Golden Coconut Chicken Rice Bowl (Printable)
Creamy coconut and turmeric-poached chicken with tender jasmine rice, lime, and cilantro in a cozy bowl.
# What You'll Need:
→ 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
→ Liquids
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
# How-To Steps:
01 - Heat the 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, stirring constantly, to release the essential oils from the spices.
03 - Add the carrots and red bell pepper to the pot. Sauté for an additional 2 minutes to begin softening the vegetables.
04 - Add the diced chicken breasts and cook for 4 to 5 minutes, stirring occasionally, until just browned on the outside.
05 - Stir in the rinsed rice and pour in the chicken broth. Bring to a gentle simmer, then cover and cook for 15 minutes, stirring occasionally to prevent sticking.
06 - Pour in the coconut milk and add salt. Continue simmering uncovered for 8 to 10 minutes until the chicken is cooked through, the rice is tender, and the soup reaches a creamy consistency.
07 - Remove from heat and stir in the lime juice. Taste and adjust salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh cilantro or parsley. Serve with additional lime wedges on the side.
# Expert Advice:
01 -
- The turmeric and coconut combination creates this golden color that makes the whole kitchen smell like a warm hug on a cold evening.
- It comes together in under an hour with basic ingredients you probably already have sitting in your pantry right now.
02 -
- If you add the coconut milk too early it can break and separate, so always stir it in toward the end of cooking for the smoothest texture.
- Leftovers thicken considerably overnight because the rice keeps absorbing liquid, so just add a splash of broth or water when reheating.
03 -
- Toast the turmeric in the oil for that one minute before adding liquid because raw turmeric tastes flat and earthy, while bloomed turmeric becomes warm and almost floral.
- A tiny splash of fish sauce at the very end adds an umami depth that makes people close their eyes and try to figure out what the secret ingredient is.