Quick way to grow 4 One-Pot Coconut Chicken Brothy Rice
This one-pot recipe delivers tender chicken and flavorful rice cooked in a rich coconut broth. It's a quick and easy weeknight meal that's sure to please.
Equipment
- large pot or Dutch oven
- cutting board
- knife
- measuring cups and spoons
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups basmati rice
- 1 can (13.5 oz) full-fat coconut milk
- 1.5 cups chicken broth
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 red bell pepper, diced
- 5 oz spinach
Spices & Seasonings
- 1 tbsp curry powder
- 0.5 tsp turmeric
- 0.5 tsp salt
- 0.25 tsp black pepper
Garnish (Optional)
- 0.25 cup fresh cilantro, chopped
- lime wedges
Instructions
Preparation
- Season chicken thighs with salt and pepper.
- Rinse basmati rice thoroughly under cold water until water runs clear; drain well.
Cooking
- Heat a large pot or Dutch oven over medium-high heat with a tablespoon of oil.
- Brown chicken thighs for 3-4 minutes per side, then remove from pot and set aside.
- Add onion, garlic, and ginger to the pot; sauté for 3-5 minutes until fragrant.
- Stir in curry powder and turmeric; cook for 1 minute.
- Add red bell pepper, coconut milk, chicken broth, rinsed rice, salt, and pepper to the pot; bring to a boil.
- Reduce heat to low, return chicken to the pot, cover, and simmer for 18-20 minutes, or until rice is cooked through and liquid is absorbed.
- Stir in spinach and cook until wilted, about 2-3 minutes.
Serving
- Fluff rice with a fork and serve immediately, garnished with fresh cilantro and lime wedges if desired.
Notes
For extra spice, add a pinch of red pepper flakes with the curry powder. You can easily substitute chicken breast for thighs, adjusting cook time slightly if needed.