Description
Coconut Chicken Rice Bowl packed with tender chicken, fragrant coconut rice, and a flavorful sauce. Quick, comforting, and crowd-pleasing!
Ingredients
Scale
- 2 cups jasmine rice, rinsed and drained
- 1 can full-fat coconut milk
- 1 cup chicken broth
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup toasted coconut flakes
- Lime wedges for serving
Instructions
- Step 1: Prepare the Chicken In a medium bowl, combine the cut chicken thighs, soy sauce, lime juice, minced garlic, and brown sugar. Toss thoroughly to ensure each piece is well-coated with the marinade. Let this sit for at least 15 minutes while you prepare the rice, or cover and refrigerate for up to 4 hours for more intense flavor.
- Step 2: Cook the Coconut Rice In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the rinsed rice and stir for about 30 seconds to coat the grains with oil. Pour in the coconut milk, chicken broth, and salt, stirring once to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and let simmer undisturbed for 15-18 minutes.
- Step 3: Cook the Marinated Chicken While the rice cooks, heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes without stirring to develop a golden crust. Flip the pieces and continue cooking for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 4: Fluff the Rice Once the rice has absorbed all the liquid and cooked through, remove it from heat but keep it covered for an additional 5 minutes. This resting period allows the moisture to distribute evenly throughout the rice. After resting, fluff the rice gently with a fork to separate the grains.
- Step 5: Assemble Your Coconut Chicken Rice Bowl Divide the coconut rice among serving bowls. Top with the cooked chicken pieces, dividing them equally. Sprinkle with sliced green onions, chopped cilantro, and toasted coconut flakes. Serve with lime wedges on the side for an extra burst of freshness when squeezed over the bowl just before eating.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 calories per serving
- Sugar: 8 grams
- Sodium: 900 mg
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 120 mg