Golden Coconut Chicken Rice Bowl (Printable Version)
Golden coconut chicken and rice with turmeric, ginger, lime, and cilantro — creamy, gluten-free comfort in one bowl.
# What You 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 oz) full-fat coconut milk
→ Spices & Seasonings
10 - 1 1/2 teaspoons ground turmeric
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon ground coriander (optional)
13 - 1 1/2 teaspoons salt, or to taste
14 - 2 tablespoons olive oil or coconut oil
15 - Juice of 1 lime
→ Garnish
16 - 2 tablespoons fresh cilantro or parsley, chopped
17 - Lime wedges, for serving
# How To Make It:
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 toast and bloom the spices.
03 - Add the carrots and red bell pepper to the pot. Sauté for another 2 minutes until they begin to soften.
04 - Add the diced chicken and cook, stirring occasionally, until lightly browned on the outside, about 4 to 5 minutes.
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 the rice from sticking.
06 - Pour in the coconut milk and add salt. Continue to simmer uncovered for 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.
# Helpful Hints:
01 -
- It takes one pot and zero complicated techniques, which means you can make this on your most exhausted day and still feel like you accomplished something wonderful.
- The coconut milk and turmeric combination creates this golden hue that makes the whole kitchen smell like a warm hug from someone who actually likes you.
02 -
- Do not skip rinsing the rice or you will end up with a gummy layer at the bottom of the pot that no amount of stirring can fix.
- The soup thickens considerably as it sits, so if you are making it ahead, add a splash of broth or water when you reheat to loosen it back up.
03 -
- A dash of fish sauce stirred in at the end adds a savory depth that salt alone cannot achieve, and no one will guess your secret ingredient.
- Shake the can of coconut milk vigorously before opening so the creamy layer and the liquid blend smoothly into the soup without clumping.