Tropical Coconut Chicken and Rice

$To make coconut chicken and rice, you need simple, fresh ingredients. Here’s what you will need: - 2 cups jasmine rice - 1 can (13.5 oz) coconut milk - 1 ½ cups chicken broth - 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon turmeric - 1 teaspoon ground ginger - Salt and pepper to taste - 1 cup peas (fresh or frozen) - ¼ cup fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients come together to create rich flavors. The coconut milk gives creaminess, while the spices add warmth. Garnishes can elevate your dish. Consider adding: - Chopped fresh cilantro for brightness - Lime wedges for a zesty kick Serving in deep bowls makes the dish look inviting. The colors pop, and it tastes even better when shared. If you can’t find certain items, don’t worry! Here are some swaps: - Use basmati rice instead of jasmine for a different flavor. - Chicken breast works if you prefer lean meat. - Vegetable broth can replace chicken broth for a vegetarian twist. - Frozen peas can easily stand in for fresh ones. These swaps maintain the heart of the recipe while catering to your needs. Enjoy experimenting with what you have on hand! {{ingredient_image_1}} First, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice cook better. After rinsing, drain the rice and set it aside. Next, season the chicken thighs. Use garlic powder, onion powder, turmeric, ground ginger, salt, and pepper. Mix these spices well and coat the chicken evenly. This will give the chicken great flavor. In a large pot, heat the olive oil over medium heat. Once hot, add the seasoned chicken. Brown the chicken for about 4-5 minutes on each side until it turns golden. This step adds nice color and flavor. After browning, remove the chicken and set it aside. Now, add the drained jasmine rice to the pot. Sauté the rice for 1-2 minutes. Stir occasionally to prevent sticking. Then, pour in the coconut milk and chicken broth. Stir to mix everything well. Return the browned chicken to the pot. Cover the pot and bring the mixture to a gentle boil. Once boiling, lower the heat to let it simmer. Cook for about 20-25 minutes. This allows the rice and chicken to become tender and fully cooked. In the last 5 minutes, add the peas. Stir gently to mix them with the rice and chicken. This adds a pop of color and nutrition to your dish. When the cooking time is up, remove the pot from the heat. Let it sit for a few minutes with the lid on. This helps the flavors meld together. After resting, fluff the rice with a fork before serving. For a beautiful presentation, serve the dish in deep bowls. Garnish with chopped cilantro and add lime wedges on the side. The lime adds a fresh zing that brightens the dish. Enjoy your coconut chicken and rice! To make great coconut chicken and rice, follow these steps. First, rinse the jasmine rice well. This removes excess starch. It helps the rice stay fluffy. Heat your pot on medium heat. Use olive oil to brown the chicken. This adds flavor. Cook it for 4-5 minutes on each side until golden. After browning, remove the chicken. Add the drained rice to the pot. Sauté it for 1-2 minutes. This brings out the rice's nuttiness. Next, mix in the coconut milk and chicken broth. Stir well. Return the chicken to the pot. Cover and bring it to a gentle boil. Then, lower the heat and let it simmer. This keeps the flavors locked in. To boost the flavor, use fresh herbs. Add cilantro and lime juice for brightness. You can also toss in some diced bell peppers. They add color and crunch. If you like heat, add a pinch of red pepper flakes. For a richer taste, try adding a splash of fish sauce. It gives a nice umami kick. Also, consider marinating the chicken. Use lime juice and garlic for a few hours. This makes the chicken even tastier. Avoid cooking the rice without rinsing it first. This will make it sticky. Don’t skip browning the chicken. It adds a deep flavor. Make sure you don’t lift the lid while it simmers. It keeps the steam inside. Lastly, be careful not to overcook the chicken. Use a meat thermometer if needed. The chicken should reach 165°F for safety. Follow these tips, and your coconut chicken and rice will shine! Pro Tips Rinsing the Rice: Rinsing jasmine rice under cold water helps remove excess starch, resulting in fluffier rice that doesn't clump together. Marinating the Chicken: For a deeper flavor, consider marinating the chicken thighs in the spices and olive oil for at least 30 minutes before cooking. Check for Doneness: Ensure your chicken is fully cooked by checking that it reaches an internal temperature of 165°F (75°C) before serving. Fresh Peas vs. Frozen: If using fresh peas, add them in the last few minutes of cooking to maintain their vibrant color and crunchiness. {{image_2}} You can switch jasmine rice for other types. Basmati rice adds a nutty taste. Brown rice is a healthy choice and offers more fiber. For a fun twist, try wild rice. Each type gives a unique flavor and texture. If chicken isn't your favorite, consider shrimp or tofu. Shrimp cooks fast and keeps the dish light. Tofu absorbs flavors well, making it perfect for vegetarians. You can also use beef or pork for a heartier meal. Change the spices to mix things up. Add chili flakes for heat, or lime zest for brightness. Fresh herbs like basil or mint can bring freshness. You can even add chopped bell peppers for extra crunch. Each change can create a new dish from the same base. To store leftovers, let the dish cool first. Place the coconut chicken and rice in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. For best taste, eat it within this time. Reheating is simple. You can use the microwave or the stove. If using the microwave, place the food in a bowl and cover it. Heat for about 1-2 minutes, stirring halfway through. If using the stove, add a splash of water to the pot. Heat over low until warm, stirring often. This keeps the rice moist. You can freeze this dish too. First, let it cool completely. Then, place the chicken and rice in a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy your tasty meal anytime! Coconut chicken and rice pairs well with many sides. Here are some ideas: - Steamed vegetables: Broccoli or green beans add color and crunch. - Salad: A light salad with greens and a tangy dressing complements the dish. - Fresh fruit: Mango or pineapple gives a sweet contrast to the savory meal. - Bread: Naan or flatbread can help soak up the delicious sauce. These options enhance the meal and make it more fun to eat. Yes, you can use different chicken cuts. Bone-in thighs add rich flavor. Chicken breasts are a leaner choice. Just adjust cooking time. Ensure your chicken reaches 165°F for safety. Thighs usually stay juicy, while breasts can dry out if overcooked. Choose what you like best! To check if your chicken is cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F. If you don't have a thermometer, cut into the chicken. The meat should be white with no pink inside. Juices should run clear. These methods ensure your chicken is safe to eat. Coconut chicken and rice is a tasty dish anyone can make at home. We covered the main ingredients, cooking steps, and even tips to make it better. You can try different proteins or rice to mix things up. Remember, proper storage helps keep leftovers fresh. With these ideas, you can impress anyone at your table. I hope you feel ready to cook this delicious meal today!$

