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- 4 boneless, skinless chicken thighs - 1 cup jasmine rice - 1 can (13.5 oz) coconut milk - 1 cup chicken broth For this dish, the main ingredients create a rich and creamy base. The boneless, skinless chicken thighs give a juicy texture. Jasmine rice brings a fragrant aroma that pairs well with coconut milk. The chicken broth adds depth to the flavor, making every bite satisfying. - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 garlic cloves, minced - 1-inch piece of fresh ginger, grated - 1 teaspoon turmeric powder - 1 teaspoon curry powder - Salt and black pepper to taste Aromatics set the stage for flavor. Olive oil helps sauté the onion, garlic, and ginger. These ingredients create a sweet and spicy base. Turmeric and curry powder add warm tones, while salt and pepper enhance the taste. This mix makes each bite flavorful and aromatic. - 1 green bell pepper, diced - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Fresh vegetables add color and crunch. The green bell pepper gives a sweet, crisp taste. Chopped cilantro brings freshness and a pop of color. Lime wedges on the side let you add a tangy kick to each serving. This combination makes your Coconut Chicken & Rice a feast for the senses! {{ingredient_image_2}} To start, you need to make the marinade. In a bowl, mix together: - 1 tablespoon olive oil - 2 minced garlic cloves - 1-inch piece of grated ginger - 1 teaspoon turmeric powder - 1 teaspoon curry powder - Salt and black pepper to taste Add the chicken thighs to the bowl. Ensure every piece is coated well. For the best flavor, let the chicken marinate for at least 30 minutes. You can also refrigerate it overnight for a stronger taste. Next, rinse your jasmine rice. Place it in a fine-mesh strainer. Rinse it under cold water until the water runs clear. This removes excess starch, helping the rice stay fluffy. In a medium saucepan, combine the rinsed rice with: - 1 can (13.5 oz) coconut milk - 1 cup chicken broth Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the saucepan and let it simmer for 15-18 minutes. The rice should absorb all the liquid and be cooked through. Once done, let it sit covered for another 5 minutes to finish steaming. Heat a large skillet over medium heat. Add the marinated chicken thighs and cook for 5-6 minutes on each side. Look for a golden-brown crust. Always check that the internal temperature reaches 165°F to ensure it’s fully cooked. After cooking, transfer the chicken to a plate and let it rest for a few minutes before slicing. In the same skillet, add: - 1 medium onion, finely diced - 1 green bell pepper, diced Sauté these for about 3-4 minutes. You want the onion to become translucent and the peppers to be tender. Stir them occasionally to avoid sticking to the pan. Now it’s time to bring it all together. Use a fork to fluff the coconut rice gently. Stir in the sautéed onion and bell pepper mixture until combined. For a beautiful presentation, arrange the sliced chicken on top of the rice. Garnish your Coconut Chicken & Rice with freshly chopped cilantro. This adds a pop of color and flavor. Serve lime wedges on the side. Squeezing fresh lime juice over the dish adds a delightful tang. Enjoy your meal! - Flavor enhancement techniques: To boost flavor, mix garlic, ginger, turmeric, and curry powder. This blend adds depth to your chicken. The olive oil helps the spices stick and soak in. - Suggested marinating time variations: Marinate for at least 30 minutes. For a stronger flavor, let the chicken sit overnight. This way, the spices penetrate more deeply. - Common mistakes to avoid: Don’t skip rinsing the jasmine rice. This step removes excess starch, which can make rice sticky. Also, avoid lifting the lid while it cooks; this lets steam escape. - Alternative cooking methods: You can use a rice cooker for perfect rice. Just add rinsed rice, coconut milk, and broth. An instant pot works too. Set it for 4 minutes on high pressure. - Tips for even cooking: Cook chicken thighs on medium heat. This temperature helps them brown nicely. Flip them halfway through to ensure even cooking. Aim for an internal temperature of 165°F. - Importance of resting the chicken: After cooking, let the chicken rest for a few minutes. This step keeps the juices inside, making it tender and juicy when you slice it. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, or even better, overnight. This enhances the flavor and tenderness of the chicken, making every bite delicious. Rinse the Rice: Always rinse jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy, resulting in perfectly fluffy grains. Rest the Chicken: After cooking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, ensuring the chicken remains moist and flavorful. Customize Your Veggies: Feel free to add other vegetables like peas or carrots to the sautéed mixture. This not only adds color but also enhances the nutritional value of the dish. {{image_4}} You can easily switch the chicken thighs for chicken breasts. This change gives a leaner taste. Both cuts work great in this dish. If you want a vegetarian option, try tofu or chickpeas. Tofu soaks up flavors well, while chickpeas add protein and texture. If you want to try brown rice, it can work too. Just remember, brown rice takes longer to cook. You will need about 45 minutes instead of 18 minutes. Cauliflower rice is another fun choice. For cauliflower, cook it for about 10 minutes with the same liquid. This change keeps the dish light and low-carb. Feel free to add spices or vegetables to your dish. Carrots and peas can give extra color and taste. If you enjoy heat, sprinkle in chili flakes or add jalapeños for a kick. Experimenting with these options makes cooking fun and personal. Store leftovers in airtight containers. This keeps them fresh longer. Use glass or BPA-free plastic containers. Divide the dish into smaller portions. This helps cool the food faster and makes reheating easy. To freeze, let the dish cool completely first. Use freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. It’s best to freeze in single servings. Thaw overnight in the fridge before reheating. Reheat in a pan over medium heat or in the microwave until hot. You can store Coconut Chicken & Rice in the fridge for 3-4 days. For frozen leftovers, they last up to 3 months. Watch for signs of spoilage, like a sour smell or strange colors. If the rice looks dry or hard, it’s time to toss it. Always trust your senses when it comes to food safety. You can add heat with spices. Consider adding red pepper flakes or diced jalapeños. Start with a small amount, about 1/4 teaspoon, and taste as you go. If you want more heat, add more gradually. You can also use spicy curry powder or add a splash of hot sauce to the rice. These options will add flavor without overwhelming the dish. Yes, you can use brown rice. Brown rice takes longer to cook, so adjust your timing. Instead of 15-18 minutes, you should cook it for about 40-45 minutes. Use 1 1/4 cups of water for each cup of brown rice. Make sure to check the rice often to avoid overcooking. It will give your dish a nutty flavor and a chewy texture. For a great meal, consider serving a fresh salad. A simple green salad with lime dressing works well. You can also add roasted vegetables for extra color and taste. Steamed broccoli or carrots pair nicely too. If you want a crunchy side, serve crispy plantains. These sides will balance the creamy rice and chicken. Check the internal temperature of your chicken. It should reach 165°F (75°C) to be safe to eat. You can also cut into the thickest part of the chicken. If the juices run clear and the meat is no longer pink, it’s done. Let it rest for a few minutes before slicing to keep it juicy. Coconut Chicken & Rice blends flavors and textures for a delightful meal. You learned how to marinate chicken, cook jasmine rice, and sauté fresh vegetables. I shared tips for perfecting your dish and offered variations for all tastes. Remember, cooking is about experimenting and having fun. Don't hesitate to make it your own. Enjoy your cooking adventure!

