Description
A comforting blend of chicken, rice, and creamy coconut broth that delights the senses.
Ingredients
Scale
- 1 lb chicken breasts, diced
- 1 cup jasmine rice
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon turmeric
- Salt and pepper to taste
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Heat a drizzle of oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion turns translucent.
- Toss in the diced chicken and season with salt and pepper. Cook until browned on all sides, approximately 5-7 minutes.
- Stir in the turmeric and rice, toasting them for about a minute.
- Pour in the chicken broth and coconut milk. Bring to a gentle boil.
- Reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked and the chicken is tender.
- Taste and adjust the seasoning with salt and pepper as needed. Serve warm, garnished with fresh cilantro and lime wedges.
Notes
Consider making the chicken and chopping aromatics ahead of time for easier preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg