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If you’re yearning for a dish that is both comforting and bursting with flavor, the Coconut Chicken Rice Bowl is a must-try. This delightful meal harmoniously combines tender chicken, fragrant jasmine rice, and rich coconut milk, creating a culinary experience that transports you to tropical shores with every bite. The appeal of this dish lies not only in its taste but also in its versatility, making it a favorite across various cuisines, particularly in Southeast Asia.

Coconut Chicken Rice Bowl

Indulge in a tropical escape with this delicious Coconut Chicken Rice Bowl! Made with jasmine rice infused with creamy coconut milk and savory chicken broth, it's a hearty meal that's bursting with flavor. Succulent chicken thighs are seasoned and sautéed to perfection, then tossed in a zingy garlic-ginger sauce. Finished with fresh cilantro and lime, this dish is perfect for weeknight dinners or meal prep. Enjoy a taste of paradise today!
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Ingredients
  

1 cup jasmine rice

1 can (14 oz) coconut milk

1 ½ cups chicken broth

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon turmeric powder

½ teaspoon paprika

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced red chili (optional, for garnish)

Instructions
 

Prepare the Rice: In a medium saucepan, combine jasmine rice, coconut milk, and chicken broth. Bring to a boil over medium heat. Once boiling, reduce to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Fluff the rice with a fork when done.

    Season the Chicken: While the rice is cooking, season the chicken thighs with salt, pepper, turmeric, and paprika.

      Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the seasoned chicken thighs and cook for about 6-7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet and let rest for a minute before slicing.

        Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

          Combine Flavors: Add soy sauce and lime juice to the skillet, stirring to combine. Return the sliced chicken to the skillet for a quick toss in the sauce.

            Assemble the Bowl: Divide the fluffy coconut rice into bowls, top with the sliced chicken, and drizzle with the sauce from the skillet.

              Garnish and Serve: Sprinkle with fresh cilantro, red chili slices (if using), and serve with lime wedges on the side for an extra burst of flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4 servings