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Coconut Chicken and Rice

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A comforting one-pan dish featuring succulent chicken, aromatic spices, creamy coconut milk, and fluffy jasmine rice, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
  • 1 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 1.5 cups jasmine rice (rinsed and drained)
  • 13.5 oz can full-fat coconut milk
  • 2 cups chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro (chopped)
  • Salt and black pepper (to taste)

Instructions

  1. Sauté the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and sauté until browned, about 5-7 minutes.
  2. Add aromatics: Toss in the chopped onion and sauté for another 3-4 minutes until soft.
  3. Stir in garlic and ginger: Add minced garlic and grated ginger, cooking for an additional minute.
  4. Add rice: Stir in the rinsed jasmine rice until coated with the mixture.
  5. Pour in the liquid ingredients: Add coconut milk, chicken broth, soy sauce, and lime juice. Stir well and bring to a gentle boil.
  6. Simmer and cover: Once boiling, reduce heat to a simmer, cover, and cook for 18-20 minutes until rice absorbs the liquid and is tender.
  7. Finish with cilantro: Fluff the rice and stir in chopped cilantro. Taste and adjust seasoning as needed.

Notes

You can replace chicken with shrimp or tofu. For a lighter dish, use skinless thighs or reduce coconut milk.

Nutrition

Keywords: Coconut Chicken, One-Pan, Comfort Food, Easy Recipe, Weeknight Dinner, Thai Cuisine

Find it online: https://peakplatter.com/coconut-chicken-and-rice-easiest-one-pan-recipe/