Description
A comforting and flavorful one-pot meal featuring chicken, rice, and rich coconut milk.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long grain rice
- 1 can (13.5 oz) coconut milk (full-fat)
- 3 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated or minced
- 2 tbsp soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: Cooked veggies (e.g., bell peppers, carrots)
- Optional: Slices of lime for garnish
Instructions
- Sauté the aromatics: In your trusty pot, heat a drizzle of oil over medium heat. Add the chopped onion and let it sweat for about 5 minutes. Toss in your garlic and ginger.
- Brown the chicken: Add in your chicken thighs and let them brown for about 5–7 minutes.
- Add the goodies: Pour in the coconut milk, chicken broth, and soy sauce. Season with salt and pepper, and bring to a gentle simmer.
- Stir in the rice: Add the rice to the pot and mix well.
- Cook: Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes.
- Finishing touches: Remove from heat and let sit for about 5 minutes. Fluff the rice and chicken with a fork, and garnish with fresh cilantro and lime if desired.
Notes
Use good quality coconut milk for the best flavor. Feel free to experiment with herbs and spices for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg