Coconut Chicken and Rice
A creamy and flavorful one-pot meal combining chicken thighs, coconut milk, and jasmine rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Can substitute with drumsticks or chicken breasts.
- 1 can coconut milk
- 1 cup jasmine rice Can substitute with basmati rice.
- 2 cups chicken broth
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat.
- Add the chopped onion and sauté until it turns translucent.
- Stir in the minced garlic and grated ginger; let them cook for another minute until fragrant.
- Add the chicken thighs to the pot, seasoning them with salt and pepper. Brown the chicken on all sides.
- Pour in the coconut milk and chicken broth, bringing everything to a gentle simmer.
- Add the jasmine rice, cover the pot, and let it cook for about 18-20 minutes or until the rice is tender and the chicken is fully cooked.
- Fluff the rice with a fork and serve warm, garnished with chopped cilantro.
Notes
This dish can be enhanced with a side of sautéed greens or fresh mango salsa. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2-3 months.