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Coconut Chicken Brothy Rice

Coconut Chicken Brothy Rice: Your Next Cozy Dinner Fix

Coconut Chicken Brothy Rice is a comforting one-pot meal that wraps you in a creamy embrace, perfect for any table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups chicken broth Use low-sodium broth for a lighter option.
  • 1 cup coconut milk Full-fat coconut milk is recommended for the best texture.
  • 3 cloves garlic Can be substituted with garlic powder in a pinch.
  • 1 tablespoon grated ginger Fresh ginger is preferred for flavor intensity.
  • 1 teaspoon salt Adjust according to taste preference.
  • 1 teaspoon black pepper White pepper can be used for a milder flavor.
For the Chicken and Rice
  • 1 pound boneless chicken thighs Can swap with chicken breast for a leaner option.
  • 1 cup long-grain white rice Jasmine rice can be used for a fragrant alternative.
For the Finish
  • 3 stalks green onions Chives may serve as a substitute if needed.
  • 1 tablespoon curry powder Adjust the quantity for desired spiciness.
  • 1 teaspoon turmeric Can be omitted for milder taste.
  • 1 handful fresh cilantro Parsley can substitute for those who prefer less herbaceous flavors.
  • 2 wedge lime Lemon can replace lime in a pinch.

Equipment

  • Medium Pot
  • Separate pot for rice

Method
 

Step-by-Step Instructions for Coconut Chicken Brothy Rice
  1. In a medium pot, melt 1 tablespoon of coconut oil over medium heat. Once hot, add 3 minced garlic cloves and 1 tablespoon of grated ginger, sautéing for 3-4 minutes until fragrant and the garlic turns golden.
  2. Next, pour in 4 cups of chicken broth along with 1 cup of coconut milk, and 1 tablespoon of fish sauce. Stir in 1 tablespoon of red curry paste and the juice of 1 lime, mixing well until combined.
  3. Add 1 pound of boneless chicken thighs into the pot, ensuring they are submerged in the broth. Cover the pot and let it simmer on low heat for about 20 minutes, or until the chicken is tender and cooked through.
  4. While the chicken simmers, prepare 1 cup of long-grain white rice in a separate pot, following the package instructions. Typically, this involves adding the rice to boiling water and simmering for about 15 minutes until the rice is fluffy.
  5. Once the chicken is cooked, remove it from the pot, slice it, and set it aside. Serve jasmine rice in bowls, ladling over the creamy broth with chicken pieces on top. Garnish generously with green onions, fresh cilantro, and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the broth and rice separately for up to 2 months. Thaw overnight before reheating.

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