Introduction
If you’re in the mood for a dish that’s as comforting as it is delicious, look no further than this Coconut Chicken Rice Bowl. With tender chicken thighs cooked to perfection and fluffy jasmine rice infused with creamy coconut milk, this recipe will whisk you away to a tropical paradise right from your kitchen.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sliced green onions for garnish
- Lime wedges for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium pot, combine the rice, coconut milk, and chicken broth. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
- While the rice is cooking, season the chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
- Add the chicken thighs to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through.
- Stir in soy sauce and lime juice, cooking for an additional 2 minutes.
- Once the rice is done, fluff it with a fork and divide it into bowls.
- Top the rice with sliced chicken, and garnish with fresh cilantro and green onions.
- Serve with lime wedges on the side.
Notes or Tips
- Feel free to substitute chicken thighs with chicken breast if you prefer leaner meat.
- For a spicier kick, add red pepper flakes when sautéing the garlic and ginger.
- This dish is great for meal prep—store it in airtight containers for up to 3 days in the fridge.
Cooking Techniques
The combination of simmering rice in coconut milk and chicken broth creates an exceptionally flavorful base, while pan-searing the chicken ensures it remains juicy and tender. A quick sauté of garlic and ginger adds aromatics that elevate the entire dish.
FAQ
- Can I use brown rice instead of jasmine rice? Yes, but adjust the cooking time and liquid accordingly, as brown rice typically takes longer.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I add vegetables? Absolutely! Snow peas or bell peppers make great additions for a colorful twist.
Conclusion
This Coconut Chicken Rice Bowl is more than just a meal; it’s a little escape to a tropical getaway with each bite. Whether you’re enjoying a quiet dinner at home or hosting friends, this vibrant dish is sure to impress and satisfy.