One-Pot Coconut Chicken Brothy Rice Recipe | Easy Cozy Dinner
This one-pot coconut chicken brothy rice is the ultimate comfort food—creamy coconut broth, tender chicken, and perfectly cooked rice all in one dish. Quick to make, cozy, and nourishing, it’s perfect for weeknight dinners or family gatherings.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife & cutting board
- Measuring cups & spoons
- Ladle for serving
Ingredients
- 1 lb (450 g) chicken thighs or breasts, cut into chunks
- 1½ cups long-grain rice (jasmine or basmati)
- 1 can (14 oz) coconut milk
- 3 cups chicken stock (or vegetable stock)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric powder
- 2 tbsp olive oil
- Salt & pepper to taste
- Juice of 1 lime
- Fresh cilantro or scallions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
- Add chicken chunks, season with salt, pepper, and turmeric. Cook until lightly browned.
- Pour in coconut milk and chicken stock. Stir gently to combine.
- Add rinsed rice. Stir once, then let it settle into the broth.
- Simmer uncovered for 12–15 minutes, until rice is tender and broth slightly creamy.
- Taste and adjust seasoning.
- Rest off heat for 5 minutes before serving.
- Finish with lime juice and garnish with cilantro or scallions.
- Expert Tip: Avoid stirring rice too often — it can become mushy.
Notes
- Make-Ahead: Store leftovers in fridge for 3–4 days.
- Freezer-Friendly: Freeze portions for up to 2 months; thaw overnight before reheating.
- Reheating: Warm gently on stovetop with a splash of stock to keep rice fluffy.
- Variations: Swap chicken for chickpeas or tofu, use quinoa or brown rice, or add chili flakes for spice.
- Tip: Taste broth before adding rice — it’s easier to adjust seasoning early.