The Coconut Chicken Rice Bowl is a delightful creation that perfectly marries the flavors of Southeast Asia with the comfort of your favorite home-cooked meal. This dish shines with its rich and creamy coconut milk, tender chicken, and fluffy, fragrant rice, drawing you in from the first bite.
Ingredients
Scale:
500g boneless, skinless chicken thighs or breasts
400ml coconut milk (full-fat or light)
200g Jasmine or Basmati rice
1 bell pepper
1 carrot
100g peas
2 cloves garlic (minced)
1-inch ginger (grated)
Salt and pepper to taste
Fresh cilantro
Lime wedges
Chili flakes
Instructions
Marinate the chicken with minced garlic, grated ginger, salt, and pepper. Let it sit for 20 minutes to absorb the flavors.
Heat a tablespoon of oil in a large pot over medium heat. Add the marinated chicken and cook for 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add sliced bell pepper, carrot, and peas. Sauté for 3-4 minutes until tender.
Add rice to the pot and pour in the coconut milk. Stir gently and bring to a simmer. Cover the pot and reduce the heat to low, allowing the rice to cook for 15-20 minutes or until tender.
Return the cooked chicken to the pot, stirring to combine with the rice and vegetables. Let it cook for an additional 5 minutes for the flavors to meld.
Adjust seasoning with more salt and pepper if necessary. Top with fresh cilantro, lime wedges, and chili flakes before serving.
