Description
This Coconut Chicken Rice Bowl features tender chicken simmered in creamy coconut milk, creating a rich and flavorful experience. With vibrant veggies atop fluffy jasmine rice, it’s a feast for the eyes and the palate. Whipped up in under 30 minutes, this healthy dinner idea is easy to customize with your favorite ingredients, making it perfect for busy weeknights or special occasions. Enjoy a delightful blend of textures and tastes that will have everyone asking for more!
Ingredients
- 2 cups jasmine rice
- 1 pound boneless chicken thighs, skinless
- 1 can (14 oz) coconut milk, full-fat or light
- 1 tablespoon curry powder
- 1 tablespoon soy sauce, low-sodium
- 1 cup mixed bell peppers (red, yellow, green)
- 1 cup broccoli florets, fresh or frozen
- Fresh cilantro, for garnish
Instructions
- Rinse 2 cups of jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice with 4 cups of water in a medium saucepan.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a lid, and simmer for about 15 minutes or until all water is absorbed.
- Remove from heat and let the rice sit covered for another 5 minutes.
- Chop 1 pound of boneless chicken thighs into bite-sized pieces while the rice is cooking.
- Heat a large skillet over medium heat and add a splash of oil.
- Once hot, add the chicken pieces in a single layer.
- Cook the chicken for about 5-7 minutes until golden brown on all sides.
- Lower the heat slightly and pour in 1 can (14 oz) of coconut milk into the skillet.
- Add 1 tablespoon of curry powder and 1 tablespoon of soy sauce to the skillet.
- Stir to combine the ingredients in the skillet.
Notes
Storage: Allow the Coconut Chicken Rice Bowl to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, consider freezing the chicken and rice separately for up to 2 months.
Reheating: To reheat, simply microwave the Coconut Chicken Rice Bowl in a covered microwave-safe dish for about 2-3 minutes, stirring halfway through. If frozen, thaw in the refrigerator overnight before reheating. Alternatively, heat on the stovetop over low heat until warmed through, adding a splash of water or broth if needed to prevent sticking.
Serving: Serve the Coconut Chicken Rice Bowl in individual bowls, garnished with fresh cilantro for a pop of color and flavor. Consider adding lime wedges or sliced avocado on the side for an extra touch. Pair with a light salad or steamed vegetables to complete the meal.
Chef’s Tip: For enhanced flavor, marinate the chicken thighs in a mixture of soy sauce and curry powder for at least 30 minutes before cooking. This will infuse the chicken with deeper flavors. You can also experiment with different vegetables, such as snap peas or carrots, to customize the bowl to your taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 0
- Sodium: 700mg
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 0