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- 2 cups jasmine rice - 1 can (400ml) coconut milk - 1 lb (450g) boneless, skinless chicken thighs I love using jasmine rice for this dish. It cooks fluffy and has a great aroma. Coconut milk adds a creamy texture and sweet coconut flavor. Chicken thighs bring rich taste and tenderness, making every bite a delight. - 1 tablespoon fresh ginger, grated - 2 tablespoons soy sauce - 1 tablespoon fish sauce (optional) Fresh ginger gives a warm, zesty kick. Soy sauce adds saltiness and depth to the dish. If you want to try something bold, use fish sauce for extra umami flavor. - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup frozen peas Onions and garlic build a strong flavor base. The red bell pepper adds sweetness and color, while frozen peas give a pop of green. Together, these veggies create a bright and tasty mix. {{ingredient_image_1}} To start, heat the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Cook it until it turns soft and clear, about five minutes. This brings out its sweet flavor. Next, stir in the minced garlic and grated ginger. Cook for one to two minutes until you smell the wonderful aroma. Now, add the bite-sized chicken thighs to the pot. Sprinkle in the ground turmeric, ground cumin, and black pepper. Stir well and cook the chicken until it is brown on all sides, which usually takes about five to seven minutes. This step adds depth to the dish. After browning, pour in the coconut milk and chicken broth. Then, add the soy sauce, fish sauce (if you like it), and brown sugar. Mix everything well to combine the flavors. Add the jasmine rice to the pot. Make sure the rice is fully submerged in the liquid. Bring the mixture to a gentle boil. Once it boils, reduce the heat to low and cover the pot. Cook for 15 minutes without lifting the lid. After that time, gently stir in the sliced red bell pepper and frozen peas. Cover the pot again and cook for an additional five to ten minutes. Check to see if the rice is tender and the liquid is absorbed. When it’s done, take the pot off the heat. Let it sit, covered, for five minutes. This helps the rice fluff up nicely. Finally, use a fork to fluff the rice before serving. Scoop the coconut chicken and rice into bowls. Top with fresh cilantro and serve lime wedges on the side for a zesty kick. How to achieve tender chicken To make your chicken tender, use boneless, skinless chicken thighs. They stay juicy and cook well in the coconut milk. Brown the chicken on medium heat for about 5-7 minutes. This seals in the moisture. Avoid overcooking; it can make the chicken tough. Cooking rice to perfection Use jasmine rice for its soft, fluffy texture. After adding the rice to the pot, ensure it's fully submerged in the liquid. Bring it to a gentle boil, then cover and lower the heat. Cooking for 15 minutes and letting it rest after helps achieve perfect rice. Fluffing with a fork at the end keeps it light. Adjusting spices to taste Start with the suggested spices, but feel free to adjust them. If you want more warmth, add extra turmeric or a pinch of cayenne. For a richer flavor, add more soy sauce. Taste as you go to find your perfect blend. Optional toppings for added flavor Garnish your dish with fresh cilantro for a pop of color and flavor. Lime wedges add brightness and acidity. You can also sprinkle some chopped peanuts or sliced green onions on top for extra crunch. These toppings elevate your meal and add fun textures. Pro Tips Marinate the Chicken: For enhanced flavor, marinate the chicken thighs in soy sauce, ginger, and garlic for at least 30 minutes before cooking. Use Fresh Ingredients: Fresh ginger and garlic yield a more vibrant flavor compared to dried versions, so opt for fresh when possible. Check Rice Doneness: Different brands of jasmine rice may require varying cooking times; check for doneness a few minutes before the suggested time. Customize the Veggies: Feel free to add other vegetables like carrots or snap peas for extra color and nutrition. {{image_2}} You can swap chicken for tofu or shrimp. Tofu gives a nice, chewy texture. Use firm tofu, cut into cubes, and cook it until golden. Shrimp cooks fast, so add it later in the cooking process. For a vegetarian option, use vegetable broth instead of chicken broth. You can also add more veggies like mushrooms or carrots to boost flavor. Jasmine