One-Pot Coconut Chicken Brothy Rice
This one-pot recipe delivers a flavorful and comforting meal in just 30 minutes, featuring tender chicken and aromatic coconut-infused rice.
Equipment
- large pot or Dutch oven
- measuring cups
- measuring spoons
- cutting board
- knife
- grater
- garlic press
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1.5 cups jasmine rice rinsed
- 13.5 oz can full-fat coconut milk
- 1.5 cups chicken broth
- 1 inch ginger grated
- 2 cloves garlic minced
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 0.25 cup fresh cilantro chopped for garnish
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Cooking Instructions
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, then remove from the pot and set aside.
- To the same pot, add the rinsed jasmine rice, coconut milk, chicken broth, grated ginger, minced garlic, fish sauce, salt, and black pepper. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is cooked through and most of the liquid is absorbed.
- Stir the cooked chicken back into the rice. Cover and let it rest for 5 minutes off the heat.
- Fluff the rice with a fork, stir in the lime juice, and garnish with fresh cilantro before serving.
Notes
For extra flavor, you can add a pinch of red pepper flakes or a sliced serrano pepper with the ginger and garlic. Adjust consistency by adding more broth if desired.