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To make Coconut Chicken and Rice, you need a few key items: - 2 cups jasmine rice - 1 can (14 oz) coconut milk - 1 cup chicken broth - 4 chicken thighs, skinless and boneless - 1 tablespoon curry powder - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 2 tablespoons olive oil - 1 red bell pepper, diced - 1 cup frozen peas - 1 tablespoon soy sauce - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients give the dish its rich, creamy flavor and satisfying texture. You can add extra touches to make the meal special. Consider: - Sliced green onions for crunch - Chopped peanuts for a nutty flavor - Fresh chili for heat These garnishes provide added flavors and textures. They also make the dish look beautiful on the plate. If you can't find some ingredients, don't worry! Here are some swaps: - Use basmati rice instead of jasmine rice. - Swap chicken thighs for chicken breasts if you prefer. - Coconut milk can be replaced with almond milk for a lighter option. - You can use vegetable broth in place of chicken broth for a vegetarian dish. These substitutions keep the dish tasty while allowing you to use what you have on hand. {{ingredient_image_1}} Start by rinsing the jasmine rice. Place it in a fine-mesh strainer. Run cold water over the rice until the water runs clear. This step removes extra starch, giving you fluffy rice. Next, in a medium saucepan, combine the rinsed rice with the coconut milk and chicken broth. Add 1/2 teaspoon of salt. Bring this mixture to a boil over medium heat. Once it boils, reduce the heat to low. Cover the pan and let it simmer for 15 to 20 minutes. The rice should become tender and absorb all the liquid. While the rice cooks, grab your chicken thighs. Season them with curry powder, garlic powder, ginger powder, salt, and pepper. Make sure every piece is coated well. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken thighs to the skillet. Cook them for about 5 to 6 minutes on each side. Look for a golden brown color. Ensure the chicken is cooked all the way through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the diced red bell pepper. Sauté it for about 3 to 4 minutes until it softens. This adds a nice crunch and color to your dish. Next, add the frozen peas and soy sauce. Mix everything well. Cook for an additional 2 minutes until the peas are heated through. Now, slice the cooked chicken thighs and return them to the skillet. Mix them with the vegetables for one last minute of cooking. Once the rice is ready, fluff it with a fork and serve it warm on plates. Top it with the coconut chicken and vegetable mix. Garnish with fresh cilantro, and serve lime wedges on the side for an extra zing. Enjoy your meal! To get fluffy rice, rinse jasmine rice well. Use cold water until it runs clear. This removes extra starch and helps prevent stickiness. When cooking, combine rice, coconut milk, chicken broth, and a little salt. Bring it to a boil, then lower the heat. Cover and simmer for 15-20 minutes. Let it rest for a few minutes after cooking, then fluff with a fork. This will make your rice light and airy. For juicy chicken thighs, season them well. Use curry powder, garlic powder, ginger powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 5-6 minutes on each side. Look for a golden brown color and ensure it’s cooked through. If you want extra flavor, let the chicken rest for a few minutes before slicing. This keeps the juices locked in. Seasoning makes a big difference in taste. Use curry powder for warmth and depth. Garlic and ginger powders add a nice kick. Don’t forget salt and pepper to bring out the flavors. For a fresh touch, add diced red bell pepper and frozen peas to the skillet. A splash of soy sauce boosts umami and ties everything together. Garnish with fresh cilantro and serve with lime wedges for a zesty finish. Pro Tips Rinse the Rice: Rinsing jasmine rice helps to remove excess starch, resulting in a fluffier final texture. Check Chicken Doneness: Always ensure chicken is cooked to an internal temperature of 165°F for safety. Enhance Flavor: Add a splash of lime juice to the rice before serving for an extra burst of flavor. Vegetable Variations: Feel free to switch up the vegetables based on seasonal availability or your personal preferences. {{image_2}} You can switch chicken for other proteins. Try shrimp, tofu, or fish. Each choice gives a new taste. Shrimp cooks fast, so add it to the skillet last. Tofu needs a bit of time to soak up flavor. Just cook it until golden brown. Making this dish vegan is easy. Replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. Coconut milk still adds creaminess. You can also add mushrooms for a meat-like texture. The recipe is flexible with veggies. You can use broccoli, carrots, or snap peas. Just chop them small for even cooking. Cook them with the red bell pepper to keep flavors bright. Mix in spinach at the end for extra greens. Store any leftover coconut chicken and rice in an airtight container. Make sure to let it cool first. Place it in the fridge. It will stay fresh for about three days. If you want to keep it longer, consider freezing it. To reheat, you can use a microwave or a skillet. If using a microwave, place the rice and chicken in a bowl. Add a splash of water to keep it moist. Heat in short bursts until warm. In a skillet, add a little oil and cook on low heat. Stir often until heated through. To freeze, store the dish in a freezer-safe container. Keep it sealed well to avoid freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned before. This way, you have a quick meal ready for busy days! You can serve this dish with a few tasty sides. A simple green salad works well. You can also add sliced cucumbers for crunch. If you want more flavor, serve with mango salsa. Fresh fruit like pineapple or mango pairs nicely too. Don’t forget lime wedges for a zesty kick. Yes, you can use brown rice. Just keep in mind that it takes longer to cook. You will need to adjust the cooking time to about 40-45 minutes. Brown rice also has a nuttier flavor. It adds more fiber too, which is great for health. Coconut Chicken and Rice is moderate in calories. One serving has about 400-500 calories. It has protein from chicken and fiber from rice. Coconut milk adds healthy fats but also calories. To make it lighter, you can use less coconut milk or chicken. In this post, I covered the key ingredients, easy steps, and helpful tips for coconut chicken and rice. You learned about substitutions and variations to fit your taste. Remember, cooking is fun! Experiment with sides, sauces, and veggies. Store your leftovers properly for later enjoyment. This dish is both tasty and versatile, making it perfect for anyone. Embrace your cooking journey and share your creations with others. Happy cooking!

Tropical Coconut Chicken & Rice

A delicious and aromatic dish featuring chicken thighs cooked in coconut milk with jasmine rice and colorful vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Tropical
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups jasmine rice
  • 1 can coconut milk (14 oz)
  • 1 cup chicken broth
  • 4 pieces chicken thighs, skinless and boneless
  • 1 tablespoon curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 2 tablespoons olive oil
  • 1 piece red bell pepper, diced
  • 1 cup frozen peas
  • 1 tablespoon soy sauce
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear.
  • In a medium saucepan, combine the rinsed rice, coconut milk, chicken broth, and 1/2 teaspoon of salt. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
  • While the rice cooks, season the chicken thighs with curry powder, garlic powder, ginger powder, salt, and pepper.
  • In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken thighs and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add the diced red bell pepper and sauté for about 3-4 minutes until softened.
  • Add the frozen peas and soy sauce to the skillet, mixing well. Cook for an additional 2 minutes until the peas are heated through.
  • Slice the cooked chicken thighs and add them back to the skillet, combining with the vegetable mixture for the final minute of cooking.
  • Once the rice is ready, fluff it with a fork and serve it warm on plates. Top with the coconut chicken and vegetables.
  • Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, coconut, dinner, Rice, tropical