Spicy Maple Chicken Coconut Rice (Printable)

Tender chicken in spicy maple glaze over fragrant coconut rice

# What You'll Need:

→ Spicy Maple Chicken

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→ Coconut Rice

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→ Garnishes

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# Directions:

01 - Whisk together maple syrup, soy sauce, Sriracha, garlic, ginger, smoked paprika, and lime juice in a small bowl. Set aside.
02 - Pat chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side until golden brown.
04 - Reduce heat to medium. Pour the maple sauce over the chicken. Simmer, turning occasionally, until chicken is cooked through and sauce is thickened and sticky, about 10-12 minutes.
05 - Rinse jasmine rice under cold water until the water runs clear.
06 - Combine rinsed rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, stir once, then reduce heat to low. Cover and cook for 15 minutes until liquid is absorbed and rice is tender.
07 - Remove from heat and let rice sit, covered, for 5 minutes. Fluff with a fork.
08 - Serve spicy maple chicken over coconut rice. Garnish with cilantro, sesame seeds, and lime wedges as desired.

# Expert Tips:

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  • The coconut rice creates this lush, fragrant bed that somehow tames the heat while letting every flavor shine through
  • This dinner comes together in under an hour but tastes like you spent all day planning something special
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  • The glaze will bubble vigorously when you first pour it in and that is completely normal but keep an eye on it so it does not burn
  • Coconut milk can separate in the can so give it a good shake or whisk before measuring to ensure consistent texture
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  • Pat the chicken thoroughly dry before searing because any surface moisture will steam instead of creating that beautiful caramelized exterior
  • Let the glaze cool for just a minute before tossing with the chicken because it thickens quickly off the heat

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