When I first made this Coconut Chicken Brothy Rice Recipe, I honestly didn’t expect it to become such a comfort favorite in my kitchen. The creamy coconut aroma mixed with ginger and garlic filled my home in the most comforting way.
I remember tasting the first spoonful and loving how tender the chicken was with the soft, flavorful rice. It felt rich but still balanced, cozy yet not too heavy. Now, whenever I need something satisfying and simple, this is the dish I turn to again and again.
Ingredients
Here’s everything you need to make this creamy and comforting Coconut Chicken Brothy Rice, along with helpful tips to ensure perfect results:
- 1½ pounds boneless, skinless chicken thighs – Thighs stay juicy and tender during cooking and absorb flavor beautifully.
- ¼ cup neutral oil (such as canola or vegetable oil) – Helps achieve a golden sear without overpowering the dish.
- 2 teaspoons kosher salt – Essential for bringing out the natural flavors.
- ½ teaspoon black pepper – Adds gentle warmth and balance.
- 2 tablespoons freshly minced ginger – Provides brightness and a fresh aromatic kick.
- 1 tablespoon minced garlic – Builds a savory, deep base flavor.
- 1½ cups short-grain white rice, rinsed well – Short-grain rice creates a slightly sticky, creamy texture. Rinse until the water runs clear to remove excess starch.
- 1¾ cups low-sodium chicken broth – Forms the savory base of the brothy rice.
- 1 (13.5-ounce) can full-fat coconut milk – Gives richness and subtle sweetness. Full-fat works best for creamy texture.
- 1 yellow bell pepper, diced – Adds mild sweetness and beautiful color contrast.
- ½ cup roasted cashews, roughly chopped – Provides crunch and nutty depth.
- 3 scallions, thinly sliced – Add freshness and light onion flavor at the end.
- 2 tablespoons chopped cilantro – Brings brightness and herbal freshness.
- Hot sauce (optional) – For those who like a little heat.
Note: This quantity comfortably serves 4 people and can stretch to 5 with side dishes.
Variations
You can easily adjust this Coconut Chicken Brothy Rice recipe to suit different preferences:
- Dairy-Free Option
This recipe is naturally dairy-free since it uses coconut milk instead of cream. - Add More Vegetables
Stir in peas, diced carrots, or spinach for extra nutrition and color. - Spicy Version
Add sliced fresh chilies or red pepper flakes when cooking the rice. - Lean Protein Swap
You can use chicken breast instead of thighs, but be careful not to overcook it. - Nut-Free Alternative
Skip the cashews and use toasted sunflower or pumpkin seeds for crunch.
Cooking Time
This recipe is weeknight-friendly and doesn’t require hours in the kitchen:
- Prep Time: 15 minutes
- Cooking Time: 30–35 minutes
- Total Time: About 45 minutes
Equipment You Need
Large Dutch oven or oven-safe pot – For searing chicken and baking the rice evenly.
Cutting board – For prepping chicken and vegetables safely.
Sharp knife – Ensures clean, precise cuts.
Measuring cups and spoons – Keeps liquid ratios accurate.
Wooden spoon or spatula – For stirring without scratching cookware.
How to Make Coconut Chicken Brothy Rice Recipe?
This dish comes together in simple stages, building flavor step by step. Each layer adds depth and richness, making the final result comforting and satisfying. Follow these instructions carefully for perfect texture and flavor.
Prepare the Chicken
Pat the chicken thighs dry with paper towels. Season them evenly with salt and black pepper on both sides. Drying the chicken helps it brown properly instead of steaming.
Brown the Chicken
Heat oil in a large Dutch oven over medium-high heat. Place the chicken in batches and cook until golden brown on both sides. Remove and set aside once browned; it will finish cooking later.
Sauté the Aromatics
In the same pot, add ginger and garlic. Stir continuously for about 30 seconds until fragrant. Be careful not to let them burn, as that can create bitterness.
Toast the Rice
Add the rinsed short-grain rice into the pot. Stir well so the grains are coated with the flavorful oil and aromatics. This step enhances the rice’s nutty flavor and improves texture.
Add Liquids and Vegetables
Pour in the chicken broth and coconut milk. Add diced bell pepper, chopped cashews, and half of the scallions. Stir gently, scraping the bottom of the pot to release any browned bits.
Combine and Bring to Boil
Place the browned chicken back on top of the rice mixture. Pour in any juices that are collected on the plate. Increase heat until the mixture begins to boil gently.
Bake Until Tender
Cover the pot with a tight-fitting lid and transfer to a preheated oven. Bake for about 25 minutes until the rice absorbs the liquid and becomes tender. Let it rest for a few minutes before serving.
Additional Tips for Making This Recipe Better
After making this dish several times, I’ve picked up a few tricks that really improve the outcome:
- I always rinse the rice thoroughly because it prevents overly sticky texture.
- I don’t rush the browning step; that golden crust adds serious flavor.
- I sometimes add a squeeze of lime at the end, and it brightens everything.
- If the rice feels too thick after resting, I stir in a splash of warm broth.
- I like topping my bowl with extra fresh cilantro for a fresh finish.
How to Serve Coconut Chicken Brothy Rice Recipe?
This dish is satisfying on its own, but thoughtful presentation makes it even better.
Serve it in deep bowls to highlight the brothy texture. Sprinkle extra scallions and cilantro on top for a vibrant look. Add a drizzle of hot sauce if you enjoy heat. For a complete meal, pair it with a crisp cucumber salad or lightly steamed greens to balance the richness.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: Around 550 kcal
- Protein: Approximately 35 grams
- Carbohydrates: About 50 grams
- Fat: Around 25 grams
These values may vary slightly depending on portion size and ingredient brands used.
Make Ahead and Storage
Storing
Allow the dish to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3–4 days. The flavors often deepen overnight.
Freezing
You can freeze this dish in portion-sized containers for up to 2 months. For best texture, freeze the chicken and rice separately if possible.
Reheating
Reheat gently on the stovetop or in the microwave. Add a splash of broth or water to restore moisture and keep the rice creamy.
Why You’ll Love This Recipe?
This Coconut Chicken Brothy Rice is more than just dinner — it’s comfort in a bowl. Here’s why it stands out:
- Easy One-Pot Meal
Everything cooks in a single pot, which means fewer dishes and less cleanup. - Rich and Comforting Flavor
The coconut milk and ginger create a warm, cozy taste that feels satisfying. - Balanced and Filling
It combines protein, carbs, and healthy fats in one complete meal. - Customizable
You can adjust spice levels, vegetables, and toppings easily. - Perfect for Meal Prep
Leftovers taste amazing, making it ideal for busy weekdays.