Coconut Chicken Brothy Rice
450kcal
Ingredients
For the broth and rice
- 4 cups Chicken broth provides a rich base
- 1 can Coconut milk adds creaminess
- 1 cup Long-grain white rice or jasmine rice
- 1 tablespoon Curry powder adjust to taste
- 1/2 teaspoon Turmeric for golden hue
For seasoning and aromatics
- 3 cloves Garlic minced
- 1 inch Ginger grated
- 1 pound Boneless chicken thighs stay tender during cooking
- 1 teaspoon Salt to season the chicken
- 1/2 teaspoon Black pepper to add warmth
For garnish and serving
- 2 stalks Green onions for topping
- 1/4 cup Fresh cilantro for freshness
- 2 pieces Lime wedges for serving
Method
Preparation
- Mince the garlic and grate the ginger. Cut the chicken thighs into bite-sized pieces for even cooking.
Cooking
- In a large pot, heat a splash of oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Add the chicken pieces to the pot, seasoning them with salt and pepper. Cook until they are no longer pink, about 4-5 minutes.
- Stir in the long-grain white rice, curry powder, and turmeric, mixing well to coat the rice with the flavors.
- Slowly pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil.
- Lower the heat and cover the pot. Let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Finishing
- Remove from heat and fluff the rice with a fork. Stir in the chopped cilantro and serve garnished with sliced green onions and lime wedges.
Nutrition
Serving1gCalories450kcalCarbohydrates50gProtein30gFat15gSaturated Fat10gSodium800mgFiber2gSugar2g
Notes
You can swap chicken thighs with chicken breasts or tofu for a vegetarian option. Use vegetable broth for a lighter version. Add vegetables like bell peppers, peas, or spinach for extra nutrition.