Coconut Chicken Brothy Rice
A comforting one-pot dish featuring tender chicken in a creamy coconut broth with fluffy jasmine rice, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb chicken breast Can substitute with chicken thighs for juicier flavor.
- 1 can coconut milk Use light for a lighter version or full fat for creaminess.
- 4 cups chicken broth Ensure it's gluten-free if necessary.
- 1 cup jasmine rice Fragrant; can substitute with long-grain white or basmati.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- In a pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until translucent (about 3-4 minutes).
- Add the chicken breast and cook until browned on both sides. Sear for color, not to finish cooking.
- Pour in the coconut milk and chicken broth, and bring to a simmer.
- Stir in the rice, cover, and cook for about 15-20 minutes until rice is tender and chicken is cooked through.
- Season with salt and pepper. Adjust the seasoning as needed.
- Garnish with fresh cilantro before serving.
Notes
For make-ahead, refrigerate up to 3 days (remove cilantro until serving). Can freeze in portions for up to 2 months. Kid-friendly version: shred chicken small and leave out spicy add-ins.