Spicy Maple Chicken with Coconut Rice
This flavorful recipe features sweet-spicy maple glazed chicken paired perfectly with creamy coconut jasmine rice — a one-pan pressure cooker comfort meal ready in under an hour.
Equipment
- 1 Skillet for browning chicken
- 1 Saucepan for cooking rice and glaze
Ingredients
Main Ingredients
- 4 boneless skinless chicken thighs or breasts your choice
- 0.25 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha adjust to taste
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 tablespoon olive oil for browning
- 1 cup jasmine rice
- 1 cup water
- 1 cup full-fat canned coconut milk
- 0.25 teaspoon salt to season rice
- fresh cilantro optional, chopped for garnish
- lime wedges optional for serving
Instructions
Instructions
- Whisk together maple syrup, soy sauce, sriracha, garlic powder, and smoked paprika.
- Marinate chicken in the mixture for at least 15 minutes.
- Heat olive oil in a skillet over medium heat. Remove chicken from marinade (reserve marinade).
- Cook chicken for 5-6 minutes per side, until browned and cooked through.
- Meanwhile, rinse jasmine rice and combine with coconut milk, water, and salt in a saucepan.
- Bring rice to boil, reduce heat, cover, and simmer for 15 minutes until tender and creamy.
- Simmer reserved marinade in a small saucepan for 5 minutes to create a glaze (optional).
- Serve chicken over coconut rice. Drizzle with glaze and garnish with cilantro and lime if desired.
Notes
For best results, use full-fat coconut milk. Chicken thighs are juicier, but breasts work great too. Make extra glaze for future meals!