Coconut Chicken & Rice Delight

A flavorful dish featuring marinated chicken thighs served over coconut-infused jasmine rice, garnished with fresh cilantro and lime.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup jasmine rice
  • 1 can coconut milk (13.5 oz)
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • to taste salt and black pepper
  • 1 piece green bell pepper, diced
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a mixing bowl, combine 1 tablespoon of olive oil, minced garlic, grated ginger, turmeric powder, curry powder, and a sprinkle of salt and pepper. Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade. Let the chicken marinate for at least 30 minutes at room temperature or refrigerate overnight for an intensified flavor.
  • Rinse the jasmine rice under cold water until the water is clear to remove excess starch. In a medium-sized saucepan, combine the rinsed rice, coconut milk, and chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes or until the rice has absorbed all the liquid and is fully cooked. After cooking, remove from heat and let it sit covered for another 5 minutes to finish steaming.
  • In a large skillet, heat over medium heat. Add the marinated chicken thighs to the skillet and cook for 5-6 minutes on each side until they develop a golden-brown crust and are cooked through (ensure the internal temperature reaches 165°F). Once cooked, transfer the chicken to a plate and allow it to rest for a few minutes before slicing into strips.
  • In the same skillet used for the chicken, add the diced onion and green bell pepper. Sauté for about 3-4 minutes or until the vegetables are tender and the onion is translucent. Stir occasionally to prevent sticking.
  • Use a fork to fluff the cooked coconut rice gently. Stir in the sautéed onion and bell pepper mixture until evenly combined. Arrange the sliced chicken on top of the coconut rice for an inviting presentation.
  • Garnish the dish with freshly chopped cilantro for a pop of color and flavor. Serve the Coconut Chicken & Rice Delight with lime wedges on the side, allowing guests to squeeze fresh lime juice over their servings for an additional tangy kick.

Notes

For best flavor, marinate the chicken overnight.
Keyword chicken, coconut, dinner, easy, rice