Coconut Chicken Brothy Rice Recipe for Comfort Food Recipe
This comforting Coconut Chicken Brothy Rice recipe combines tender chicken, fragrant jasmine rice, and vibrant vegetables in a rich, flavorful broth made with coconut milk and chicken broth. The dish is infused with fresh aromatics like ginger, garlic, and lemongrass, delivering a warm and satisfying meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Asian-inspired
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken thighs (or chicken breasts or tofu)
Liquids
- 1 cup full-fat coconut milk (or light coconut milk)
- 4 cups good quality chicken broth (or vegetable broth)
Grains
- 1 cup jasmine rice (or basmati rice or brown rice)
Vegetables
- 1 cup diced bell peppers
- 1 cup diced carrots
- 2 cups fresh spinach (or green beans or peas)
- 1 stalk lemongrass (or zest of 1 lime)
Aromatics
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
Herbs
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions (or parsley or basil)
Seasonings & Oil
- 1 tablespoon neutral oil (vegetable or canola oil)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Ingredients: Start by chopping the chicken into bite-sized pieces. Dice your vegetables and mince the garlic and ginger, and prepare the lemongrass or lime zest.
- Sauté Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic, ginger, and chopped lemongrass, sautéing for about 2-3 minutes until fragrant and aromatic.
- Add Chicken: Toss in the chicken pieces, stirring to coat them in the aromatic mixture. Cook for about 5-7 minutes until the chicken is browned on the outside but not fully cooked through.
- Incorporate the Broth: Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer to meld flavors.
- Add Rice: Once the broth is simmering, add the jasmine rice to the pot. Stir well to combine, ensuring the rice is fully submerged in the liquid.
- Simmer: Cover the pot with a lid and let it simmer over low heat for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom.
- Add Vegetables: In the last 5 minutes of cooking, stir in the diced bell peppers, carrots, and spinach. Continue simmering until the vegetables are tender but retain their bright colors and slight crispness.
- Finish with Herbs: Remove the pot from heat and stir in the chopped cilantro and green onions. Adjust seasoning with salt and pepper according to your taste.
- Serve: Ladle the Coconut Chicken Brothy Rice into bowls. Garnish with extra fresh herbs or a squeeze of lime juice for added brightness and serve warm for a comforting meal.
Notes
- You can substitute chicken thighs with chicken breasts or tofu for a vegetarian option.
- Use light coconut milk to reduce fat content if desired.
- Brown rice will require longer cooking time, approximately 40-45 minutes.
- Ensure to stir occasionally during simmering to prevent rice from sticking and burning.
- Add lime zest instead of lemongrass if lemongrass is unavailable for a bright citrus note.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Keywords: coconut chicken rice, brothy rice recipe, ginger garlic chicken, comforting rice dish, one-pot chicken rice, coconut milk recipes
