Introduction

This Coconut Chicken Brothy Rice is a comforting one-pot meal that combines creamy coconut milk with tender chicken and fragrant spices. Perfect for chilly evenings, it delivers rich flavors and satisfying warmth in every spoonful.

A bowl filled with two main sections: one side has fluffy white rice garnished with bright green cilantro leaves, and the other side contains creamy orange soup with a smooth texture, showing chunks of tender white chicken breast partially submerged and topped with reddish chili oil spots and green cilantro leaves. On the edge of the bowl, two fresh lime wedges add a pop of green. A wooden spoon is holding a slice of the chicken above the soup, set against a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

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, for topping
1 tablespoon curry powder
1/2 teaspoon turmeric
1/4 cup fresh cilantro, for garnish
2 lime wedges, for serving

Instructions

Step 1: Melt coconut oil in a medium pot over medium heat. Add minced garlic and grated ginger, sautéing for 3-4 minutes until fragrant.
Step 2: Stir together curry powder, turmeric, chicken broth, and coconut milk in the pot. Bring the mixture to a gentle simmer.
Step 3: Season chicken thighs with salt and black pepper, then add them to the pot. Cover and simmer for about 20 minutes or until chicken is cooked through.
Step 4: While the chicken simmers, cook jasmine rice separately according to package instructions.
Step 5: Remove chicken thighs from the broth and slice them. Divide rice into bowls, top with sliced chicken, and ladle the coconut broth over everything.
Step 6: Garnish bowls with chopped green onions, fresh cilantro, and lime wedges. Serve immediately and enjoy.

Tips & Variations

For extra depth, add a splash of fish sauce or a squeeze of lime juice into the broth before simmering.
Swap chicken thighs for chicken breasts if you prefer leaner meat, but be careful not to overcook, as breasts dry out faster.
Add vegetables like spinach or mushrooms in the last 5 minutes of cooking to boost nutrition.
Use jasmine rice for a fragrant touch; basmati also works well for a nuttier flavor.

Storage

Store leftover coconut chicken and broth in an airtight container in the refrigerator for up to 3 days. Keep rice separate if possible to maintain texture. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally.

How to Serve

A white bowl filled with a creamy orange soup base, topped with sliced white chicken breast pieces arranged on one side, a small mound of fluffy white rice on the other, and fresh green cilantro scattered throughout. Two bright green lime wedges rest near the chicken, while a dollop of reddish chili paste sits in the center. A wooden spoon is partially dipped in the soup, and the bowl sits on a white marbled surface with out-of-focus green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be substituted, but they cook faster and can dry out. Reduce simmering time and monitor closely to keep them tender.

Is this recipe suitable for freezing?

You can freeze the chicken and broth separately from the rice for up to 2 months. Thaw overnight in the refrigerator before reheating gently.