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For this dish, you need: - 4 chicken thighs, boneless and skinless - 1 cup jasmine rice - 1 can (13.5 oz) coconut milk - 1 cup chicken broth - 1 tablespoon olive oil - 1 medium onion, diced - 1 green bell pepper, diced These main ingredients create a full, rich meal. The chicken adds protein, while jasmine rice soaks up that creamy coconut milk. To give your dish flavor, gather: - 2 garlic cloves, minced - 1-inch piece of ginger, grated - 1 teaspoon turmeric powder - 1 teaspoon curry powder - Salt and pepper to taste These spices make the dish pop. Turmeric gives a warm color and health benefits. Curry powder adds depth and a hint of spice. For a fresh touch, use: - Fresh cilantro for garnish - Lime wedges for serving Garnishing with cilantro adds brightness. The lime juice gives a zing that pairs well with the creamy coconut. Serve the chicken on a bed of rice for a beautiful plate. {{ingredient_image_1}} First, take a bowl and mix olive oil, minced garlic, grated ginger, turmeric, curry powder, salt, and pepper. This mix will make a tasty marinade. Add your chicken thighs and coat them well. Let the chicken sit for at least 30 minutes. For a stronger taste, you can marinate it overnight in the fridge. Next, rinse the jasmine rice under cold water. This step helps remove excess starch. In a medium pot, combine coconut milk, chicken broth, and the rinsed rice. Bring this mixture to a boil. Then, reduce the heat to low. Cover the pot and cook for 15 to 18 minutes. The rice should absorb all the liquid and be soft. After cooking, let the rice sit, covered, for 5 minutes. Once the rice is done, it’s time to cook the chicken. 1. In a large skillet over medium heat, add the marinated chicken thighs. 2. Cook for 5 to 6 minutes on each side until they turn golden brown and reach 165°F. 3. Remove the chicken from the skillet and let it rest for a few minutes. In the same skillet, add diced onion and green bell pepper. Sauté them for 3 to 4 minutes until they soften and become translucent. Fluff the cooked rice with a fork and mix in the sautéed vegetables. Slice the rested chicken and place it on top of the coconut rice. Garnish your meal with fresh cilantro. Serve with lime wedges on the side. The lime adds a bright flavor that pairs well with the dish. Enjoy your Coconut Chicken & Rice! Marinating chicken adds great flavor. Use a mix of olive oil, garlic, ginger, turmeric, and curry powder. The salt helps the chicken absorb spices. I suggest marinating for at least 30 minutes. For more flavor, try marinating overnight. Store it in the fridge to keep it fresh. Make sure to coat all sides of the chicken well. To cook rice, start by rinsing jasmine rice. Rinse it until the water runs clear. This removes extra starch and helps the rice stay fluffy. In a saucepan, mix coconut milk and chicken broth with the rinsed rice. Bring this to a boil, then lower the heat. Cover and let it simmer for about 15-18 minutes. After cooking, let it sit for an extra 5 minutes. This helps the rice become tender and fluffy. You can boost the flavor of your Coconut Chicken & Rice. Adding diced vegetables like bell peppers gives a nice crunch. Fresh cilantro adds a burst of color and taste. Lime wedges on the side bring a zesty kick. You can also try adding nuts or seeds for texture. Don’t be afraid to mix in your favorite spices for a personal touch. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for best results, marinate overnight in the refrigerator to deepen the flavors. Rinse Your Rice: Rinsing the jasmine rice until the water runs clear removes excess starch, helping to achieve a fluffier texture once cooked. Check Chicken Doneness: Always use a meat thermometer to ensure chicken is cooked through; it should reach an internal temperature of 165°F for safety. Brighten with Lime: Serving lime wedges alongside the dish enhances the flavors and adds a refreshing zing to the coconut chicken and rice. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Just sauté it for 2-3 minutes until pink. Tofu gives a great texture. Use firm tofu, and cube it before frying. Both options keep the dish tasty and fun. To make this dish vegan, skip the chicken and use vegetables. Add chickpeas or lentils for protein. You can also use vegetable broth instead of chicken broth. The coconut milk will still give it a rich flavor. This version is just as filling and delicious. If you want to change the grain, try brown rice or quinoa. Brown rice has a nutty taste and takes longer to cook. Quinoa cooks faster and is packed with protein. Adjust the cooking time based on the grain you choose. Both options make the dish healthy and hearty. After your meal, let the coconut chicken and rice cool. Place leftovers in an airtight container. Store the container in the fridge. Leftovers stay fresh for about 3 to 4 days. Make sure to label the container with the date. This helps you track how long it’s been stored. To reheat, you can use a microwave or a stovetop. For the microwave, place the meal in a safe dish. Cover it with a damp paper towel to keep moisture. Heat in short bursts, stirring in between. For the stovetop, add a splash of water to a pan. Heat on low, stirring gently until warm. You can freeze this dish for future meals. First, let it cool completely. Transfer the chicken and rice to freezer-safe bags or containers. Remove as much air as possible before sealing. Label each bag with the date. It can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight. Then, reheat as mentioned before. You can use almond milk or soy milk if you need a coconut milk substitute. You can also blend soaked cashews with water for a creamy texture. Just remember, this will change the flavor a bit, but it can still be tasty. You can store Coconut Chicken & Rice in the fridge for up to four days. Make sure to place it in an airtight container to keep it fresh. This helps avoid any bad odors or tastes. Yes, you can make Coconut Chicken & Rice ahead of time. Just cook it and let it cool down. Then, store it in the fridge until you're ready to eat. This dish is great for meal prep! - What is the best way to reheat it? To reheat, place your Coconut Chicken & Rice in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir gently until it’s heated through. You could also use the microwave, but be sure to cover it to avoid drying out. Coconut Chicken & Rice is a tasty dish packed with flavor. We explored the key ingredients, marinating tips, and cooking methods. Remember, you can swap proteins and grains for variety. Storing leftovers properly helps you enjoy this meal later. With these steps and tips, you can make a delightful dish any day. Enjoy your cooking adventure and savor every bite.

Coconut Chicken & Rice Delight

A flavorful dish featuring marinated chicken thighs served over coconut-infused jasmine rice with sautéed vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs boneless and skinless chicken
  • 1 cup jasmine rice
  • 13.5 oz coconut milk
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • to taste salt and pepper
  • 1 green bell pepper, diced
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a bowl, mix 1 tablespoon olive oil, minced garlic, grated ginger, turmeric powder, curry powder, salt, and pepper. Add chicken thighs and coat them well. Let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
  • Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine coconut milk, chicken broth, and 1 cup of the rinsed rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
  • In a large skillet over medium heat, add the marinated chicken thighs. Cook for 5-6 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from skillet and let rest for a few minutes before slicing.
  • In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until they are soft and translucent.
  • Fluff the cooked rice with a fork and stir in the sautéed vegetables. Place the sliced chicken on top of the coconut rice.
  • Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Notes

Marinating the chicken overnight enhances the flavor.
Keyword chicken, coconut, dinner, easy, rice