Description
Discover the secrets to Grandma’s irresistible Coconut Chicken Brothy Rice – a comforting, flavorful one-pot meal that’s ready in just 30 minutes! Tender chicken simmers in a creamy coconut broth, infused with aromatic herbs and spices, for a truly satisfying and delicious dish.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon red pepper flakes (optional)
– 1 (13.5 oz) can coconut milk
– 2 cups chicken broth
– 1 cup uncooked long-grain white rice
– 1/2 cup frozen peas
– 2 tablespoons chopped fresh cilantro, plus more for garnish
– Salt and freshly ground black pepper, to taste
– Lime wedges, for serving
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the chicken and cook, stirring occasionally, until lightly browned, about 3-4 minutes.
3. Add the onion, garlic, ginger, cumin, coriander, and red pepper flakes (if using). Cook, stirring frequently, until the onion is softened, about 3-4 minutes.
4. Stir in the coconut milk, chicken broth, and rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed.
5. Stir in the frozen peas and chopped cilantro. Season with salt and pepper to taste.
6. Serve the Coconut Chicken Brothy Rice warm, garnished with additional cilantro and lime wedges.
Notes
– For a spicier dish, increase the amount of red pepper flakes.
– Substitute shrimp or tofu for the chicken to make it seafood or vegetarian-friendly.
– Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Thai, Asian