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Chicken Rice And Coconut Milk Recipe

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Coconut Milk Rice (2Ingredient Rice Cooker Recipe) Unsophisticook
Coconut Milk Rice (2Ingredient Rice Cooker Recipe) Unsophisticook from br.pinterest.com

Description

This chicken rice and coconut milk recipe is a delicious and hearty meal that is perfect for a cozy night in. The combination of tender chicken, fragrant rice, and creamy coconut milk creates a dish that is both comforting and flavorful. This recipe is also easy to make, so even beginner cooks can give it a try.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste
  • Olive oil, for cooking

Equipment

  • Large pot or Dutch oven
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon

Method

  1. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic and cook until softened, stirring occasionally.
  2. Add the chicken pieces to the pot and season with salt and pepper. Cook until browned on all sides, stirring occasionally.
  3. Add the ground ginger, coriander, cumin, turmeric, and cayenne pepper to the pot and stir for 1 minute to toast the spices.
  4. Add the rice to the pot and stir to coat in the spice mixture.
  5. Add the chicken broth and coconut milk to the pot and stir to combine. Bring the mixture to a boil.
  6. Reduce the heat to low and cover the pot. Simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
  7. Remove the pot from the heat and let it sit, covered, for 5-10 minutes to allow the rice to absorb any remaining liquid and become fluffy.
  8. Fluff the rice with a fork and stir in the chopped cilantro.
  9. Serve the chicken rice hot and enjoy!

Notes

  • This recipe can be customized to suit your taste preferences. You can add more or less spice, adjust the amount of liquid for a drier or creamier consistency, or add vegetables like carrots or peas for extra nutrition.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 513
  • Protein: 29g
  • Fat: 27g
  • Carbohydrates: 42g
  • Fiber: 2g

Recipe Tips

  • Be sure to use long-grain white rice for this recipe, as it will provide the best texture and flavor.
  • For a crispier texture, you can brown the chicken in a separate pan before adding it to the pot.
  • If the rice is still too wet after cooking, you can remove the lid and let it simmer for a few more minutes to allow the liquid to evaporate.
  • You can garnish the dish with extra cilantro or sliced green onions for a pop of color and flavor.

Give this chicken rice and coconut milk recipe a try for a comforting and delicious meal that will satisfy your taste buds and warm your soul!


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