Description
A delicious and easy one-pot meal featuring tender chicken and flavorful coconut broth with rice.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 carrots, sliced
- 1 bell pepper, diced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat and sauté the onion, garlic, and ginger until fragrant.
- Add the chicken thighs and cook until browned on both sides.
- Stir in the carrots and bell pepper, cooking for a few minutes.
- Add the jasmine rice, coconut milk, chicken broth, soy sauce, lime juice, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice is cooked and the chicken is tender.
- Remove the chicken, shred it, and return it to the pot.
- Garnish with fresh cilantro before serving.
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Notes
- For a spicier version, add red pepper flakes or sliced jalapeños.
- This dish can be made with brown rice, but adjust the cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg