Coconut Chicken Brothy Rice
450kcal
Ingredients
Main Ingredients
- 4 cups Chicken broth Provides a rich base
- 1 can Coconut milk Adds creaminess
- 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
- 1 cup Long-grain white rice Or jasmine rice
- 2 stalks Green onions For topping
- 1 tablespoon Curry powder Adjust to taste
- 1/2 teaspoon Turmeric For golden hue
- 1/4 cup Fresh cilantro For freshness
- 2 pieces Lime wedges For serving
Method
Preparation
- In a large pot, heat a small amount of oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
- Add the boneless chicken thighs to the pot, season with salt and black pepper, and cook until lightly browned on both sides, approximately 5 minutes.
- Pour in the chicken broth and coconut milk, bringing the mixture to a gentle boil.
- Stir in the long-grain rice, curry powder, and turmeric. Cover the pot and reduce the heat to low, allowing it to simmer for about 20 minutes, or until the rice is tender and has absorbed the broth.
- Once cooked, fluff the rice gently with a fork. Taste and adjust seasoning as needed.
- Serve warm, garnished with chopped green onions, fresh cilantro, and a squeeze of lime juice for added brightness.
Nutrition
Serving1gCalories450kcalCarbohydrates50gProtein25gFat17gSaturated Fat12gSodium900mgFiber2gSugar4g
Notes
Ingredient Substitutions: Feel free to swap chicken thighs for chicken breasts or tofu for a vegetarian option. You can also use vegetable broth for a lighter base. Optional Variations: Add vegetables like carrots, peas, or bell peppers during the cooking phase. For a spicy kick, consider adding chopped chili peppers or a dash of hot sauce. Storage Tips: Store leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of broth or water and warm on the stovetop or in the microwave.