One-Pot Coconut Chicken Brothy Rice
A comforting, creamy, and bright meal that's easy to make in one pot, perfect for busy weeknights and meal-prepping days.
Ingredients
Main Ingredients
- 1 pound chicken thighs, boneless and skinless You can substitute with chicken breasts if preferred.
- 1 cup rice (jasmine or basmati) Substitute with brown rice for more fiber (cook time will increase).
- 1 can (14 oz) coconut milk The star ingredient for creamy broth.
- 4 cups chicken broth Low-sodium optional.
- 1 medium onion, diced Adds sweetness to the dish.
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated Adds bright flavor.
- 2 tablespoons soy sauce Can be adjusted for lower sodium.
- 1 tablespoon lime juice Adds acidity and brightness.
- to taste Salt and pepper
- for garnish Fresh cilantro Always recommended for garnish.
Instructions
Preparation
- In a large pot, heat a bit of oil over medium heat. Add the diced onion, and sauté until soft and translucent.
- Add the garlic and ginger, cooking for an additional minute until fragrant.
- Push the onion mixture to the side of the pot, and add the chicken thighs, searing them for about 3-4 minutes per side until browned.
Cooking
- Pour in the coconut milk, chicken broth, soy sauce, and lime juice. Stir to combine and bring it to a gentle simmer.
- Add the rice, and bring to a boil. Stir once, then let it come up to a boil.
- Reduce heat to low, cover, and simmer for about 18-20 minutes, or until rice is cooked and chicken is tender.
- Season with salt and pepper to taste.
- Serve in bowls, garnished with fresh cilantro.
Notes
Use a tight-fitting lid to ensure perfect rice cooking. Make-ahead by refrigerating in an airtight container up to 3 days, or freezing portions for up to 2 months. Reheat with a splash of broth or water to avoid drying out. Adapt spices to make it kid-friendly or more spicy based on preference.