Coconut Chicken Brothy Rice with Veggies and Herbs Recipe
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.
- 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
