Pan Seared Chicken with Coconut Curry Brothy Rice
Pan Seared Chicken with Coconut Curry Brothy Rice
Ingredients
For the Chicken
- 2 teaspoons avocado oil
- 4 boneless, skinless chicken thighs
- as needed salt
- as needed pepper
- 1/4 cup chicken broth
For the Broth
- 2 teaspoons avocado oil
- 2 teaspoons ginger, grated or ginger paste
- 3 cloves garlic, minced
- 2-3 tablespoons red curry paste, depending on spice preference
- 1 tablespoon Better than Bouillon
- 3/4 cup chicken broth
- 1 14 ounce can full fat coconut milk
- 1 teaspoon fish sauce
- 1 lime, juiced
For Serving and Garnish
- 2 cups cooked jasmine rice
- 2 green onions, sliced
- 2 tablespoons cilantro, chopped
- 2 teaspoons chili oil, optional, for garnish
- as needed lime wedges, for serving
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels and season generously with salt and pepper on both sides.
⏱️ 2 min
- 2
Heat 2 teaspoons of avocado oil in a large skillet over medium heat until shimmering.
⏱️ 1 min
- 3
Carefully place the seasoned chicken thighs into the hot skillet. Cook for 5-7 minutes without moving them. This is crucial for developing a good sear.
⏱️ 7 min
- 4
Flip the chicken only when it easily releases on its own from the pan. Continue to cook for another 7-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 10 min
- 5
Pour 1/4 cup of chicken broth into the skillet to deglaze the bottom. Scrape up any crispy browned bits from the pan with a wooden spoon until they are no longer sticking. This adds extra flavor to the chicken.
⏱️ 2 min
- 6
Remove the chicken from the skillet and let it cool on a cutting board for a few minutes before slicing. This allows the juices to redistribute.
⏱️ 3 min
- 7
While the chicken rests, begin preparing the broth. In a saucepan over medium heat, add 2 teaspoons of avocado oil. Once hot, add the grated ginger (or ginger paste) and minced garlic. Stir frequently for 1 minute until fragrant.
⏱️ 2 min
- 8
Add the red curry paste (2-3 tablespoons, depending on your spice preference), Better than Bouillon, and 3/4 cup of chicken broth to the saucepan. Stir well for another 2 minutes, ensuring the curry paste is fully incorporated.
⏱️ 2 min
- 9
Stir in the entire 14 ounce can of full fat coconut milk, 1 teaspoon of fish sauce, and the juice of 1 lime. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 10
Cover the saucepan, reduce the heat to low, and let the broth simmer gently for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 11
Prepare 2 cups of jasmine rice using your preferred method. If using frozen rice, microwave according to package directions.
⏱️ 10 min
- 12
To assemble, place a generous portion of the cooked jasmine rice on the bottom of each serving bowl.
⏱️ 1 min
- 13
Slice the rested chicken thighs and arrange one sliced chicken thigh over the rice in each bowl.
⏱️ 1 min
- 14
Pour a generous amount of the warm coconut curry broth directly over the chicken and rice in each bowl.
⏱️ 1 min
- 15
Garnish each serving with sliced green onions, chopped cilantro, and an optional drizzle of chili oil. Serve immediately with additional lime wedges on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan Seared Chicken with Coconut Curry Brothy Rice
For the Chicken
- 2 teaspoons avocado oil
- 4 boneless, skinless chicken thighs
- as needed salt
- as needed pepper
- 1/4 cup chicken broth
For the Broth
- 2 teaspoons avocado oil
- 2 teaspoons ginger, grated or ginger paste
- 3 cloves garlic, minced
- 2-3 tablespoons red curry paste, depending on spice preference
- 1 tablespoon Better than Bouillon
- 3/4 cup chicken broth
- 1 14 ounce can full fat coconut milk
- 1 teaspoon fish sauce
- 1 lime, juiced
For Serving and Garnish
- 2 cups cooked jasmine rice
- 2 green onions, sliced
- 2 tablespoons cilantro, chopped
- 2 teaspoons chili oil, optional, for garnish
- as needed lime wedges, for serving
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels and season generously with salt and pepper on both sides.
⏱️ 2 min - 2
Heat 2 teaspoons of avocado oil in a large skillet over medium heat until shimmering.
⏱️ 1 min - 3
Carefully place the seasoned chicken thighs into the hot skillet. Cook for 5-7 minutes without moving them. This is crucial for developing a good sear.
⏱️ 7 min - 4
Flip the chicken only when it easily releases on its own from the pan. Continue to cook for another 7-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 10 min - 5
Pour 1/4 cup of chicken broth into the skillet to deglaze the bottom. Scrape up any crispy browned bits from the pan with a wooden spoon until they are no longer sticking. This adds extra flavor to the chicken.
⏱️ 2 min - 6
Remove the chicken from the skillet and let it cool on a cutting board for a few minutes before slicing. This allows the juices to redistribute.
⏱️ 3 min - 7
While the chicken rests, begin preparing the broth. In a saucepan over medium heat, add 2 teaspoons of avocado oil. Once hot, add the grated ginger (or ginger paste) and minced garlic. Stir frequently for 1 minute until fragrant.
⏱️ 2 min - 8
Add the red curry paste (2-3 tablespoons, depending on your spice preference), Better than Bouillon, and 3/4 cup of chicken broth to the saucepan. Stir well for another 2 minutes, ensuring the curry paste is fully incorporated.
⏱️ 2 min - 9
Stir in the entire 14 ounce can of full fat coconut milk, 1 teaspoon of fish sauce, and the juice of 1 lime. Bring the mixture to a gentle simmer.
⏱️ 3 min - 10
Cover the saucepan, reduce the heat to low, and let the broth simmer gently for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 11
Prepare 2 cups of jasmine rice using your preferred method. If using frozen rice, microwave according to package directions.
⏱️ 10 min - 12
To assemble, place a generous portion of the cooked jasmine rice on the bottom of each serving bowl.
⏱️ 1 min - 13
Slice the rested chicken thighs and arrange one sliced chicken thigh over the rice in each bowl.
⏱️ 1 min - 14
Pour a generous amount of the warm coconut curry broth directly over the chicken and rice in each bowl.
⏱️ 1 min - 15
Garnish each serving with sliced green onions, chopped cilantro, and an optional drizzle of chili oil. Serve immediately with additional lime wedges on the side.
⏱️ 1 min