Description
A delicious and creamy coconut chicken served over fluffy rice, perfect for a comforting meal.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup jasmine rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat some oil over medium heat and sauté the onion until translucent.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Season the chicken thighs with salt and pepper, then add them to the skillet, browning on both sides.
- Pour in the coconut milk and chicken broth, then stir in the soy sauce and lime juice.
- Bring the mixture to a simmer, cover, and cook for about 20 minutes until the chicken is cooked through.
- Remove the chicken and set aside, then stir in the jasmine rice into the skillet.
- Cover and cook for about 15 minutes until the rice is tender and has absorbed the liquid.
- Shred the chicken and return it to the skillet, mixing everything together.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add red pepper flakes or chopped chili.
- Can substitute chicken thighs with chicken breasts if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Coconut Chicken & Rice, Coconut Chicken, Rice Recipe