Coconut Chicken Brothy Rice: A Cozy One-Pot Delight
A flavorful one-pot meal with tender chicken, creamy coconut broth, warm curry spices, and fragrant rice—perfect for a comforting dinner any night.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, One-Pot Meal
- Method: Simmered
- Cuisine: Asian-Inspired
Ingredients
4 cups chicken broth
1 can (13–14 oz) coconut milk
3 cloves garlic, minced
1 inch ginger, grated
1 pound boneless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup long-grain white rice (or jasmine rice)
2 stalks green onions, sliced (for topping)
1 tablespoon curry powder (adjust to taste)
1/2 teaspoon turmeric
1/4 cup fresh cilantro, chopped
2 lime wedges (for serving)
Optional: 1 tablespoon coconut oil for sautéing
Instructions
Sauté Aromatics
In a medium pot, heat coconut oil over medium heat.
Add garlic and ginger. Sauté for 3–4 minutes until fragrant.
Build the Broth
Add chicken broth, coconut milk, curry powder, turmeric, salt, and pepper. Stir to combine.
Add chicken thighs. Cover and simmer for 20 minutes until chicken is tender and cooked through.
Cook the Rice
While the chicken simmers, cook the rice separately according to package instructions. Fluff and set aside.
Slice the Chicken
Remove chicken from the pot, slice or shred, and return to the broth.
Assemble the Bowls
Scoop rice into serving bowls.
Ladle hot coconut broth and chicken over the rice.
Garnish and Serve
Top with chopped green onions, cilantro, and a squeeze of lime. Serve hot.
Notes
You can add a spoonful of red curry paste or a dash of fish sauce for more complexity (optional).
For extra veggies, stir in baby spinach, peas, or shredded carrots near the end of cooking.
Use rotisserie chicken as a shortcut—just simmer briefly in the broth.
