Coconut Chicken Brothy Rice: A Cozy One-Pot Delight!
Embark on a culinary journey with this incredibly flavorful and comforting Coconut Chicken Brothy Rice. This one-pot wonder brings together tender chicken, fragrant jasmine rice, and a luscious coconut-infused broth, all simmered with aromatic ginger, garlic, and curry spices. It's an effortlessly elegant dish perfect for a cozy weeknight dinner or entertaining guests.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortless one-pot preparation minimizes cleanup and maximizes flavor.
- Rich, aromatic broth infused with coconut, ginger, garlic, and savory spices.
- Tender, succulent chicken and perfectly cooked rice in every comforting spoonful.
- A deeply satisfying and wholesome meal that’s simple to make yet feels incredibly gourmet.
Ingredients
- 15 ml (1 tablespoon) coconut oil
- 3 cloves garlic, minced
- 2.5 cm (1 inch) piece fresh ginger, grated
- 15 g (1 tablespoon) red curry paste
- 15 g (1 tablespoon) curry powder, adjusted to taste
- 2.5 g (1/2 teaspoon) turmeric powder
- 950 ml (4 cups) chicken broth
- 400 ml (1 can) full-fat coconut milk
- 15 ml (1 tablespoon) fish sauce
- 15 ml (1 tablespoon) fresh lime juice
- 450 g (1 pound) boneless, skinless chicken thighs
- 5 g (1 teaspoon) salt, plus more to taste
- 2.5 g (1/2 teaspoon) black pepper, plus more to taste
- 200 g (1 cup) long-grain white rice or jasmine rice, rinsed
- 2 stalks green onions, thinly sliced, for garnish
- 6 g (1/4 cup) fresh cilantro, chopped, for garnish
- 2 lime wedges, for serving
Instructions
- In a heavy-bottomed pot or Dutch oven, melt the 15 ml (1 tablespoon) of coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing for 2-3 minutes until they become fragrant and lightly golden, being careful not to burn them.
- Stir in the 15 g (1 tablespoon) of red curry paste, 15 g (1 tablespoon) of curry powder, and 2.5 g (1/2 teaspoon) of turmeric. Cook for another minute, stirring constantly, to bloom the spices and deepen their flavor.
- Pour in the 950 ml (4 cups) of chicken broth, 400 ml (1 can) of full-fat coconut milk, 15 ml (1 tablespoon) of fish sauce, and 15 ml (1 tablespoon) of fresh lime juice. Bring the mixture to a gentle simmer, stirring to combine all ingredients thoroughly.
- Carefully add the 450 g (1 pound) of boneless, skinless chicken thighs to the simmering broth. Season the chicken with 5 g (1 teaspoon) of salt and 2.5 g (1/2 teaspoon) of black pepper. Cover the pot and reduce the heat to low, allowing the chicken to simmer gently for 15-20 minutes, or until cooked through and tender.
- Carefully remove the cooked chicken thighs from the pot and set them aside on a cutting board to rest. Maintain the broth at a gentle simmer.
- Add the 200 g (1 cup) of rinsed long-grain white rice or jasmine rice to the simmering broth. Stir well to ensure the rice is submerged. Bring the liquid back to a gentle simmer, then cover the pot, reduce heat to the lowest setting, and cook for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid, leaving a deliciously brothy consistency.
- While the rice cooks, slice or shred the rested chicken thighs into bite-sized pieces.
- Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the brothy rice gently with a fork. Return the sliced chicken to the pot, or divide the brothy rice among individual serving bowls and top with the sliced chicken.
- Garnish each bowl generously with chopped green onions, fresh cilantro, and a lime wedge for a burst of fresh flavor. Serve immediately and enjoy this comforting one-pot meal.
Tools You’ll Need
- Heavy-bottomed pot or Dutch oven with a tight-fitting lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Grater (for ginger)
- Fine-mesh sieve (for rinsing rice)
Essential Success Tips
- Rinse your rice thoroughly under cold water until the water runs clear. This removes excess starch, preventing stickiness and ensuring individual, fluffy grains.
- When blooming the spices, stir continuously and cook just until fragrant, about 1 minute. Overcooking can make them bitter.
- Do not lift the lid while the rice is cooking. This traps the steam necessary for even cooking and prevents the rice from drying out.
- Allow the chicken to rest for a few minutes after removing it from the pot. This helps redistribute the juices, ensuring it remains tender and moist when sliced.
- Taste the broth before adding the rice and adjust salt, pepper, or fish sauce as needed. The flavors will concentrate slightly as the rice cooks.
Professional Cooking Secrets
- Blooming the red curry paste, curry powder, and turmeric in hot oil before adding liquids truly unlocks their full aromatic potential, creating a deeper, more nuanced flavor base for the broth.
- Always opt for full-fat coconut milk. Its richness contributes significantly to the creamy texture and luxurious mouthfeel of the brothy rice, balancing the savory and spicy notes.
- A final squeeze of fresh lime juice just before serving is transformative. It brightens all the flavors, cutting through the richness and adding a crucial acidic counterpoint that elevates the entire dish.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat or in the microwave, adding a splash of extra chicken broth or water if the rice seems too dry.
- Variations: For added vegetables, stir in some fresh spinach, baby bok choy, or sliced bell peppers during the last 5 minutes of rice cooking. They will wilt or soften beautifully in the warm broth.
- Spice Level: The heat level can be easily adjusted. For a milder dish, use less red curry paste. For more spice, feel free to add a pinch of dried chili flakes along with the other spices.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs. However, chicken breast is leaner and cooks faster, so monitor it closely to prevent it from drying out. You might want to add it a bit later or remove it from the pot a few minutes sooner than the thighs.
What kind of rice is best for this dish?
Long-grain white rice or jasmine rice works wonderfully for this recipe. Jasmine rice is particularly recommended for its aromatic qualities and its ability to absorb the rich broth while maintaining a pleasant texture. Brown rice would require a longer cooking time and additional liquid.
Is this dish spicy?
The spice level is adjustable primarily through the amount of red curry paste used. The recipe calls for a moderate amount, which typically provides a mild to medium heat. If you prefer less spice, reduce the curry paste; for more heat, feel free to add a bit extra or a pinch of chili flakes.
Nutrition Facts (Per Serving)
Calories: ~580, Protein: ~42g, Fat: ~33g, Carbs: ~45g per serving (estimated based on ingredients listed).
Allergy Information
Contains coconut (a tree nut) and fish (fish sauce). This dish is naturally gluten-free if you ensure your chicken broth is certified gluten-free. Always check labels for specific dietary needs.
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