Description
A refined one-pot dish balancing silky coconut broth, tender poached chicken, and fluffy rice with bright aromatics.
Ingredients
Scale
- 1 tbsp neutral oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 cup long-grain rice, rinsed
- 1 can (13–14 oz) full-fat coconut milk, shaken
- 2 cups low-sodium chicken broth, warm
- 1 lime, zested and juiced
- 1 tsp ground coriander
- 1/2 tsp turmeric (optional)
- Salt and freshly ground black pepper, to taste
- 1 lb boneless skinless chicken thighs or breasts, trimmed
- Fresh cilantro or Thai basil, finely chopped (for garnish)
- 1–2 scallions, thinly sliced
- 1 small red chili, thinly sliced (optional)
- Lime wedges, to serve
Instructions
- Heat the oil in a wide, heavy-bottomed pot over medium heat until it shimmers.
- Add the onion and sauté until translucent, about 4–5 minutes.
- Stir in the garlic, coriander, and turmeric; cook 30 seconds.
- Add the rice and stir to coat each grain in the aromatics and oil.
- Pour in the warm chicken broth and half the coconut milk.
- Bring to a gentle simmer, then nestle the chicken pieces into the rice.
- Cover, reduce heat to low, and simmer 12–15 minutes until rice is tender and chicken is cooked through.
- Remove from heat and stir in the remaining coconut milk, lime zest, and juice.
- Let the pot rest, covered, for 5 minutes.
- Fluff gently with a fork and check seasoning.
- Garnish with cilantro or Thai basil, scallions, and sliced red chili.
Notes
Serve in shallow bowls with broth pooling around the rice. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg