Description
A comforting bowl of Coconut Chicken Brothy Rice infused with the rich flavors of garlic, ginger, and coconut milk.
Ingredients
Scale
- 2 cups cooked rice (jasmine or basmati recommended)
- 1 lb chicken breast, diced (or chicken thighs)
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Increase heat and add diced chicken breast. Sauté until golden brown, about 5-7 minutes.
- Pour in the chicken broth and coconut milk, stirring gently. Bring to a gentle simmer.
- Stir in cooked rice, coating it in the broth, and season with salt and pepper.
- Let the pot simmer for about 10 minutes to meld flavors together.
- Serve hot, garnished with fresh cilantro.
Notes
Make-ahead tips: Prepare the broth and chicken a day in advance. Store them separately. Consider adding vegetables for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg