Coconut Chicken Brothy Rice
Coconut Chicken Brothy Rice
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups jasmine rice, rinsed
- 1 can full-fat coconut milk, 13.5 ounce
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 teaspoon red pepper flakes, or to taste, for garnish
Instructions
- 1
Season the chicken pieces with kosher salt and black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
⏱️ 7 min
- 3
Add the chopped yellow onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Add the rinsed jasmine rice to the pot and stir to coat with the aromatics. Cook for 1-2 minutes, stirring occasionally.
⏱️ 2 min
- 5
Pour in the full-fat coconut milk, chicken broth, and fish sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 6
Return the browned chicken to the pot. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
⏱️ 20 min
- 7
Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
⏱️ 5 min
- 8
Stir in the fresh lime juice. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 9
Serve hot, garnished with fresh chopped cilantro and red pepper flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Chicken Brothy Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups jasmine rice, rinsed
- 1 can full-fat coconut milk, 13.5 ounce
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 teaspoon red pepper flakes, or to taste, for garnish
Instructions
- 1
Season the chicken pieces with kosher salt and black pepper.
⏱️ 5 min - 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
⏱️ 7 min - 3
Add the chopped yellow onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Add the rinsed jasmine rice to the pot and stir to coat with the aromatics. Cook for 1-2 minutes, stirring occasionally.
⏱️ 2 min - 5
Pour in the full-fat coconut milk, chicken broth, and fish sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 6
Return the browned chicken to the pot. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
⏱️ 20 min - 7
Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
⏱️ 5 min - 8
Stir in the fresh lime juice. Taste and adjust seasoning if necessary.
⏱️ 1 min - 9
Serve hot, garnished with fresh chopped cilantro and red pepper flakes, if desired.
⏱️ 1 min