Description
Coconut Chicken and Rice is a delicious and aromatic dish that combines tender chicken with creamy coconut milk and fragrant rice, creating a delightful meal perfect for any occasion.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 lb chicken thighs, boneless and skinless
- 1 cup chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the chicken thighs to the pot, browning them on both sides.
- Pour in the coconut milk and chicken broth, then stir in the soy sauce.
- Bring the mixture to a simmer, then add the rinsed rice.
- Cover the pot and reduce the heat to low, cooking for about 20 minutes or until the rice is tender and the chicken is cooked through.
- Remove from heat and let it sit covered for 5 minutes before fluffing the rice with a fork.
- Season with salt and pepper to taste, and garnish with fresh cilantro before serving.
Notes
- For added flavor, marinate the chicken in soy sauce and ginger for a few hours before cooking.
- Feel free to add vegetables like peas or bell peppers for extra nutrition.
- This dish can be made in a rice cooker for convenience.
Nutrition
- Serving Size: 1 cup
- 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
Keywords: Coconut Chicken and Rice, Chicken Recipes, Dinner Ideas, Asian Cuisine