Description
A comforting, creamy Asian-inspired rice bowl made with seared chicken thighs, jasmine rice, and a rich coconut milk broth. This quick and easy meal is perfect for weeknights and uses simple ingredients for a sophisticated flavor profile.
Ingredients
- Boneless, skinless chicken thighs
- Full-fat canned coconut milk
- Low-sodium chicken broth
- Uncooked jasmine rice
- Fresh ginger root, peeled and minced
- Fresh garlic cloves, minced
- Red chili flakes
- Soy sauce (or Tamari for gluten-free)
- Fresh lime juice
- Green onions, sliced thinly
- Fresh cilantro, chopped
- Sesame oil
- Cilantro stems, finely chopped
- Salt and pepper
- Cooking oil for searing
Instructions
- Pat chicken thighs dry and season generously with salt and pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown, then remove and set aside.
- Reduce heat to medium. Add minced ginger, garlic, and cilantro stems to the pot. Sauté for 1-2 minutes until fragrant.
- Pour in chicken broth and coconut milk, stirring to combine and scraping up browned bits from the bottom of the pot.
- Stir in uncooked jasmine rice and return the seared chicken thighs to the pot. Ensure liquid covers rice by about an inch.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is tender and chicken is cooked through.
- Remove chicken from the pot and shred into bite-sized pieces using two forks.
- Stir shredded chicken back into the pot. Season with soy sauce, lime juice, and chili flakes to taste.
- Serve hot, garnished with green onions and fresh cilantro.
Notes
For best results, use full-fat canned coconut milk for richness. If using leftover rice, add it in the last 5 minutes of cooking to prevent mushiness. Add lime juice at the very end to preserve its bright flavor. This dish stores well in the fridge for up to 3 days; add water when reheating to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
Keywords: coconut chicken, rice bowl, asian recipe, comfort food, easy dinner, creamy soup, jasmine rice, gluten-free option