Description
A comforting dish with tender chicken and jasmine rice in a rich coconut broth, perfect for cozy family dinners.
Ingredients
Scale
- 1 lb chicken thighs or breasts, diced
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, sauté the onion, garlic, and ginger over medium heat until fragrant.
- Add the diced chicken to the pot and cook until browned.
- Stir in the rice, coconut milk, chicken broth, and soy sauce, bringing everything to a gentle simmer.
- Cook for about 15-20 minutes, or until the rice is tender and the chicken is cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For a gluten-free version, use tamari instead of soy sauce. Add vegetables for extra nutrition, or make it vegetarian using tofu and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg