Coconut Chicken Brothy Rice
This dish features tender chicken thighs cooked in a rich coconut broth with aromatic spices and served over rice.
Equipment
- large pot
- Cutting board
Ingredients
For the Broth
- 4 cups Chicken broth provides a rich base
- 1 can Coconut milk adds creaminess
- 3 cloves Garlic, minced
- 1 inch Ginger, grated
For the Chicken
- 1 pound Boneless chicken thighs stay tender during cooking
- 1 teaspoon Salt to season the chicken
- ½ teaspoon Black pepper to add warmth
For the Rice
- 1 cup Long-grain white rice or jasmine rice
- 2 stalks Green onions for topping
For the Spices
- 1 tablespoon Curry powder adjust to taste
- ½ teaspoon Turmeric for golden hue
For Garnish
- ¼ cup Fresh cilantro for freshness
- 2 pieces Lime wedges for serving
Instructions
- In a large pot, combine chicken broth, coconut milk, garlic, and ginger. Bring to a simmer.
- Add chicken thighs, salt, and black pepper to the pot. Cook until chicken is tender, about 20 minutes.
- Remove chicken, shred it, and return it to the pot. Add rice and spices, and cook until rice is done, about 15 minutes.
- Serve hot, garnished with green onions, cilantro, and lime wedges.
Notes
You can adjust the spices to your preference for a milder or spicier broth.