Introduction

Coconut Chicken Brothy Rice is a comforting one-pot dish that blends creamy coconut milk with tender chicken and fragrant spices. This flavorful meal is perfect for a cozy night in and comes together with just a few simple ingredients.

Coconut Chicken Brothy Rice: A Cozy One-Pot Delight! Recipe - Recipe Image

Ingredients

4 cups Chicken broth (provides a rich base)
1 can Coconut milk (adds creaminess)
3 cloves Garlic (minced)
1 inch Ginger (grated)
1 pound Boneless chicken thighs (stay tender during cooking)
1 teaspoon Salt (to season the chicken)
1/2 teaspoon Black pepper (to add warmth)
1 cup Long-grain white rice (or jasmine rice)
2 stalks Green onions (for topping)
1 tablespoon Curry powder (adjust to taste)
1/2 teaspoon Turmeric (for golden hue)
1/4 cup Fresh cilantro (for freshness)
2 pieces Lime wedges (for serving)

Instructions

Step 1: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant.
Step 2: Stir together curry powder, turmeric, chicken broth, coconut milk, salt, and black pepper until well combined.
Step 3: Add chicken thighs to the pot, cover, and simmer for about 20 minutes until the chicken is cooked through and tender.
Step 4: Meanwhile, cook jasmine rice separately according to package instructions.
Step 5: Slice the cooked chicken and serve in bowls with the broth ladled over the top alongside rice.
Step 6: Garnish with chopped green onions, fresh cilantro, and lime wedges for a burst of color and flavor.

Tips & Variations

Use boneless, skinless chicken thighs to ensure tender and juicy meat that won’t dry out.
For extra flavor, add a splash of fish sauce or soy sauce when mixing the broth.
Adjust the curry powder amount to your preferred spice level, or substitute with a Thai red curry paste for a different flavor profile.
Try using brown rice for a nuttier texture and added fiber, but increase cooking time accordingly.

Storage

Store leftover coconut chicken broth and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Adding a splash of water or broth when reheating helps maintain the broth’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts can dry out more easily. To keep them tender, reduce simmering time and consider cutting them into smaller pieces before cooking.

Is this recipe suitable for freezing?

You can freeze the cooked chicken and broth separately in airtight containers for up to 2 months. Freeze the rice separately to avoid a mushy texture upon thawing. Thaw overnight in the fridge before reheating.

Coconut Chicken Brothy Rice: A Cozy One-Pot Delight! Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This Coconut Chicken Brothy Rice is a comforting one-pot meal that combines tender chicken thighs simmered in a fragrant coconut milk and chicken broth base, infused with garlic, ginger, curry powder, and turmeric. Served over fluffy jasmine rice and garnished with fresh green onions, cilantro, and lime wedges, it’s a flavorful and aromatic dish perfect for cozy dinners.

Author: Maya
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Southeast Asian

Ingredients

Scale

Broth and Flavoring

4 cups Chicken broth
1 can Coconut milk
3 cloves Garlic, minced
1 inch Ginger, grated
1 tablespoon Curry powder
1/2 teaspoon Turmeric

Protein

1 pound Boneless chicken thighs
1 teaspoon Salt
1/2 teaspoon Black pepper

Rice and Toppings

1 cup Long-grain white rice (or jasmine rice)
2 stalks Green onions, chopped
1/4 cup Fresh cilantro, chopped
2 pieces Lime wedges

Instructions

Sauté aromatics: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant, allowing the flavors to develop.
Prepare broth mixture: Stir together curry powder, turmeric, chicken broth, and coconut milk in the pot to create a rich and savory base.
Cook chicken: Add boneless chicken thighs to the pot, season with salt and black pepper, cover, and simmer gently for about 20 minutes until the chicken is tender and cooked through.
Cook rice: Separately, cook jasmine rice according to package instructions until fluffy.
Assemble dish: Remove chicken from broth, slice it, then serve over the cooked rice in bowls. Ladle the flavorful coconut chicken broth over the top.
Garnish and serve: Top with chopped green onions, fresh cilantro, and lime wedges for added brightness and freshness.

Notes

You can substitute boneless chicken breasts if preferred, but thighs stay juicier.
Adjust curry powder and turmeric amounts to taste for desired spice and color.
Use jasmine rice for the best aromatic results, but long-grain white rice works well too.
For extra richness, a tablespoon of coconut oil is recommended when sautéing aromatics.
Leftover broth can be saved and refrigerated for up to 2 days or frozen for longer storage.

Keywords: coconut chicken, brothy rice, one-pot meal, curry chicken, easy dinner, comforting recipe, coconut milk chicken, jasmine rice