Description
Coconut Chicken and Rice is a flavorful and easy-to-make dish that combines tender chicken with creamy coconut milk and fragrant rice.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 lb chicken thighs, boneless and skinless
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a large pot, heat olive oil over medium heat and sauté the onion, garlic, and ginger until fragrant.
- Add the chicken thighs to the pot and cook until browned on both sides.
- Stir in the coconut milk, chicken broth, soy sauce, salt, and pepper.
- Add the rinsed rice to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork and serve garnished with fresh cilantro.
Notes
- For extra flavor, marinate the chicken in coconut milk and spices for a few hours before cooking.
- This dish can be made with brown rice, but cooking time may vary.
- Feel free to add vegetables like bell peppers or peas for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Coconut Chicken, Rice, Easy Recipe, Asian Cuisine