Tropical Coconut Chicken and Rice

A delicious and aromatic dish featuring chicken thighs cooked in coconut milk with jasmine rice and peas.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Tropical

Servings 4

Calories 450 kcal

Ingredients

2 cups jasmine rice
1 can coconut milk (13.5 oz)
1.5 cups chicken broth
4 pieces boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon turmeric
1 teaspoon ground ginger
to taste salt and pepper
1 cup peas (fresh or frozen)
0.25 cup fresh cilantro, chopped (for garnish)
as needed lime wedges (for serving)

Instructions

Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
In a large pot, heat olive oil over medium heat. Season the chicken thighs with garlic powder, onion powder, turmeric, ground ginger, salt, and pepper.
Add the seasoned chicken to the pot and brown each side for about 4-5 minutes or until golden. Remove the chicken and set aside.
In the same pot, add the drained jasmine rice and sauté for 1-2 minutes, stirring occasionally.
Pour in the coconut milk and chicken broth, stirring to combine.
Return the chicken thighs to the pot, cover, and bring the mixture to a gentle boil.
Once boiling, reduce heat to low and simmer for about 20-25 minutes, or until the rice and chicken are fully cooked.
In the last 5 minutes of cooking, add the peas and mix gently.
Once done, remove the pot from heat and let it sit for a few minutes, covered. Fluff the rice with a fork before serving.

Notes

Serve in deep bowls, garnished with chopped cilantro and lime wedges on the side for an added burst of freshness.

Keyword chicken, coconut, one-pot, rice, tropical