Introduction

This delicious Coconut Chicken Brothy Rice is a comforting one-pot meal that combines tender chicken, fragrant jasmine rice, and creamy coconut milk. It’s an easy recipe perfect for busy weeknights when you want flavors that feel both soothing and vibrant.

Coconut Chicken Brothy Rice with Veggies and Herbs Recipe - Recipe Image

Ingredients

Boneless, skinless chicken thighs (or chicken breasts or tofu)
Full-fat coconut milk (or light coconut milk)
Jasmine rice (or basmati rice or brown rice)
Good quality chicken broth (or vegetable broth)
Bell peppers
Carrots
Spinach (or green beans or peas)
Fresh ginger
Garlic
Lemongrass (or lime zest)
Cilantro
Green onions (or parsley or basil)
Salt
Pepper
Oil

Instructions

Step 1: Prepare the ingredients by chopping the chicken into bite-sized pieces, dicing the vegetables, and mincing the garlic and ginger.
Step 2: In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic, ginger, and chopped lemongrass, sautéing for 2-3 minutes until fragrant.
Step 3: Add the chicken pieces to the pot and stir to coat them in the aromatic mixture. Cook for 5-7 minutes until the chicken is browned on the outside.
Step 4: Pour in the chicken broth and coconut milk, then bring the mixture to a gentle simmer.
Step 5: Add the rice, stirring well to combine and ensure it is submerged in the liquid.
Step 6: Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and most of the liquid is absorbed, stirring occasionally to prevent sticking.
Step 7: In the last 5 minutes of cooking, add the vegetables so they stay tender yet crisp.
Step 8: Remove the pot from heat. Stir in chopped cilantro and green onions, then season with salt and pepper to taste.
Step 9: Serve the brothy rice in bowls, garnished with extra herbs or a squeeze of lime for brightness.

Tips & Variations

Use tofu as a vegetarian alternative to chicken for a lighter dish.
Swap lemongrass with lime zest if unavailable for a fresh citrus note.
Brown rice will take longer to cook; adjust simmering time accordingly and add extra broth if needed.
Add a dash of chili flakes or fresh chilies for a subtle heat boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the rice if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, as long as you use gluten-free chicken broth or vegetable broth, this dish will be suitable for a gluten-free diet.

What can I substitute for coconut milk?

If you prefer not to use coconut milk, you can substitute with half-and-half or full-fat cream, but the flavor will be less tropical and rich.

Coconut Chicken Brothy Rice with Veggies and Herbs Recipe

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★★★★★

4.4 from 73 reviews

This Delicious Coconut Chicken Brothy Rice recipe combines tender chicken simmered in a fragrant coconut milk and chicken broth base with jasmine rice and vibrant vegetables, creating a comforting, flavorful one-pot meal perfect for any occasion.

Author: Kai
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion
Diet: Gluten Free

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)
2 cups good quality chicken broth (or vegetable broth)

Grains

1 cup jasmine rice (or basmati rice or brown rice)

Vegetables

1 bell pepper, diced
2 medium carrots, diced
1 cup spinach (or green beans or peas)

Aromatics & Herbs

1 tablespoon fresh ginger, minced
3 cloves garlic, minced
1 stalk lemongrass, finely chopped (or 1 teaspoon lime zest)
1/4 cup cilantro, chopped
2 green onions, sliced (or parsley or basil)

Seasonings & Oil

1 tablespoon oil (vegetable or olive oil)
Salt, to taste
Black pepper, to taste

Instructions

Prepare the Ingredients: Start by cutting the boneless, skinless chicken thighs into bite-sized pieces. Dice the bell peppers and carrots, and mince the garlic and ginger. Finely chop the lemongrass or zest the lime if using lime zest instead.
Sauté Aromatics: Heat 1 tablespoon of oil in a large pot over medium heat. Add the minced garlic, ginger, and chopped lemongrass, sautéing for 2-3 minutes until they release a fragrant aroma.
Add Chicken: Add the chopped chicken pieces to the pot, stirring to coat them evenly with the aromatics. Cook for 5-7 minutes until the chicken is browned on the outside but not fully cooked through.
Incorporate the Broth: Pour in 2 cups of chicken broth and 1 cup of coconut milk. Bring the mixture to a gentle simmer to combine the flavors.
Add Rice: Once simmering, add 1 cup of jasmine rice to the pot. Stir thoroughly to ensure the rice is evenly submerged in the liquid mixture.
Simmer: Cover the pot with a lid and let it simmer gently for 15-20 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Stir occasionally during this time to prevent sticking and ensure even cooking.
Add Vegetables: In the last 5 minutes of cooking, add the diced bell peppers, carrots, and spinach to the pot. Let them cook just enough to become tender yet retain their bright color and slight crispness.
Finish with Herbs: Remove the pot from heat and stir in the chopped cilantro and sliced green onions. Taste and adjust seasoning with salt and pepper according to your preference.
Serve: Spoon the coconut chicken brothy rice into serving bowls. Garnish with extra fresh herbs or a squeeze of lime juice to add brightness and enhance the flavors before serving.

Notes

You can substitute chicken thighs with chicken breasts or tofu for a vegetarian option.
For a lighter dish, use light coconut milk instead of full-fat.
Jasmine rice provides a fragrant touch, but you may use basmati or brown rice if preferred; adjust cooking time accordingly.
To add more depth, consider adding a dash of fish sauce or soy sauce when adding broth.
Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Adjust vegetables based on seasonal availability or personal preference.

Keywords: coconut chicken rice, brothy rice recipe, one pot chicken dinner, coconut milk chicken, comfort food chicken rice, easy stovetop chicken and rice