Description
Coconut Chicken Brothy Rice is a quick and easy meal that’s bursting with tropical flavors. Tender chicken, a creamy coconut broth, and fluffy white rice come together in this comforting and satisfying dish.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 cup uncooked long-grain white rice
– 1 (13.5 oz) can coconut milk
– 2 cups chicken broth
– 1 tablespoon coconut oil
– 1 clove garlic, minced
– 1 teaspoon ground ginger
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper to taste
– Chopped fresh cilantro for garnish
Instructions
1. In a large skillet or Dutch oven, heat the coconut oil over medium-high heat.
2. Add the chicken pieces and cook for 2-3 minutes per side, or until lightly browned.
3. Stir in the garlic, ginger, turmeric, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
4. Pour in the coconut milk and chicken broth. Bring the mixture to a boil.
5. Stir in the uncooked rice, cover, and reduce heat to low. Simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let stand, covered, for 5 minutes.
7. Fluff the rice with a fork and season with salt and black pepper to taste.
8. Serve the Coconut Chicken Brothy Rice hot, garnished with chopped fresh cilantro.
Notes
– For a creamier texture, use full-fat coconut milk.
– Adjust the amount of red pepper flakes to your desired level of spiciness.
– Serve with naan bread or crusty bread for dipping in the flavorful broth.
- Prep Time: 15
- Cook Time: 25
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Thai, Caribbean