Description
A cozy dish of creamy coconut chicken brothy rice that’s quick, easy, and perfect for busy weeknights.
Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon turmeric
- Salt and pepper to taste
- Green onions for garnish
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion and cook until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the chicken thighs to the pot, cooking until browned on all sides.
- Stir in the jasmine rice, coconut milk, chicken broth, soy sauce, turmeric, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes.
- Shred the chicken into pieces and stir it back into the pot.
- Serve hot, garnished with chopped green onions and fresh cilantro.
Notes
To customize, consider adding spinach, lime juice, or toasted coconut flakes for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg