Description
A comforting and creamy chicken and rice dish, infused with coconut milk and spices.
Ingredients
Scale
- 1 lb chicken thighs or chicken breast, cut into pieces
- 1 cup jasmine rice or long-grain rice
- 2 cups chicken broth
- 1 can (13 oz) full-fat coconut milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil (e.g., canola or vegetable)
- Green onions or fresh herbs for garnish
Instructions
- Heat oil in a pot over medium heat. Add chopped onion and cook until soft and fragrant.
- Stir in garlic and ginger, cooking for 1 minute until aromatic.
- Add chicken pieces, season with salt and pepper, and lightly brown on all sides.
- Stir in the rice and toast for about a minute.
- Pour in chicken broth and coconut milk, stirring to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for about 20–25 minutes, stirring occasionally.
- Once rice is tender and the broth has thickened slightly, taste and adjust seasoning.
- Garnish with green onions or fresh herbs before serving.
Notes
- Adjust the seasoning according to your taste preferences.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg