Coconut Chicken Brothy Rice
A warm and nourishing one-pot meal combining coconut milk, chicken, and fragrant spices for an unforgettable dinner.
Ingredients
Main 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
- 2 stalks Green onions
- 1 tablespoon Curry powder
- 1/2 teaspoon Turmeric
- 1/4 cup Fresh cilantro
- 2 pieces Lime wedges For serving
Instructions
Preparation
- In a large pot, heat a small amount of oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Add boneless chicken thighs, season with salt and black pepper, and cook until browned on all sides, approximately 5-7 minutes.
- Pour in chicken broth and coconut milk, then stir in curry powder and turmeric. Bring the mixture to a gentle simmer.
- Add the long-grain white rice, cover the pot, and reduce the heat. Allow it to cook for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Once cooked, remove from heat and let it sit covered for another 5 minutes.
- Fluff with a fork, garnish with chopped green onions and fresh cilantro, and serve with lime wedges on the side.
Notes
For a spicier meal, consider adding red pepper flakes or diced chili peppers. Adjust spices to your taste. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.