Description
A cozy bowl of crispy chicken edges in a velvety coconut broth with rice that soaks up flavor, giving creamy pockets and crunchy bites.
Ingredients
Scale
- 1 lb chicken thighs or breasts, diced
- 1 cup jasmine or basmati rice
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tbsp lime juice
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Pat chicken dry and season with salt and pepper. Heat oil in a heavy pot until shimmering, then add chicken, searing for 3–4 minutes per side until golden and crisp. Remove and set aside.
- Add chopped onion to the pot and cook until translucent. Add garlic and grated ginger, cooking for 30 seconds until fragrant.
- Stir in rice and toast briefly until glossy. Pour in coconut milk and chicken broth, ensuring broth covers the rice. Add soy sauce and lime juice, then stir once.
- Place seared chicken on top (do not stir). Simmer, covered, for 15–18 minutes until rice is tender and liquid is mostly absorbed.
- Remove lid, let sit for 5 minutes to steam. Serve, pressing slightly to reveal creamy pockets and crispy edges. Garnish with cilantro and extra lime if desired.
Notes
For maximum crispiness, dry chicken thoroughly before searing. Store leftovers properly to retain crisp edges and creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg