Coconut Chicken Brothy Rice Recipe

Introduction

Coconut Chicken Brothy Rice is a comforting and flavorful dish that combines tender chicken with creamy coconut broth and fragrant spices. It’s an easy, one-pot meal perfect for cozy dinners or when you want something satisfying yet light.

Ingredients

• 4 cups Chicken broth
• 1 can Coconut milk
• 3 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 pound Boneless chicken thighs
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Long-grain white rice or jasmine rice
• 2 stalks Green onions, chopped
• 1 tablespoon Curry powder
• 1/2 teaspoon Turmeric
• 1/4 cup Fresh cilantro, chopped
• 2 pieces Lime wedges

Instructions

1. Step 1: Melt coconut oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sauté for 3-4 minutes until fragrant.
2. Step 2: Stir in curry powder and turmeric, then add the chicken broth and coconut milk. Season the boneless chicken thighs with salt and black pepper, then place them in the pot. Cover and simmer for about 20 minutes until the chicken is cooked through.
3. Step 3: Meanwhile, cook the rice separately according to package instructions.
4. Step 4: Remove the chicken from the broth and slice it. Return the broth to a gentle simmer if needed.
5. Step 5: To serve, place a portion of cooked rice in bowls, top with sliced chicken, and ladle the flavorful coconut broth over the top.
6. Step 6: Garnish with chopped green onions, fresh cilantro, and a wedge of lime. Serve immediately.

Tips & Variations

• For extra depth, add a splash of fish sauce or a pinch of chili flakes when simmering the broth.
• Use jasmine rice for a more fragrant dish, or substitute with brown rice for a heartier, healthier option.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but be careful not to overcook.
• Add diced vegetables such as bell peppers or peas for added color and nutrition.

Storage

Store leftover broth, chicken, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Adding a little water or broth when reheating helps maintain a good broth consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it cooks faster and can dry out more easily, so monitor closely and avoid overcooking.

Is it possible to make this dish vegetarian?

Absolutely. Substitute the chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth for a tasty vegetarian version.

Coconut Chicken Brothy Rice Recipe

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★★★★★

4.5 from 66 reviews

Coconut Chicken Brothy Rice is a comforting and flavorful dish featuring tender boneless chicken thighs simmered in a rich coconut milk and chicken broth base, infused with aromatic garlic, ginger, curry, and turmeric. Served over fluffy jasmine rice and garnished with fresh cilantro, green onions, and lime wedges, this recipe offers a perfect balance of creamy, savory, and tangy flavors for a satisfying meal.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southeast Asian

Ingredients

Scale 1x2x3x

Broth and Sauce

• 4 cups Chicken broth
• 1 can (13.5 oz) Coconut milk
• 1 tablespoon Curry powder
• 1/2 teaspoon Turmeric
• 2 pieces Lime wedges (for serving)
• 1 tablespoon Coconut oil

Protein and Seasonings

• 1 pound Boneless chicken thighs
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 3 cloves Garlic, minced
• 1 inch Ginger, grated

Carbohydrates

• 1 cup Long-grain white rice (or jasmine rice)

Garnishes

• 2 stalks Green onions, chopped
• 1/4 cup Fresh cilantro, chopped

Instructions

1. Sauté Aromatics: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant and golden to build the flavor base.
2. Prepare Broth Base: Stir together curry powder, turmeric, chicken broth, and coconut milk in the pot. Heat gently to combine the flavors.
3. Cook Chicken: Season boneless chicken thighs with salt and black pepper. Add them to the pot, cover, and simmer gently for about 20 minutes or until the chicken is cooked through and tender.
4. Cook Rice: While the chicken simmers, cook jasmine rice separately according to package instructions until fluffy.
5. Slice Chicken and Assemble: Remove chicken thighs from the broth and slice thinly. Place the cooked rice in bowls, top with sliced chicken, then ladle the warm coconut chicken broth over the top.
6. Garnish and Serve: Garnish with chopped green onions, fresh cilantro, and lime wedges for a fresh, bright finish. Serve immediately.

Notes

• You can substitute boneless chicken breasts if preferred, but thighs remain more tender and flavorful.
• Adjust curry powder amount to suit your heat preference.
• Use jasmine rice for the most aromatic result; basmati rice can be a good alternative.
• Lime wedges add brightness; squeeze over before eating for best flavor balance.
• Leftover broth makes a great base for soups or stews.

Keywords: coconut chicken, brothy rice, curry chicken, coconut milk recipe, easy chicken dinner, jasmine rice, one pot meal