Coconut Chicken Brothy Rice: A Cozy One-Pot Delight
Creamy coconut milk, tender chicken thighs, and fragrant rice come together in this comforting, flavor-packed one-pot meal perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, One-Pot Meal
- Method: Simmered
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
1 tablespoon coconut oil
3 cloves garlic, minced
1 inch ginger, grated
1 can coconut milk (13–14 oz)
4 cups chicken broth
1 pound boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon curry powder (adjust to taste)
1/2 teaspoon turmeric
1 cup long-grain white rice or jasmine rice (cooked separately)
2 stalks green onions, chopped (for garnish)
1/4 cup fresh cilantro, chopped
2 lime wedges (for serving)
Instructions
In a medium pot, melt coconut oil over medium heat. Add garlic and ginger, sautéing for 3–4 minutes until fragrant.
Stir in coconut milk and chicken broth. Add curry powder, turmeric, salt, and pepper.
Place chicken thighs into the pot. Cover and simmer for 20 minutes, until the chicken is fully cooked and tender.
Meanwhile, cook the rice according to package instructions.
Once the chicken is done, remove and slice it. Return it to the broth if desired, or serve sliced on top.
To serve, spoon rice into bowls and ladle the coconut broth and chicken over top.
Garnish with green onions, cilantro, and lime wedges.
Notes
For extra depth, add a teaspoon of fish sauce or a squeeze of lime juice to the broth.
This dish works great with shredded rotisserie chicken as a shortcut.
Adjust curry powder to your spice preference or substitute with red curry paste for a Thai twist.
