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Coconut Chicken and Rice

A delightful one-pan dish combining tender chicken, fragrant jasmine rice, and creamy coconut milk for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 Use full-fat for richer texture
  • 2 cups chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro (chopped) For garnish
  • Salt and black pepper (to taste)

Method
 

Preparation
  1. Season the chicken cubes with salt and black pepper.
  2. In a large skillet or Dutch oven, heat olive oil over medium-high heat.
  3. Add the seasoned chicken to the skillet, cooking until it’s golden brown on all sides, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside.
  4. In the same skillet, add the chopped onion, cooking it for about 3-4 minutes until softened.
  5. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  6. Add the rinsed and drained jasmine rice to the skillet and toast for 1-2 minutes, stirring constantly until the edges appear translucent.
  7. Pour in the coconut milk, chicken broth, and soy sauce. Stir everything together, scraping up any browned bits from the bottom, and bring to a gentle simmer.
  8. Return the seared chicken to the skillet, cover, and reduce the heat to low. Cook for 18-20 minutes, allowing the liquid to be absorbed and the rice to become tender.
  9. Once done, remove the skillet from heat. Let it stand, covered, for 10 minutes.
  10. Fluff the rice with a fork, then stir in the fresh lime juice and chopped cilantro before serving.

Notes

Ensure to toast the rice until lightly golden for enhanced flavor. Adjust lime juice to taste. Store leftovers in an airtight container for up to three days.