Description
A creamy and flavorful tropical comfort food that combines tender chicken with aromatic rice cooked in coconut milk. This easy-to-make dish is perfect for weeknight dinners and can be customized with your favorite vegetables.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Thighs
- 1 can Coconut Milk
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated fresh
- 1 unit Onion, chopped yellow onion
- 1 cup Jasmine or Basmati Rice
- 1 cup Bell Peppers, any color for sweetness (optional)
- 0.5 cup Cilantro, fresh, chopped (for garnish)
- 0.25 cup Toasted Coconut Flakes (optional, for garnish)
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of cooking oil in a large skillet over medium heat.
- Add 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated ginger. Sauté for 3-5 minutes until the onion is translucent and fragrant.
- Add 1 pound of boneless, skinless chicken thighs to the skillet. Brown on each side for about 5-7 minutes.
- Pour in one 13.5-ounce can of coconut milk and stir to combine with the chicken and aromatics.
- Add 1 cup of jasmine or basmati rice and bring the mixture to a gentle simmer.
- Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Taste and adjust seasoning with salt and pepper as desired.
- Remove from heat and garnish with fresh cilantro and toasted coconut flakes before serving.
Notes
- This dish is naturally gluten-free.
- For a richer sauce, use coconut cream instead of coconut milk.
- Feel free to add other vegetables like peas or carrots.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of coconut milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg