Coconut Chicken Brothy Rice: A Cozy One-Pot Delight Recipe

Introduction

Coconut Chicken Brothy Rice is a comforting one-pot meal that combines tender chicken with fragrant coconut-infused broth and fluffy rice. This dish delivers rich flavors with simple ingredients, perfect for a cozy dinner.

Ingredients

• 4 cups chicken broth
• 1 can coconut milk
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 pound boneless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup long-grain white rice or jasmine rice
• 2 stalks green onions, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/4 cup fresh cilantro, chopped
• 2 lime wedges

Instructions

1. Step 1: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger and sauté for 3-4 minutes until fragrant.
2. Step 2: Stir together chicken broth, coconut milk, curry powder, turmeric, salt, and black pepper in the pot. Mix well to combine.
3. Step 3: Add the boneless chicken thighs to the pot. Cover and simmer gently for about 20 minutes until the chicken is cooked through and tender.
4. Step 4: Meanwhile, cook the rice separately according to package instructions.
5. Step 5: Slice the cooked chicken into pieces and serve over the cooked rice in bowls. Ladle the coconut broth over the top.
6. Step 6: Garnish with chopped green onions, fresh cilantro, and a lime wedge on the side for squeezing.

Tips & Variations

• Use jasmine rice for a fragrant, slightly sticky texture that pairs well with the broth.
• Adjust the curry powder amount based on your spice preference.
• For extra richness, add a splash of fish sauce or a squeeze of lime juice before serving.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but thighs stay more tender.

Storage

Store leftover coconut chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, long-grain white rice or jasmine rice works best to absorb the broth, but you can also use basmati or brown rice. Cooking times and texture will vary.

Is it possible to make this recipe dairy-free?

Absolutely. This recipe is naturally dairy-free, as it uses coconut milk for creaminess instead of dairy products.

Coconut Chicken Brothy Rice: A Cozy One-Pot Delight Recipe

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★★★★★

4.8 from 149 reviews

Coconut Chicken Brothy Rice is a comforting one-pot meal featuring tender boneless chicken thighs simmered in a fragrant coconut and chicken broth infused with garlic, ginger, curry, and turmeric. Served over jasmine rice and garnished with fresh cilantro, green onions, and lime wedges, this dish delivers a delightful balance of creamy, spicy, and tangy flavors perfect for a cozy meal.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southeast Asian

Ingredients

Scale 1x2x3x

For the Broth

• 4 cups chicken broth
• 1 can coconut milk (about 13.5 oz)
• 3 cloves garlic, minced
• 1 inch ginger, grated

For the Chicken

• 1 pound boneless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Rice

• 1 cup long-grain white rice or jasmine rice
• 2 stalks green onions, chopped for topping

For the Spices

• 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder

For Garnish

• 1/4 cup fresh cilantro, chopped
• 2 pieces lime wedges

Instructions

1. Prepare the aromatics: In a medium pot, melt a tablespoon of coconut oil over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant and slightly golden, releasing their flavors into the oil.
2. Make the broth: Stir in the curry powder and turmeric, then add the chicken broth, coconut milk, fish sauce (about 1-2 tablespoons), lime juice (from one lime), and bring the mixture to a simmer, combining all the flavors.
3. Cook the chicken: Season the boneless chicken thighs with salt and black pepper, then place them into the simmering broth. Cover the pot and let simmer gently for about 20 minutes, or until the chicken is cooked through and tender.
4. Prepare the rice: Meanwhile, cook the jasmine or long-grain white rice separately according to package instructions, ensuring fluffy and separate grains.
5. Assemble the dish: Remove the cooked chicken thighs from the broth and slice them. Serve the sliced chicken in bowls, ladle the fragrant coconut broth over, and top with cooked jasmine rice.
6. Garnish and serve: Sprinkle chopped green onions and fresh cilantro over the top, and serve with lime wedges on the side to squeeze fresh lime juice for added brightness.

Notes

• Optional: Squeeze extra lime juice over the dish just before serving for a fresh, zesty brightness.
• Use boneless, skinless chicken thighs for best tenderness and flavor absorption.
• You can adjust the curry powder amount to control the spice level to your liking.
• Cook the rice separately to prevent it from becoming too soft or mushy in the broth.

Keywords: Coconut chicken, brothy rice, one-pot meal, curry, jasmine rice, comforting dish, Southeast Asian, easy dinner