Description
This Coconut Chicken Rice Bowl is a flavorful and comforting dish featuring tender chicken thighs cooked in a fragrant blend of spices, coconut milk, and soy sauce, served over fluffy jasmine rice infused with coconut milk and chicken broth. Fresh vegetables and zesty garnishes add vibrant colors and flavors, making it a perfect meal for any day of the week.
Ingredients
Scale
Rice
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
Chicken and Vegetables
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 cup fresh vegetables (bell peppers, snap peas, carrots), sliced
Seasonings and Sauces
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and black pepper to taste
Garnishes
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Optional: red chili flakes for heat
Instructions
- Rinse the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch and prevent stickiness.
- Cook the Rice: In a medium saucepan, combine rinsed rice, coconut milk, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is cooked and fluffy. Set aside.
- Sauté Onion: While the rice cooks, heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until softened.
- Add Garlic and Ginger: Add minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes, stirring frequently to avoid burning.
- Cook the Chicken: Add chicken pieces to the skillet. Season with salt, black pepper, ground cumin, and turmeric. Cook for 7-10 minutes until chicken is fully cooked and no longer pink inside.
- Add Sauces and Vegetables: Stir in soy sauce and fish sauce to coat the chicken. Add sliced vegetables and cook for an additional 3-5 minutes, until vegetables are tender yet vibrant.
- Assemble the Bowl: Fluff the cooked rice with a fork and divide into serving bowls. Top with the coconut chicken and vegetable mixture.
- Garnish and Serve: Garnish with fresh cilantro, sliced green onions, and a squeeze of lime juice. Add red chili flakes if desired for extra heat.
Notes
- Rinsing the rice removes excess starch for better texture.
- You can substitute chicken thighs with chicken breasts if preferred.
- Adjust the vegetables based on seasonal availability or personal preference.
- For a spicier dish, increase red chili flakes or add fresh chopped chilies.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
