Coconut Chicken Brothy Rice

A comforting bowl of Coconut Chicken Brothy Rice with tender chicken, fragrant jasmine rice, and creamy coconut milk, perfect for busy weeknights or family gatherings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast, diced You can substitute with chicken thighs or shrimp.
1 cup jasmine rice Brown rice can be used but requires longer cooking time.
1 can (13.5 oz) coconut milk For a lighter version, use light coconut milk.
4 cups chicken broth Vegetable broth is a great substitute.
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 cup carrots, sliced Any seasonal vegetables can be added.
1 cup peas
Salt and pepper to taste
to garnish Chopped cilantro

Method

Preparation

In a large pot, sauté the chopped onion, minced garlic, and grated ginger over medium heat until fragrant, about 2-3 minutes.
Add the diced chicken to the pot and cook until the chicken is browned on all sides.
Stir in the jasmine rice, followed by the coconut milk and chicken broth. Bring this mixture to a boil.
Once boiling, reduce the heat and let it simmer for 15 minutes.
After 15 minutes, add the sliced carrots and peas. Cook for an additional 5 minutes until the rice is tender.
Season the dish with salt and pepper to taste. Serve hot, garnished with chopped cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For meal prep, consider freezing individual portions.