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Quick way to grow 4 One-Pot Coconut Chicken Brothy Rice

This one-pot coconut chicken brothy rice is a quick and flavorful meal, perfect for a weeknight dinner. It combines tender chicken, aromatic spices, and creamy coconut milk with fluffy rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast cut into 1-inch cubes
  • 1.5 cups rice uncooked
  • 3 cups chicken broth
  • 1 can canned coconut milk full-fat, 13.5 oz
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 tbsp red curry paste
  • 1 lime juiced
  • 0.25 cup cilantro fresh, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil

Equipment

  • Large pot or Dutch oven
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.
  2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add chicken cubes and cook until lightly browned on all sides, about 5-7 minutes.
  4. Stir in red curry paste and cook for 1 minute.
  5. Add uncooked rice, chicken broth, coconut milk, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
  6. Remove from heat and let sit, covered, for 5 minutes.
  7. Stir in fresh lime juice and chopped cilantro before serving.

Notes

For an extra kick, add a pinch of red pepper flakes with the curry paste. Garnish with extra fresh cilantro and a lime wedge.