Description
A flavorful and creamy Coconut Chicken & Rice dish featuring tender chicken pieces simmered in rich coconut milk, aromatic spices, and vibrant vegetables, perfect for a comforting and easy one-pan meal.
Ingredients
Scale
Chicken & Marinade
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
Rice & Cooking Base
- 1 cup (200g) jasmine rice, rinsed and drained
- 1 can (13.5 oz/400ml) coconut milk
- 1 cup (240ml) chicken broth
- 2 tbsp vegetable oil
Vegetables & Aromatics
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup (150g) frozen peas
- 2 green onions, sliced
- 1/4 cup (15g) fresh cilantro, chopped
- Lime wedges, for serving
Spices
- 1 tbsp curry powder
- 1 tsp ground turmeric
Instructions
- Brown the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté until translucent, about 4 minutes. Stir in the garlic and grated ginger, cooking for an additional 1 minute to release their flavors.
- Add spices: Sprinkle in the curry powder and turmeric, stirring constantly to coat the onions. Let the spices bloom for about 1 minute to enhance their aroma and taste.
- Incorporate rice and liquids: Stir in the rinsed jasmine rice, ensuring it is evenly coated with the spiced onion mixture. Pour in the coconut milk and chicken broth, stirring well to combine all ingredients.
- Return chicken and simmer: Add the browned chicken pieces back into the skillet. Bring the mixture to a gentle simmer over medium heat.
- Cook covered: Cover the skillet and reduce the heat to low. Let the dish simmer undisturbed for 15 minutes, allowing the rice to absorb the flavors and liquid.
- Add vegetables and finish cooking: After 15 minutes, stir in the sliced red bell pepper and frozen peas. Cover again and continue cooking for an additional 5 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Fluff and garnish: Remove the skillet from heat and gently fluff the rice with a fork to separate the grains. Garnish with sliced green onions and chopped cilantro for freshness.
- Serve: Serve the coconut chicken and rice hot with lime wedges on the side for an extra burst of vibrant citrus flavor.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped fresh chili with the spices.
- Ensure jasmine rice is well rinsed to remove excess starch, preventing a sticky texture.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Recipe can be made gluten-free by ensuring the chicken broth is gluten-free.
