Description
Coconut Chicken & Rice is a cozy, one-pot meal featuring tender chicken, fragrant jasmine rice, and rich coconut milk. Infused with warm spices like turmeric and cumin, it’s a comforting dish that’s simple to make and naturally dairy-free.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup uncooked jasmine or basmati rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth or water
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, diced
- 1 tbsp olive oil or coconut oil
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp lime juice (optional)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Season chicken with salt, pepper, turmeric, and cumin.
- In a large pot or deep skillet, heat oil over medium heat and sear the chicken on both sides until lightly browned. Remove and set aside.
- In the same pot, sauté diced onion, garlic, and ginger until fragrant, about 2–3 minutes.
- Add rice and stir to coat with the aromatics and spices.
- Pour in coconut milk and chicken broth, stirring to combine.
- Return chicken to the pot, submerging slightly into the liquid.
- Bring to a gentle simmer, cover, and cook on low for 20–25 minutes, or until rice is tender and chicken is cooked through.
- Remove from heat, fluff the rice, and drizzle with lime juice if using.
- Garnish with fresh cilantro or green onions before serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Jasmine or basmati rice provides the best flavor and texture.
- Add vegetables like spinach or peas for extra nutrients.
- For a spicy kick, include chili flakes or sliced red chili.
- To make it vegetarian, substitute chicken with chickpeas or tofu and use vegetable broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 2g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
