Description
Coconut Chicken Brothy Rice is a comforting one-pot dish combining tender chicken thighs, fragrant spices, and creamy coconut milk, served over jasmine rice and garnished with fresh herbs and lime. Perfect for a cozy meal with vibrant Southeast Asian flavors.
Ingredients
Broth & Sauce
- 4 cups Chicken broth
- 1 can Coconut milk (13.5 oz)
- 1 tablespoon Curry powder
- 1/2 teaspoon Turmeric
- 1 tablespoon Coconut oil
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice (from about 1 lime)
Protein
- 1 pound Boneless chicken thighs
Rice
- 1 cup Long-grain white rice or jasmine rice
Garnishes
- 2 stalks Green onions (chopped)
- 1/4 cup Fresh cilantro (chopped)
- 2 pieces Lime wedges
Instructions
- Sauté aromatics. Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant and golden.
- Prepare broth mixture. Stir together curry powder, turmeric, chicken broth, coconut milk, fish sauce, and lime juice in the pot until well combined.
- Cook chicken. Add boneless chicken thighs to the broth, season with salt and black pepper, cover the pot, and simmer gently for about 20 minutes until the chicken is cooked through and tender.
- Cook rice separately. While the chicken simmers, cook the jasmine rice according to package instructions until fluffy.
- Slice chicken. Remove the cooked chicken thighs from the pot, slice them into bite-sized pieces, and return them to the broth or place atop the rice when serving.
- Assemble and garnish. Serve the sliced chicken and warm coconut broth over the cooked jasmine rice. Garnish with chopped green onions, fresh cilantro, and lime wedges for added freshness and brightness.
Notes
- For extra heat, add a pinch of red chili flakes or a sliced fresh chili along with the garlic and ginger.
- Using bone-in chicken thighs can add more flavor but will require slightly longer cooking time.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Adjust the curry powder and turmeric based on your taste preference for milder or more intense spice.
- Using jasmine rice enhances the aroma and texture of the dish.
