Coconut Chicken Rice Bowl (Print)

Juicy chicken thighs in creamy coconut sauce served over fragrant jasmine rice, garnished with fresh herbs and lime.

# Ingredients:

→ Protein

01 - 1 lb boneless, skinless chicken thighs

→ Grains

02 - 1 cup jasmine rice

→ Liquids

03 - 1 can (14 oz/400ml) coconut milk
04 - 1 cup (240ml) chicken broth

→ Seasonings

05 - 1 tablespoon (15ml) soy sauce
06 - 1 tablespoon (15g) brown sugar
07 - 2 cloves garlic, minced
08 - 1 inch ginger, grated
09 - Salt and pepper to taste

→ Cooking Oils

10 - 1 tablespoon vegetable oil

→ Garnishes

11 - 2 green onions, sliced
12 - Fresh cilantro, chopped
13 - Lime wedges for serving

# Directions:

01 - Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice with 1 ½ cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes.
02 - While the rice is cooking, warm the vegetable oil in a large saucepan over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for about 4-5 minutes on each side until golden brown.
03 - Add the minced garlic and grated ginger to the pan with the chicken and stir for about 1 minute until fragrant.
04 - Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Bring to a gentle simmer, then reduce the heat to low and let it cook for about 15-20 minutes until the chicken is fully cooked and tender.
05 - Remove the chicken from the pan and let it rest for a few minutes, then slice it into bite-sized pieces.
06 - Place a generous portion of jasmine rice in each serving bowl, top with sliced coconut chicken, and spoon the coconut broth over the chicken. Garnish with sliced green onions and fresh cilantro, and serve with lime wedges on the side.

# Notes:

01 - You can add vegetables such as bell peppers or broccoli to the coconut broth for added nutrition and color.
02 - Adjust the level of spice by adding chili flakes or fresh chilies if desired.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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