Coconut Chicken Brothy Rice
A comforting and hearty dish made with tender chicken, nourishing rice, and a rich coconut broth.
Ingredients
Main Ingredients
- 1 lb boneless chicken thighs or breasts
- 1 cup jasmine rice
- 1 can coconut milk (14 oz)
- 4 cups chicken broth
Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
Seasonings
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
Other
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add chicken thighs or breasts, season with salt and pepper, and cook until browned on all sides.
Cooking
- Pour in chicken broth and bring the mixture to a simmer.
- Add coconut milk, soy sauce, fish sauce, lime juice, turmeric, and cumin. Stir to combine.
- Cover and let it simmer for about 20 minutes, or until chicken is fully cooked.
- Remove chicken from the pot and shred it using two forks.
- Return shredded chicken to the pot and add rinsed jasmine rice. Stir together.
- Simmer on low heat for another 15-20 minutes, or until rice is fully cooked and absorbs broth.
Serving
- Serve hot, garnished with fresh cilantro and sliced green onions.
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Notes
For variations, consider adding vegetables for extra nutrition or using shrimp for a seafood twist.