Golden Coconut Chicken Rice (Print version)
Creamy coconut and turmeric broth with chicken, rice, and citrus lift - a cozy, gluten-free weeknight bowl.
# What goes in:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables & Aromatics
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, peeled and sliced
06 - 1 red bell pepper, diced
→ Rice
07 - 3/4 cup jasmine or basmati rice, rinsed
→ Broth & Coconut Milk
08 - 4 cups chicken broth
09 - 1 can (13.5 fl oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1 1/2 tsp ground turmeric
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp ground coriander (optional)
13 - 1 1/2 tsp salt, or to taste
14 - 2 tbsp olive oil or coconut oil
15 - Juice of 1 lime
→ Garnish
16 - 2 tbsp fresh cilantro or parsley, chopped
17 - Lime wedges, for serving
# Cooking steps:
01 - Heat oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Stir in the turmeric, black pepper, and coriander if using. Cook for 1 minute to bloom the spices and release their oils.
03 - Add the carrots and red bell pepper. Sauté for another 2 minutes until slightly softened.
04 - Add the diced chicken and cook until just browned on the outside, about 4 to 5 minutes, stirring occasionally.
05 - Stir in the rinsed rice, then pour in the chicken broth. Bring to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
06 - Pour in the coconut milk and add salt. Continue to simmer uncovered for another 8 to 10 minutes until the chicken is cooked through, the rice is tender, and the soup reaches a creamy consistency.
07 - Stir in the lime juice. Taste and adjust salt and pepper as needed.
08 - Ladle into bowls, garnish with fresh cilantro or parsley, and serve with additional lime wedges on the side.
# Tips from flavorandfeast:
01 -
- The coconut milk makes it velvety without a drop of dairy, so everyone at the table can enjoy it.
- Turmeric gives the broth this gorgeous golden hue that makes the bowl look like sunshine even on the bleakest day.
02 -
- Do not skip rinsing the rice or you will end up with a thick porridge instead of a silky soup.
- Adding the coconut milk too early can cause it to split, so wait until the last 10 minutes of cooking.
03 -
- Taste the broth before adding the coconut milk so you know your baseline salt level and can adjust from there.
- A dash of fish sauce at the very end is the secret that makes people ask what is in this and why is it so good.