Description
Savor tender chicken with aromatic coconut rice for a tropical twist.
Ingredients
- 1 cup basmati or jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons soy sauce
- 1 tablespoon curry powder (optional)
- Salt and pepper, to taste
- Fresh cilantro for garnish
- Lime wedges, for serving
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rinsed rice, coconut milk, and chicken broth in a medium saucepan.
- Bring to a boil, then reduce to low heat, cover, and cook for 18-20 minutes.
- Season the chicken with soy sauce, curry powder, salt, and pepper.
- Add a splash of oil to a large skillet over medium heat and cook the chicken for 6-7 minutes per side for thighs, or 5-6 minutes for breasts, until cooked through.
- Let the chicken rest for a few minutes before slicing.
- Fluff the coconut rice with a fork, serve in bowls topped with sliced chicken, garnish with cilantro, and a squeeze of lime juice.
Notes
For a quicker cooking time, use an oven or air fryer for the chicken. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical