Description

A comforting and fast one-pan dinner featuring tender coconut chicken and rice, perfect for busy weeknights.

Ingredients

Scale

1 lb Boneless, skinless chicken thighs
1 cup Jasmine rice
1 can (13.5 oz) Canned coconut milk
1 cup Low-sodium chicken broth
3 Garlic cloves, minced
1 tbsp Fresh ginger, grated
Salt & pepper to taste
Optional toppings: cilantro, lime, red pepper flakes

Instructions

Dice chicken thighs into bite-sized pieces and season with salt and pepper
Heat a large pot or Dutch oven over medium heat with a splash of olive oil. Brown chicken on all sides, about 5 minutes
Add minced garlic and grated ginger, cook for 30 seconds until fragrant, stirring constantly
Pour in coconut milk and chicken broth, scraping up any brown bits from the pot
Stir in uncooked jasmine rice and bring to a gentle boil
Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes without lifting the lid
Turn off heat, let rest covered for 5 minutes, then fluff with a fork. Top with cilantro and lime before serving

Notes

Do not lift the lid during the 20-minute simmer to ensure perfectly cooked rice.

Use full-fat coconut milk for the creamiest result.

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 510 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 95 mg

Keywords: chicken, coconut, rice, one-pot, quick