Coconut Chicken Brothy Rice: A Cozy One-Pot Delight Recipe

Introduction

This Coconut Chicken Brothy Rice is a cozy one-pot meal that combines rich, creamy coconut milk with tender chicken and fragrant spices. It’s perfect for a comforting dinner that’s both flavorful and easy to make.

Ingredients

• 4 cups Chicken broth
• 1 can Coconut milk
• 3 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 pound Boneless chicken thighs
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Long-grain white rice (or jasmine rice)
• 2 stalks Green onions, chopped
• 1 tablespoon Curry powder
• 1/2 teaspoon Turmeric
• 1/4 cup Fresh cilantro, chopped
• 2 pieces Lime wedges

Instructions

1. Step 1: Heat a tablespoon of coconut oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant.
2. Step 2: Stir in the curry powder and turmeric to toast the spices briefly, then add the chicken broth and coconut milk. Season the mixture with salt and black pepper.
3. Step 3: Add the boneless chicken thighs to the pot. Cover and simmer gently for about 20 minutes, or until the chicken is cooked through and tender.
4. Step 4: While the chicken cooks, prepare the rice separately according to package instructions.
5. Step 5: Once the chicken is cooked, remove it from the pot and slice it. Return the slices to the broth.
6. Step 6: Serve the sliced chicken over the cooked rice with plenty of broth poured over. Garnish with chopped green onions, fresh cilantro, and lime wedges to squeeze over the top.

Tips & Variations

• Use jasmine rice for a fragrant, authentic touch, or substitute with basmati for a nuttier flavor.
• Adjust the curry powder amount to control the spice level, or add a dash of chili flakes for heat.
• For extra richness, stir in a little more coconut milk just before serving.
• Fresh lime juice brightens the dish—don’t skip the wedges when serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier and are less likely to dry out during simmering. If using breasts, watch cooking times carefully to avoid overcooking.

Is it necessary to cook the rice separately?

Cooking the rice separately helps ensure it’s fluffy and not overly soft from the broth. However, you can cook it in the broth mixture by adjusting liquid amounts and cooking time accordingly.

Coconut Chicken Brothy Rice: A Cozy One-Pot Delight Recipe

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★★★★★

4.9 from 511 reviews

• Author: anna
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Coconut Chicken Brothy Rice is a comforting one-pot meal featuring tender chicken thighs simmered in a fragrant broth enriched with coconut milk, garlic, ginger, and warming spices. Served alongside fluffy jasmine rice and garnished with fresh cilantro, green onions, and lime wedges, it offers a cozy blend of creamy, savory, and bright flavors perfect for any day.

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Ingredients

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Broth and Seasoning

• 4 cups Chicken broth (provides a rich base)
• 1 can Coconut milk (adds creaminess)
• 1 tablespoon Curry powder (adjust to taste)
• 1/2 teaspoon Turmeric (for golden hue)
• 1 teaspoon Salt (to season the chicken)
• 1/2 teaspoon Black pepper (to add warmth)

Protein and Aromatics

• 1 pound Boneless chicken thighs (stay tender during cooking)
• 3 cloves Garlic (minced)
• 1 inch Ginger (grated)

Rice and Garnishes

• 1 cup Long-grain white rice or jasmine rice
• 2 stalks Green onions (for topping)
• 1/4 cup Fresh cilantro (for freshness)
• 2 pieces Lime wedges (for serving)
• 1 tablespoon Coconut oil (for sautéing)

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Instructions

1. Sauté Aromatics: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant to build the flavor base.
2. Prepare Broth: Stir together curry powder, turmeric, chicken broth, coconut milk, fish sauce, and lime juice in the pot to create a rich, flavorful broth.
3. Simmer Chicken: Add the boneless chicken thighs to the broth, season with salt and black pepper, cover the pot, and let simmer for about 20 minutes until the chicken is cooked through and tender.
4. Cook Rice: Meanwhile, cook jasmine rice separately according to package instructions until fluffy.
5. Assemble Bowl: Slice the cooked chicken and serve in bowls with generous ladles of the coconut broth poured over.
6. Garnish and Serve: Top with chopped green onions, fresh cilantro, and lime wedges for brightness and added freshness.

Notes

• For extra flavor, you can marinate the chicken thighs briefly in curry powder and salt before cooking.
• If a thicker broth is desired, simmer the broth uncovered for a few extra minutes before adding the chicken.
• Adjust the amount of curry powder and turmeric based on your preference for spice and color.
• Use jasmine rice for a more fragrant, authentic taste, or long-grain white rice as a substitute.
• Lime wedges provide a refreshing contrast—be sure to squeeze fresh lime juice over the dish before eating.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southeast Asian

Keywords: coconut chicken, brothy rice, one pot meal, curry chicken, coconut milk recipe, jasmine rice, comforting dinner