
14 oz coconut milk one can
1 cup water
4 pieces boneless, skinless chicken thighs
2 tablespoons maple syrup
1 tablespoon soy sauce
1 teaspoon chili flakes adjust to taste
2 cloves garlic, minced
1 tablespoon olive oil
to taste salt
to garnish fresh cilantro

Instructions

Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
Combine rinsed rice, coconut milk, and water in the pressure cooker pot. Stir, then close the lid and set to high pressure for 6 minutes.
Mix maple syrup, soy sauce, chili flakes, minced garlic, and pinch of salt in a bowl to make the glaze for the chicken.
Heat olive oil in a skillet over medium heat. Sear chicken thighs about 5 minutes per side until golden brown.
After rice is cooked, perform quick pressure release and fluff the rice gently.
Spoon the maple-soy glaze over the chicken thighs and place on top of the rice in the cooker. Close the lid again.
Cook on high pressure for 8 minutes followed by natural pressure release.
Open lid carefully, garnish with fresh cilantro, and serve hot.

Notes

To save time, soak rice for 10 minutes before rinsing or sear chicken in the pressure cooker’s sauté mode to avoid extra dishes.

Leftovers store well in airtight containers refrigerated for 3-4 days or frozen for longer. Reheat gently with moisture to keep rice fluffy and chicken tender.