rice is the star here, but other grains work too. Brown rice adds a nutty taste and is more filling. It takes longer to cook, so check the package for cooking times. Basmati rice is another great choice. It has a lovely aroma and fluffy texture. For a twist, try quinoa. It’s high in protein and cooks quicker than brown rice. Want some heat? Add chili peppers or hot sauce. You can mix in fresh chilies when cooking the onion. If you like it spicy, use more. If you prefer mild flavors, stick with ground turmeric and cumin. They add depth without too much spice. Adjust the spices based on your taste to make it just right for you. After enjoying your coconut chicken and rice, you may have leftovers. To store them, wait until the dish cools down. Place the leftovers in an airtight container. This helps keep the flavors fresh. I recommend using glass containers for better preservation. They are easy to clean and do not absorb odors. Store the container in the fridge for up to three days. If you want to keep your dish longer, freezing is a great option. First, let the coconut chicken and rice cool completely. Then, transfer it to freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the containers with the date. You can safely freeze this dish for up to three months. When it's time to enjoy your frozen meal, thaw it in the fridge overnight. To reheat, place it in a pot over low heat. Stir occasionally to ensure even warming. If it seems dry, add a splash of water or chicken broth. Heat until it’s hot all the way through. Enjoy your comforting meal again! To make Coconut Chicken and Rice vegetarian, swap chicken with tofu or tempeh. Both options absorb flavors well. For broth, use vegetable stock instead of chicken broth. This keeps the dish rich and tasty. You can also add mushrooms for a meaty texture. Another option is to include chickpeas for protein. Yes, you can use canned chicken. Canned chicken is pre-cooked, so it saves time. You should drain and rinse it first. Adjust cooking times since canned chicken heats quickly. Add it in the last 5 minutes of cooking. This way, it warms through without overcooking. Coconut Chicken and Rice goes well with many sides. Consider a fresh salad with lime dressing. Steamed broccoli or green beans also add color and crunch. You could serve it with mango salsa for a fruity twist. Another option is to enjoy it with crispy spring rolls. These sides enhance the meal's flavors and textures. We've explored the key ingredients for a delicious Coconut Chicken and Rice dish, from fragrant jasmine rice to rich coconut milk. I shared step-by-step instructions to guide you through cooking the chicken, prepping the base, and adding tasty vegetables. You can enhance flavors with tips on spices and toppings. Plus, I offered ways to adapt the recipe for different proteins and rice types. Now you have all the tools to create a comforting meal that meets your tastes. Enjoy cooking!

Coconut Chicken & Rice Delight

A flavorful and creamy dish featuring chicken, jasmine rice, and coconut milk, garnished with fresh cilantro and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 2 cups jasmine rice
  • 1 can coconut milk (400ml)
  • 1 cup chicken broth
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 2 ground cumin
  • 1 2 black pepper
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 cup frozen peas
  • 1 bunch fresh cilantro for garnish
  • 1 lime wedges for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  • Add the chicken thighs to the pot and season with turmeric, cumin, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
  • Pour in the coconut milk, chicken broth, soy sauce, fish sauce (if using), and brown sugar. Stir well to combine all ingredients.
  • Add the jasmine rice to the pot, ensuring it is submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low and cover.
  • Cook for 15 minutes, then gently stir in the sliced red bell pepper and frozen peas. Cover again and cook for an additional 5-10 minutes, or until the rice is tender and the liquid is absorbed.
  • Once done, remove the pot from heat and let it sit covered for 5 minutes before fluffing the rice with a fork.
  • Serve the coconut chicken and rice in bowls, garnished with fresh cilantro and lime wedges on the side.

Notes

Fish sauce is optional; adjust seasoning to taste.
Keyword chicken, coconut, jasmine, one-pot, rice