Description
A cozy one-pot meal featuring tender chicken, creamy coconut milk, and nourishing rice, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken thighs, diced
- 1 can (13.5 oz) coconut milk
- 1 cup long grain white rice
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 carrots, diced
- 1 bell pepper, diced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the Ingredients: Gather and measure all your ingredients, dice chicken, chop vegetables, and mince garlic and ginger.
- Sauté the Chicken: Heat olive oil in a large pot over medium heat. Add chicken thighs, season with salt and pepper, and sauté until browned, about 5-7 minutes.
- Add Aromatics: Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
- Incorporate Vegetables: Add diced carrots and bell peppers, cooking for another 3-4 minutes until slightly softened.
- Add Rice and Liquids: Stir in the rice and ensure it’s well-coated. Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle boil.
- Simmer: Once boiling, reduce heat to low, cover, and simmer for 20 minutes.
- Finish with Lime and Cilantro: Remove from heat, squeeze lime juice, and fold in cilantro before serving.
Notes
For a leaner dish, use skinless chicken. Substitute quinoa for rice for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: one-pot meal, chicken, coconut rice, weeknight dinner, comforting dish, easy recipe