Description
A delicious and comforting one-pot dish featuring tender chicken, aromatic spices, and vibrant vegetables cooked in coconut milk and broth.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs (or chicken breasts or tofu)
- 1 can (13.5 oz) full-fat coconut milk (or light coconut milk)
- 1 cup jasmine rice (or basmati rice or brown rice)
- 4 cups good quality chicken broth (or vegetable broth)
- 2 bell peppers, diced
- 2 carrots, diced
- 2 cups spinach (or green beans or peas)
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 stalk lemongrass (or lime zest), chopped
- 1/4 cup cilantro, chopped
- 2 green onions (or parsley or basil), chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon oil
Instructions
- Prepare the Ingredients: Start by chopping the chicken into bite-sized pieces. Dice your vegetables and mince the garlic and ginger.
- 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.
- 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.
- Incorporate the Broth: Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer.
- Add Rice: Once simmering, add the rice to the pot. Stir well to combine, ensuring the rice is submerged in the liquid.
- Simmer: Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Add Vegetables: In the last 5 minutes of cooking, toss in your vegetables. They should be tender but still vibrant and crisp.
- Finish with Herbs: Remove the pot from heat and stir in chopped cilantro and green onions. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the Coconut Chicken Brothy Rice into bowls and garnish with extra herbs or a squeeze of lime for added brightness.
Notes
- This dish can be easily adapted to use seasonal vegetables.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg