Coconut Chicken Brothy Rice
Coconut Chicken Brothy Rice is a comforting dish with fragrant flavors, nourishing chicken, and soothing broth.
Equipment
- large pot
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 cup spinach leaves
- 2 tablespoons chopped cilantro
- ½ lime Juice of
Instructions
Cook Instructions
- Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3–4 minutes until it becomes soft and translucent. Stir in the garlic and ginger, letting them cook for about a minute until fragrant.
- Add the chicken pieces to the pot and cook until lightly browned on the outside, about 5 minutes. Sprinkle in the salt, pepper, turmeric, and paprika to coat the chicken with flavor.
- Stir the jasmine rice into the pot so it absorbs some of the spices and oil. Then pour in the coconut milk and chicken broth. Give everything a gentle stir. Bring the mixture to a soft boil.
- Reduce the heat to low and cover the pot. Let the Coconut Chicken Brothy Rice simmer for about 18–20 minutes until the rice absorbs some liquid but still remains slightly brothy.
- Stir in the spinach and allow it to wilt into the warm broth. Add chopped cilantro and a squeeze of lime juice for brightness.
Notes
Chicken thighs stay tender and flavorful in brothy dishes, but chicken breast can also be used. The rice naturally thickens the broth as it cooks. Add chili flakes if you prefer a little heat.
Nutrition
Serving: 1bowlCalories: 420kcal
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