Description
A delicious and creamy coconut chicken and rice dish that is easy to prepare and full of flavor.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 onion, chopped
- 3 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 pot, 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 pot, browning on both sides.
- Stir in the rice, coconut milk, chicken broth, soy sauce, and lime juice.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.
- Fluff the rice with a fork and serve garnished with fresh cilantro.
Notes
- For extra flavor, marinate the chicken in soy sauce and lime juice for a few hours before cooking.
- This dish can be made with brown rice, but cooking time may vary.
- Feel free to add vegetables like bell peppers or peas for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg